Christmas Turkey – Step 1: Thyme & Onion Butter

Chef Darrin shows you the quality points to look for when selecting your turkey. Working a layer of flavoured butter between the skin and the flesh of the bird will create a succulent meat that is full of flavour and doesn’t taste dry.

Serves: 8 Prep: 30 mins

Thyme & Onion Butter


  • 250g unsalted butter
  • 15g fresh thyme
  • 2 medium sized onions
  • 2 cloves garlic
  • sea salt
  • cracked black pepper
  • olive oil


  1. Soften the butter by leaving it out of the fridge for 30 minutes then mixing with your fingertips until smooth.
  2. Finely chop the onions and garlic.
  3. Remove the thyme leaves from the woody stalk and roughly chop.
  4. Gently cook the onions and garlic in a little olive oil over a low heat until softened then allow to cool.
  5. Add the cooled onions and garlic to the butter along with the chopped thyme and a good pinch of salt and pepper, mix the butter well until it is well incorporated.
  6. The butter is now ready to use.


Getting Ahead

This butter can be made and frozen up to a month in advance of Christmas Day.

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