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  • 5.6kg Whole turkey with the giblets removed

  • 450ml (15 fl.oz)of medium dry sherry such as Amontillado

  • 2 tbsp Worcestershire sauce

  • pinch of ground ginger

  • pinch of ground cloves

  • 150ml (5oz) orange juice

  • 1 onion roughly chopped

  • 1 bay leaf

  • 2 sticks of celery

  • salt and black pepper

  • 1 large oven roasting bag


  • 1.

    Pre-heat oven to 190°C/ gas mark 5

  • 2.

    Mix together 450ml of medium dry sherry, 2 tbsp Worcestershire sauce, a pinch of ground ginger, a pinch of ground cloves, 150ml orange juice, 1 onion roughly chopped, 1 bay leaf, 2 sticks of celery, chopped and plenty of salt and black pepper, to make the baste.

  • 3.

    Place this mixture in a large oven roasting bag in a roasting tin with the turkey. Make some small incisions in the roasting bag to allow the steam to escape. If you cannot get an oven roasting bag, add the sherry to your roasting tin for the last hour of cooking only, and cover with a foil lid. The sherry will evaporate and reduce so do not let it burn, add more water if necessary.

  • 4.

    Cook the turkey in the usual way following our Turkey cooking Guidelines, available below.

  • 5.

    (If cooking in a roasting tin only - Open the foil for the last 30 minutes of cooking time to allow the turkey to brown). The turkey will brown in the roasting bag.

  • 6.

    Allow the turkey to stand for at least 15-20 minutes before carving


Cooking guidelines

For a turkey weighing between 4.5kg and 6.5kg, allow 40 minutes per kg. Remember some ovens, such as fan-assisted ovens, might cook the turkey more quickly – check the manufacturer's handbook for your oven if you can. The most important message is always to check that the meat is properly cooked before serving.

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