Watch Chef Marco Pierre White as he shows you how to easily prepare the main attraction of Christmas dinner, the roast turkey.
This recipe uses a Knorr-seasoned butter paste to flavour the turkey by massaging it into the bird, both inside and out. Once the bird is cooked through, be sure use the tasty juices left over in the roasting tin to create a delicious blonde gravy with which to glaze the succulent white meat of the turkey.
120g butter to give you 70g clarified butter (you can also use goose fat or oil)
2-3 Knorr Chicken Stock Cubes
1 Knorr Vegetable Stock Pot for the gravy (½ if you use the water used to make your vegetables)
A little extra oil
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If you liked this, why not also try:
Pork, Sage and Onion Stuffing –
Roast Potatoes –
Roast Parsnips –
Cranberry Sauce and Bread Sauce –