• 1 pack (250g) unsalted butter in room temperature
• 3 tbsp mustard (any)
• 1 tsp freshly grated black pepper
• 1 tsp coarse sea salt
• 1 tsp paprika
• 1 tsp cumin
• 1 lemon, the zest and juice
• 10-15 thyme twigs
• 2 oranges
• 2 red apples
• 2 green apples
• 1/3 cup cognac
• ½ cup Commandaria
• 1 cup water
METHOD
1. In a bowl, mix the butter (it should be very soft), mustard, black pepper, salt, paprika, cumin, the zest and juice of one lemon and the leaves of 2-3 twigs of thyme.
Rinse the turkey well and rub it all over with lemon. Wipe it well with paper towels. Place it in a pan. Carefully open the skin from the side of the neck and belly of the turkey and put plenty of the flavoured butter inside. With a brush, rub the rest of the butter all over the exterior of the turkey. Tie the legs of the turkey with twine.
2. Cut the apples and oranges into 4-6 pieces without peeling them and put them in the pan. Carefully pour the cognac, wine and water into the pan. Tie the remaining twigs of thyme and place them in the turkey's belly. Cover the turkey tightly with non-stick baking paper, with aluminum foil and cook in a preheated oven at 200°C for 2 hours and 15 minutes (45 minutes for each kg).
3. In the last half hour, take out the non-stick paper to let it become golden-brown. Instead of stuffing (dressing/filling), this year we accompany our turkey with baby potatoes in the oven.
