• 1 Package (250g) unsalted butter, at room temperature
• 3 Tablespoons mustard of your choice
• 1 Teaspoon freshly ground black pepper
• 1 Teaspoon coarse sea salt
• 1 Teaspoon paprika
• 1 Teaspoon cumin (savory)
• 1 Lemon, zest and juice
• 10-15 Sprigs of thyme
• 2 Oranges
• 2 Red apples
• 2 Green apples
• 1/3 Cup cognac
• 1/2 Cup Commandaria wine
• 1 Cup water
METHOD
1. In a bowl, mix the butter (it should be very soft), the mustard, the black pepper, the salt, the paprika, the savory, the zest and juice from one lemon, and the leaves from 2-3 sprigs of thyme. Rinse the turkey well and rub it all over with lemon. Pat it dry thoroughly with kitchen paper. Place it in a roasting pan. Carefully open the skin near the neck and belly of the turkey and place a generous amount of the seasoned butter inside. Using a brush, spread the remaining butter on the outside of the entire turkey.
2. Tie the turkey legs together with string. Cut the apples and oranges into 4-6 pieces without peeling them and place them in the pan. Carefully pour the cognac, the wine, and the water into the pan. Tie the remaining sprigs of thyme together and place them inside the turkey's cavity.
3. Cover the turkey tightly with non-stick parchment paper, then aluminum foil, and bake in a preheated oven at 200°C for 2 hours and 15 minutes (45 minutes per kilo). For the last half hour, remove the parchment paper so it browns nicely. Instead of stuffing, this year we are serving our turkey with baby potatoes in the oven (https://chrysolefou.com/recipes/baby-potatoes-with-yogurt-mustard-sauce).
