CHristmas Turkey

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   Method:.

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   1.

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   Soak the caul fat in the salt and water over night.

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   2.

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   Leave the butter out overnight to soften.

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   3.

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   The next day, squeeze all the juices out from the caul fat and place into new fresh water.

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   4.

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   Chop the garlic and parsley and combine with the softened butter.

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    5.

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    Make a pocket in under the skin of the turkey and add the garlic and herb butter.

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    6.

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    Pour some olive oil into a large pan, heat then seal and brown the turkey.

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    Refrigerate.

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    7.

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    On a chopping board lay the squeezed out caul fat into a square.

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    8.

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    Line the netting with the prosciutto.

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    9.

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    Place the turkey skin side down on top of the caul fat and prosciutto and wrap the caul fat around the bird, making sure to finish with a neat parcel and not too much excess caul fat.

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    10.

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    Place on top of your prepared roast vegetables.

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    11.

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    Refrigerate until Christmas Day.

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    12.

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    On the day, bake the turkey and vegetables at 180?C until cooked.

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    13.

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    Remove from oven and allow to rest, covered for 20 minutes.

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    Serve with your favourite sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.