Delamere Christmas Butter

With cranberries and clementines, use this colourful butter to baste the turkey or as a festive alternative to ordinary butter.

What you'll need

  • 250g Delamere Dairy goats’ butter, at room temperature
  • 75g dried cranberries, finely chopped
  • 4 sprigs fresh rosemary, finely chopped
  • The finely grated zest of 1 clementine
  • Salt & pepper

How to make it...

  1. Put the butter in bowl and add finely chopped cranberries and herbs.
  2. Mix together with a pinch of salt & pepper and clementine zest.
  3. Chill in the fridge until ready to use.
  4. Get your turkey and use a spoon to work your way between the skin and the meat.
  5. Push the butter into the cavity created from the leg up to the breastbone and coat the breast meat as evenly as possible.
  6. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.
  7. Cover the turkey in cling film and leave it in the fridge until you’re ready to cook it