For the butter This year I’m using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before. Put your butter into a bowl and add the chopped cranberries. Chop, sweep and run your knife through the herb leaves until really finely chopped then add to the butter with a pinch of salt and pepper, and the finely grated zest of your clementine. Mix so the butter softens and everything is combined. Divide the butter roughly in half. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. If you’ve got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks. Cover the turkey in cling film and keep in the fridge until you need it. Take your turkey out of the fridge a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you’ll only need a few tweaks to finish it off. Halve 2 to 4 clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take a sprig of fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks. Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you’ve already made your gravy like I’ve done, you won’t need a vegetable trivet, if not, do that now by roughly chopping 2 or 3 carrots, 3 peeled onions and 2 celery sticks. Preheat your oven to full whack and get the turkey in the roasting tray. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 3½ hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 65ºC for a good quality bird, and about 82ºC for a cheaper bird, it’s ready to come out. Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 30 minutesMethod
Serves 4
Prep time: 10 minutes
Cooking time: about 40 minutes
Butterflying the chicken will reduce the cooking time. This recipe can be adapted to use 2 smaller chickens, just reduce the cooking time again. The chillies can be adjusted up or down according to your taste.
Ingredients
1 x 1.9kg whole chicken
60g butter at room temperature
1 teaspoon sweet paprika
¼ teaspoon ground hot chillies
3 cloves garlic, crushed
½ cup flat leaf parsley, chopped
¼ cup fresh oregano, chopped
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 lemon, zested
4 potatoes, peeled and cut into wedges
1 tablespoon olive oil
Method
Preheat oven to 180°C.
To butterfly the chicken, us a sharp knife or kitchen scissors to cut down either side of the backbone. Remove the backbone. Open the chicken outwards and using a sharp knife, remove the rib bones. Wipe out the bird with paper towel.
Turn the chicken over and, starting at the neck end, insert your fingers between the skin and the flesh of the breast. Carefully create a pocket in the breasts, thighs and drumsticks.
Mix the butter with paprika, chilli, garlic, parsley, oregano, salt, pepper and lemon zest. Spread the butter under the skin.
Cut the lemon in half, and place cut side down in a baking dish. Place the chicken on top of the lemons, and put the potatoes around the sides. Roast for 45-50 minutes or until the skin is richly golden. Carefully remove the chicken and lemon from the pan. Pour most of the pan juices into a cup and toss the potatoes gently in the remaining pan juices. Put the potatoes back into the oven until the pan juices reduce down and the potatoes have a rich golden colour. Please note that these are not crunchy potatoes, they are soft and sticky and rich with a spicy, lemony flavour.
Brush the chicken with the reserved pan juices before serving. Serve with salad and chilli salt.
