No Stuffing? No Problem!

Winter Herbs Rub the inside of the turkey with softened butter and season well with salt and pepper, then place your preferred woody herbs inside the cavity – you could use a large bunch of fresh thyme, several sprigs of rosemary or sage, or some bay or myrtle leaves (or any combination). Add a peeled and quartered onion and two peeled cloves of garlic, then securely close the neck flap with two metal or (previously soaked) bamboo skewers and cook the turkey according to instructions.

Apple, Celery & Caraway Rub the inside of the turkey with softened butter and season well with salt and pepper. Cut 2-3 unpeeled eating apples into quarters and remove the seeds. Place the apples in a mixing bowl, then cut 4-5 washed and trimmed celery stems into short lengths (you can leave the leaves on if you like) and add to the apple bowl, together with 1 tsp caraway seeds. Stir to mix, then place the apples and celery inside the turkey cavity. Securely close the neck flap with two metal or (previously soaked) bamboo skewers, then cook according to instructions.

Garlic & Ginger Rub the inside of the turkey with softened butter and season well with salt and pepper. Take a short length of fresh ginger root (5cm or so) and peel away the skin - the edge of a teaspoon is handy for this. Cut the peeled ginger into thin slices. Peel 4 large garlic cloves, then place on a worktop and press down on them with a spoon or fork so that they’re slightly crushed. Put the garlic cloves and ginger slices into the turkey cavity, then use two metal or (previously soaked) bamboo skewers to secure the neck flap. Cook the turkey according to instructions.

Lemon & Bay Grate the zest from a lemon and stir this into softened butter; rub the inside of the turkey with the lemony butter, and season well with salt and pepper. Cut the zested lemon into four wedges, then take another lemon and cut that into four, too (remove as many seeds as you can). Place the lemon wedges into the turkey cavity, along with 5-6 bay leaves, then use two metal or (previously soaked) bamboo skewers to secure the neck flap. Cook the turkey according to instructions.

Fennel & Onion Wash two fennel bulbs, then trim a thin layer off the bottom of each and discard. Cut the bulbs into chunky slices (you don’t need to discard any feathery fronds, unless you dislike them), then trim and peel two red onions and cut into similarly chunky rings or crescents. Put all the slices in a bowl with 2tsp dried mixed herbs and stir to combine. Rub the inside of the turkey with softened butter and season well with salt and pepper, then put the fennel and onion inside the turkey cavity and use skewers to ensure the neck flap is properly closed. Cook the turkey according to instructions.