Chef's Corner
Kerrygold Christmas Turkey
Ingredients
- 1 turkey
- 170g Kerrygold Pure Irish Salted Butter
- 1/2 onion
- 2 bay leaves
- salt and pepper, to season
- 1 butter muslin
Directions
My (Sophie Morris') secret weapon for a deliciously moist turkey is a piece of fine cotton going by the glorious name "butter muslin", available at most kitchen shops. So easy it almost seems too good to be true – but it's gorgeous, a crunchy golden skin and moist meat beneath.
- Weigh the turkey and calculate the appropriate cooking time. (a 5.5kg turkey should take 3 - 3 ½ hours). Set the oven to 180C and stuff the turkey.
- Melt 11 ¼ Tbsp Kerrygold Salted Butter and in it soak a large piece of butter muslin until all the butter has been completed absorbed.
- Season the turkey well with salt and pepper.
- Place it in a large roasting tray and add ½ an onion, 2 bay leaves, and a few parsley stalks.
- Drape the muslin over the turkey, completely covering it with a double layer of muslin, and roast in the oven for the time calculated.
