Herby butter to smoother on the turkey.

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Turkey is a pretty bland meat, so to help our Christmas bird along a bit I’ve made a herb butter to spread underneath it’s skin. Putting it under the skin helps the flavours really permeate the flesh and keep the breasts extra moist.

It is so simple to make…
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Herbs of your choice (I used rosemary and thyme from the garden, and some fresh sage too), salt, pepper and garlic to give it an extra kick if you fancy it.

Finely chop the herbs.
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Soften the butter in a bowl and add the herbs before mixing thoroughly.
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Dollop the mixture onto some greaseproof paper and shape into a sausage.
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Roll up.
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This can be frozen or stored in the fridge for a couple of weeks. It’s also great with steak, fish, spread on bruschetta.