• RICA bacon 10 rashers
  • onion 1, finely diced
  • thyme 6 sprigs, leaves removed
  • Worcestershire sauce 1 tbsp
  • unsalted butter 200g softened


  • Finely chop the bacon and add to a cold frying pan. Cook until it starts to crisp then add the onion and thyme. Continue cooking until the bacon is crisp and the onion is soft. Stir through the Worcestershire sauce and pour it into a bowl. Once the bacon is completely cool and the fat has congealed, put in a bowl with the softened unsalted butter and beat together using electric beaters.

This butter can be made well in advance and kept in the fridge or even frozen. Just remember to let them soften before putting under the turkey skin, as it will be easier to get an even layer.