Striving for nothing but the best this Chrimbo? Us too...


1. Add butter and herbs under the skin

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Butter mix


In a bowl, mix together 125g softened unsalted butter, 1 heaped tbsp chopped fresh thyme leaves, 20g chopped fresh sage, 2 crushed cloves of garlic. Gently pull the skin away from the flesh, spoon in the butter and herb mix.


2. Spread it evenly over the bird with your fingers

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Spread under skin

This'll give you super-crispy skin.


3. Lay strips of smoked streaky bacon over the top, overlapping in a zigzag

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Add bacon

This goes nice and crispy once baked.


4. If you're stuffing your turkey - now's the time to do it

See our step-by-step guide here.

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5. Tie the legs together

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Tie legs

This helps it cook more evenly - otherwise the breast can end up dry. Place in a large roasting tin.


6. Cook

Timings depend on the size of your turkey - refer to your pack for instructions. Once cooked, insert a skewer into the thickest part of the leg, if it's done, the juices should run clear. Rest it for 30 mins in a loose cover of foil to let the juices redistribute around the turkey. 

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Cooked turkey


7. Ready to carve

See our full guide to carving the turkey here.

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