Xmas turkey

Here is our big bird for Christmas day, i think we could feed an army with this, and i cant wait to tuck into it for tomorrow.  Ali is in charge of all meat on Christmas day and always preps up the bird on Christmas eve while we both get tiddled in the kitchen on mulled wine while Ali is tackling the bird im usually doing the roast potatoes

First things is to make the special butter to pop under the skin of the bird to keep is moist and flavoursome nice and simple rough cut some fresh sage, rosemary, thyme together and add some clementine zest and mash it all into the butter.

Use a spoon to separate the skin from the bird then push the lovely butter under skin and use the heal of your hand to squish it about.  Finally top with streaky bacon and remember to cover the legs and roast.  The butter will melt down into the pan but this adds to the flavour of the gravy.