The Perfect Festive Turkey Butterfly Recipe
One boneless butterflied double turkey breast
5L of water
500g fine sea salt
200g sugar
5 sprigs of rosemary
5 sprigs of thyme
One garlic bulb cut in half
50g black peppercorns
250g of butter
300ml of chicken stock (use a dissolved chicken cube)

The Perfect Festive Turkey Butterfly Recipe

The holiday season has finally arrived. The perfect festive butterfly Turkey dinner with pot-roasted root vegetables, sprout tops, chorizo with chestnuts and cranberry & mulled wine sauce.

The Perfect Festive Turkey Butterfly Recipe

Cooking Instructions

  1. Add the salt and sugar to the water and bring it to a boil, whisk it until the salt and sugar is dissolved
Add your spices and cool
  2. When your brine is completely cold put your turkey into a tightly fit container and pour over your Brine. Leave it in your fridge covered in the brine for up to 48 hours Drain off the brine
  3. Pat your turkey dry and discard the brine. When your turkey is dry pull the skin from the turkey at the side pushing your hand underneath to create a pocket, do this on both sides of the butterfly
  4. Cutting your block of butter into quarters and push the four pieces under the breast as well as 2 pieces of thyme on each side
  5. Put into a large baking tray and pour around your turkey stock, preheat your oven at 180°
  6. Place your tray into the oven and cook for approximately 1 hour 30 minutes, you will need to probe your turkey in the centre until it is at least 72°. Remove your turkey from the oven and let it rest, you can cook it at least an hour in advance
  7. Remove tin foil and keep it in the oven to reheat for when you want to serve. The skin should be golden and crispy and most of your stock should have been reduced
Vegetable dishes: serve 6 to 8 (both go well with fish or meat)
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