Roast Turkey with Orange and Spices-A Festive Showstopper with a Twist from Bacofoil

There are so many turkey recipes around that it can sometimes be hard deciding which one to follow.

Christmas Dinner is such an important meal so you really want to get it right and I admit that some years, I have used a variety of different recipes resulting in some interesting tasting turkey.

Thankfully, Bacofoil, The Turkey Roasting Foil, has come to the rescue. It seems they are king of the turkey recipes as well as being king of the foil.

Stuffed with delicious orange, cinnamon and cranberries, this citrus and spice twist on a traditional turkey recipe is full of festive flavour. It’s sure to impress the whole family.

Serves: 10-12
 Cooking Time: Approx 15 minutes prep plus roasting time and resting time

Nutrition: Gluten-free


Bacofoil The Turkey Roasting Foil
4-4.5kg (9-10lb) Fresh (or fully defrosted) Turkey, giblets removed
1-2tbs salted butter, softened
3 oranges
2 whole cinnamon sticks
10 whole cloves
2 whole star anise
2 onions, peeled and quartered
A few sprigs of fresh sage
150ml hot chicken stock
1 heaped tsp ground mixed spice
1tbs honey
½ tsp ground black pepper
2 handfuls fresh or frozen cranberries


Pre-heat the oven to 180ºC fan/200ºC conventional/Gas 6. Cut a piece of Bacofoil The Turkey Roasting Foil at least 3 times the length of the roasting tray and place in lengthways.

Lift the turkey onto the foil.

With clean hands, rub the butter all over the turkey and especially over the breast
Slice one of the oranges and arrange the slices over the top of the bird, before adding whole spices, tucking some of them into the gaps and top of the turkey. Tuck four of the onion quarters around the bottom of the turkey.

Squeeze another of the oranges into a bowl and set the juice aside. Then pop the squeezed orange halves into the cavity along with four quarters of onion and the sage.

Pour the stock around the base of the turkey then bring the ends of the foil up and seal together, ensuring there is space for steam to circulate and so that the skin isn’t touching the foil. Add another layer of foil over the top if required to make sure it is sealed and protected.

Roast for 2 hours, carefully unwrapping and basting frequently with the stock and juices (about every 20-30 minutes), then re-closing the foil
Meanwhile add the mixed spice, honey and black pepper to the orange juice in the bowl and mix well to combine.

After 2 hours, uncover the bird and baste again then drain off most of the cooking juices and reserve for the gravy. Return the turkey to the oven, uncovered, until 45 minutes cooking time remain.

With 45 minutes cooking time to go, spoon or brush the spiced honey mixture over the bird, ensuring it is evenly covered. Slice the remaining orange, and add them along with the cranberries to the turkey. Cook for the remaining time (uncovered).

Check that the meat is thoroughly cooked through, then loosely re-cover with the foil and place a clean tea towel over the top to keep warm while the meat rests and you finish preparing the rest of your meal


Since 1962, Bacofoil products have been trusted by millions of British households to help prepare, cook and store food quickly, easily and safely. To explore their range and read more about their latest recipes, visit

Bacofoil The Turkey Roasting Foil, 3m RRP £1.95

*This is a collaborative post.


  1. You know what I love most about this? Yes it sounds tasty, but you’ve pictures of real turkies. I worry some people are forgetting what the animal behind the meat looks like.
    And who knew a baby turkey was sooooo cute!
    I’m not cooking it this year, we are at my folks, but this seasonal spice sounds divine.

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