Jamie's Flavoured Butter Turkey - for a tasty moist turkey

Now the gravy is frozen and Youngest has strict instructions to remind me to remove it early on Christmas morning (which of course, he won't), it's time to turn to the turkey.
My favourite recipe is, once again, from the god of chefs, Jamie Oliver. It makes for an incredible flavoursome, moist turkey that practically bastes itself.
Ready? Here's the ingredients, taken from the recipe page on the JO website

• 1 x 250g pack of butter • 75g dried cranberries, really finely chopped • a few sprigs of fresh thyme, leaves picked • 4 fresh rosemary sprigs, leaves picked • a few sprigs of fresh sage, leaves picked • sea salt and freshly ground black pepper • 1 clementine.

First, I took the butter out for an hour to soften it, then added it to a food processor with the cranberries, herbs, zest and seasoning. JO says to mix it by hand, but whizzing it up in the blender on pulse saved me time.

Whizz up the ingredients 

Then, using a spoon, I carefully separated the skin from the breast as far back and across as I could, making an opening for the butter.

Separate skin from breast starting from the arrow

Then I pushed half the flavoured butter in the space I'd made. James says to use your hands, but I have this hands slim soft spatula from Pampered Chef that does the job and is much less messy.

Carefully stuff half the butter mixture in the space

Then I used the remaining butter to cover the top of the turkey, finally covering it with clingfilm and putting it back in the fridge until tomorrow morning. Make sure yo get it out when you get up so it has time to warm up a bit before you put in the oven.

Smother the top with the rest of butter

We had this last year as well and I can safely say it's the best, moist and flavoursome turkey I've ever had.

A reminder of the recipe page on the JO site. And to make The Best Turkey in the World, check out this page for cooking the bird.

My  well-used Christmas JO 'Bible' - note greasy smudge marks!

All that's left is for me to wish you all a fantastic Christmas. If you like this blog, please follow, or subscribe by email or RSS so you never miss another post. (At the top of the site)
There are several other recipes in past posts such as:

• It's more faff than Bisto, but Jamie's Get Ahead Gravy is worth the effort
• Asparagus, Watercress and Pan Roasted Cherry Tomato Risotto 
• Asparagus, haddock and smokey bacon fishcakes with herby mayonnaise
• Smoked Salmon and Cream Cheese Pate
• Goat's Cheese and Swiss Chard Tart

Merry Christmas!

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It's more faff than Bisto, but Jamie's Get Ahead Gravy's worth the effort

So, 23rd December, and I've started the gravy for the big day. This may seem extreme, but it's to save me the hassle of it on Christmas Day and to make sure I serve up the best gravy of the year.
I'm making Jamie Oliver's Get Ahead Gravy. As far as I'm concerned, Jamie Oliver (my fondue disaster not withstanding) should be knighted in the New Year's Honours and then made Prime Minister, or perhaps King. Or both.
Here are the ingredients:
Starting
• 2 celery sticks, trimmed and roughly chopped • 2 carrots, roughly sliced • 2 onions, peeled and quartered • 5 fresh bay leaves • 5 fresh sage leaves • 4 sprigs of fresh rosemary • 2 star anise • 2 rashers of smoked streaky bacon, the best quality you can afford • 8 chicken wings • olive oil • sea salt and freshly ground black pepper •
Finishing:
4 tablespoons plain flour • optional: 60ml sherry or port • 2 heaped dessertspoons cranberry sauce, for finishing.
How I did my best impression of the great J.O 

So first, I put all the staring ingredients (see above) in a roasting pan, added some fabulous olive oil that we brought back from Tuscany this year, then some salt and pepper. I put it in the oven for an hour at 200c.

Put all the starting ingredients into a big roasting pan

When I got it out, it was all golden. I got a non-scratch masher as Jamie instructs, and mashed it all up hard.

When they come out of the oven, mash them up

I scraped the bottom to make sure it was all mixed in. Then I added two tablespoons of flour bit by bit and made sure it was all stirred in well.

Scrape the bottom of the pan

Then I added two litres of hot water and boiled for ten minutes, then simmered for 25 minutes, stirring occasionally.

Add 2 litres of water, then boil for 10 mins and simmer for 25mins

After than I added a glug of port. This is optional.

Add port if desired. I desire very much.

Then sieve. I first sieved in a colander as my sieve is quite small. This got rid of most of the mashed up ingredients. Then I strained it again in my sieve into a freezer box, let it cool and popped it in the freezer until Sunday.

Strain it, put it in a freezer box and freeze until the big day.

On Sunday I will get it out first thing, defrost it and put it in a pan. When the turkey is done, Jamie says to add 2 large dessertspoons of cranberry sauce (which is good as there's always too much) and the skimmed juices from the turkey.

Decant into a gravy boat, and there you have it, Jamie Oliver's Get Ahead Gravy. It's a lot more faff than Bisto gravy granules, but it's Christmas!

And click here for the link again to the full set of instructions from the Jamie Oliver website
Images on this post are All Rights Reserved c. Tania Tirraoro. Use Contact form to request reuse.

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Dare To Be Different This Christmas

I do PR for Hampshire Farmers Markets. They have a great idea this Christmas - ditch the turkey and try trout or goose or game.. see below

Dare To Be Different This Christmas – Hampshire Farmers Markets Will Show You How.

Does the prospect of turkey again this Christmas leave you cold? Ever wanted to try a goose or a pheasant or even a whole trout but been put off because you don’t know how to do it?
Help is at hand this Christmas at Hampshire Farmers’ Markets, where the very people who produce the food are right there to show you how to prepare your Christmas roast to succulent perfection.
Be adventurous and leave the supermarket bird on the shelf this year. Instead, head off to one of our seven markets being held in the run-up to Christmas. You can also choose from turkey, beef, free-range pork, game, hog roast or even buffalo meat. You can pre-order your chosen lunch centrepiece and get a lesson from the stall-holder, who will have reared the produce themselves, in how to make the most of your choice.
If you’re set on turkey, you can still pre-order a home-grown bird at the Farmers’ Market, knowing that your choice will be locally reared without added water and sold to you direct from the producer.
While you’re there you can also pick up unique gifts for your family from a range of locally produced preserves, confectionery, wines and ciders, lavender, soaps and plants. You could even make up a hamper using a small decorated box or wicker basket for a fabulous gift your friends and relatives will love.
Ordering from Hampshire Farmers’ Markets means you can be sure that you’re treating your family to a locally produced, high-quality, succulent Christmas lunch as well as being a great way to support your local economy.
Also available at our December markets will be traditional Christmas wreaths and poinsettias to give your home that festive feel.
Our Christmas markets take place at the following places:
Sunday, November 29, 2009:   9am-2pm Winchester Farmers Market
Sunday, December 6, 2009:     10am-2pm Petersfield Farmers Market
                                                10am-2pm Romsey Farmers Market
Saturday, December 12, 2009:  10am-2pm Alton Farmers Market
Sunday, December 13, 2009 :   9am-2pm Winchester Farmers Market
Sunday, December 20, 2009;    10am-2pm Andover Farmers Market
                                                 10am-2pm Southsea Farmers Marke
Obviously if you're reading this from afar, you can just go to your local Farmers' Market - but supporting our local economy is a great thing to do..

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