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Marmite Butter Roast Turkey

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.