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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Butter:. | 2. You need to finely chop the carrots, onion and celery. Chop rosemary and thyme. | 3. Mix into the butter thoroughly. | 4. The Turkey:. | 5. Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird. | 6. Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed. | 7. The other half of the butter is to be smoothed over the outside of the turkey. | 8. Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide. | 9. Cover in cling film and keep in the refridgerator until ready to be cooked. | 10. Before cooking, chop 2-4 clementines and place in the cavity. | 11. Stuff the neck of the bird with as much stuffing as possible. | 12. Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end. | 13. For best results, baste the turkey every 45 minutes. | 14. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey	5 1/2			3565.4748	3.2413	539.5586	140.6243
clementine	2 -4			-	-	-	-
rosemary				-	-	-	-
butter	150			12825.0	589.275	400.725	1080.0
carrot	2 -3			0.0	0.0	0.0	0.0
onion	3		peeled	192.0	44.832	5.28	0.48
celery rib	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.