Marmite Butter Roast Turkey
By OcadoLife
Published on 12 November 2024
“This is a great secret weapon: you don’t taste the Marmite; it just adds depth of flavour,” says food writer Helen Graves who created this savoury Marmite Butter Roast Turkey to switch up your Christmas lunch with exciting taste combinations. If you need to adapt the recipe for a different size turkey, allow 40 mins per kg for the cooking time. Time and servings
3 hrsTotal time
8Servings
15 minsPrep time
2 hrs 45 minsCooking time
Ingredients
- 1 (4kg) turkey, giblets removed
- 6 tbsp Marmite, plus 1 tsp (Marmite contains gluten)
- 50g unsalted butter, softened, plus 25g
- 4 clementines, juiced
- 6 tbsp runny honey
- 4 tbsp cider vinegar
- 0.5 tsp ground white pepper
Method
Step 1
About an hour before cooking, remove the turkey from the fridge; discard the packaging. Preheat the oven to 180°C/160°C fan/gas 4. In a bowl, mix together the 1 tsp Marmite and the 50g soft butter.Step 2
Place the turkey in a large roasting tin. Gently ease your fingers between the breast and skin, then rub the Marmite butter over the flesh. Roast for 2 hrs.Step 3
For the glaze, combine the remaining 25g butter, 6 tbsp Marmite, clementine juice, honey, cider vinegar and white pepper in a small saucepan; simmer on a low heat for 10 mins to thicken slightly. Brush a third of the glaze over the turkey; continue roasting for 45 mins, brushing every 15 mins with the remaining glaze, until bronzed.Step 4
The turkey is done when the internal temperature is 65-70°C. If you don’t have a thermometer, insert a skewer into the thigh to see if the juices run clear. If not, cook for 15 mins more; test again. Transfer the turkey to a platter, cover loosely with foil; leave to rest for at least 40 mins or up to 2 hrs before carving – it makes all the difference to succulence.