INGREDIENTS

INSTRUCTIONS

Place the butter in a bowl and add it to the mustard, pepper and herbs.
Mix all these ingredients together with a wooden spoon. Next put your
finger between the skin and the flesh of the turkey and then try to put
your whole hand inside the pocket between the skin and flesh of the turkey.
This will help the elasticity of the skin so that you can get the butter
and herb mix down inside the skin of the turkey.
So now push the butter and herb mix down inside this space and spread it,
using your hand, all around the breast of the bird. Crack some black pepper
over the breast of the turkey and tie, using some kitchen string, the legs
of the bird together, to help retain the shape of the bird while it is in
the oven.
Next take a metre long piece of foil and place the turkey in the first
third of it, so that when the turkey sits in the baking tray there is
enough foil to be able to wrap over the breast of the turkey as well as the
sides.
Dribble some olive oil in the baking tray and also around the turkey before
you close the foil firmly up.
The turkey then needs to go into a hot oven for 20 minutes per pound and
20    minutes over.
Once it is cooked, remove it from the oven and lift the turkey off the foil
and let it sit for 10 minutes. Ladle the juices through a sieve into a bowl
for the gravy. The turkey is now ready to carve and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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