This seasoned butter recipe, from Gordon Ramsay's Christmas Eve special is a great way to keep your Christmas turkey moist and add flavour to the meat. Be ready to get your hands dirty as you rub the butter between the skin and the meat.
1. Allow the butter to reach room temperature so it's easy to work with.
2. Finely chop the herbs and thoroughly mix through the butter along with the Tabasco and paprika. Season with a little salt and pepper.
3. Use your hand to gently feel your way between the skin on the breast of the bird and the meat itself. You want to open the space so you can fill it with the butter. Be careful not to tear the skin. Repeat with the skin on the legs - from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
This seasoned butter is also great as a treat on bread or to add extra flavour to your cooked vegetables e.g. potatoes. You can freeze it in small pots or roll into a sausage shape in cling film and store until ready to slice and use straight from the freezer.
4. Fill a piping bag with the butter and gently pipe into the opened spaces under the skin.
5. From the outside of the skin, gently massage the butter around the meat so it is well, and evenly, covered.
© Gordon Ramsay
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