Roast Turkey with Paprika and Chorizo
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Ingredients
  • I used a small turkey weighing approx 4kg (taking 2/1/2 hours to roast), and removed the giblets and liver first
  • 100g butter
  • 1 tsp paprika
  • zest of 1 lemon
  • approx 75g sliced chorizo (pre sliced)
  • 1 whole lemon (minus the zest as this is used as above)
  • 6 more chorizo slices(optional)
Instructions
  1. Pre heat the oven to 190oC or 170oC (fan)
  2. Place the butter, lemon zest, paprika and 75g of chorizo into a food processor, and blend to make a buttery paste
  3. Carefully, lift up the skin and push your hand inside the cavity right down the breast bone as far as you can go.
  4. Take half of the butter and spread it under the skin as far as you can go towards the bottom, and then all across the top.
  5. With the skin pulled back down, using your hands spread the butter across the bird's skin
  6. Slice the lemon in half,and cut one half into slices and add the slices under the skin too.
  7. Make a whole in each thigh, and again, careful using a finger spited the skin back as far as you can and stuff in ¼ of the remaining butter into each thigh
  8. Push the half of lemon thats left into the birds cavity
  9. cover the bird with some more chorizo slices (optional) and an extra dusting of paprika
  10. Roast in the oven for as long as your bird needs - you won't need to baste it as the juices will baste it for you. It will be cooked where the juices run clear or if you use a temperature probe, check the thigh and breast and it should read 80oC or more.
  11. *TOP TIPS*
  12. Despite what the cooking guidelines might say on the turkey packaging, always check your turkey regular, as I aways find that my turkeys cook in less time than stated. Overcook it and your turkey will be dry. Also, if you think your turkey skin is browning too quickly, cover loosely with foil for the last part of the roasting time.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/12/roast-turkey-paprika-chorizo.html