A Turkey Recipe To Impress Ebenezer Scrooge

Who needs a hand with the Christmas cooking? We know how hectic it can get and when you have friends and family to impress on the big day, the pressure can have you shouting ‘Bah Humbug!’ and declaring yourself the modern-day Ebenezer Scrooge. That’s why we’ve come up with this simple roast turkey recipe that will leave you a little jollier this festive season so you can spend less time slaving over the cooker and more time enjoying time with family and playing our exciting bingo games!


4.5kg turkey, with giblets removed and cavity wiped clean
Prepared stuffing of your choice 
105g unsalted butter, softened
3 Onions 
Salt and freshly ground black pepper to taste

Prep time: 

30 minutes

Oven time: 

Over 2 hours 

The Method: 

Step 1: 

Season the cavity of the turkey with salt and pepper as well as your stuffing mix.

Step 2:

Mix the butter, salt and freshly ground black pepper into a smooth paste. Rub the butter mix on the turkey.

Step 3: 

Fold a large piece of greaseproof paper and lay over the breast to protect it during the cooking (we don’t want it to burn!). Leave it in the fridge overnight to marinate.

Step 4:

On the day you wish to have the turkey, heat the oven to 220C/430F/Gas 7. Take the turkey out of the fridge and allow it to come to room temperature while the oven is heating up.

Step 5:

It’s time to get it onto the tray! Put the onions in a roasting tray after cutting in half and then place the turkey on a wire rack in the tray. Pour a cup of boiling water into the cavity of the bird and seal with a skewer. 

Pour a further two cups of boiling water into the bottom of the tin and then cover the whole thing with two layers of foil. This will help to cook the turkey evenly and ensure that it won’t dry out. 

Step 6:

Cook for 20 minutes, and then reduce the temperature to 200C/400F/Gas 6. After 1½ hours, remove the foil and greaseproof paper. Cook for a further 40 minutes. 

Step 7:

To test whether the turkey is fully cooked, insert a skewer into the point where the thigh joins the breast - the liquid that escapes should run clear.

Step 8:

If it is still tinged red or pink, cook for a further 20 minutes and try it again. Leave the turkey to rest in a warm place for at least 15 minutes before carving.

Step 9:

Strain the juice from the bottom of the tin into a large jug to add as gravy or serve as is. 

Christmas is a time to spend with your family and the last thing you want to do is come to dread the upcoming festivities over a cooked bird. While Turkey is an indulgent and traditional part of the holidays, this recipe has been put together with ease and simplicity in mind. Will you try it this year?

Don’t forget to send us your delicious roast turkey photos on our Facebook page: https://www.facebook.com/winkbingo 


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