The Grinch; Who Roast Beast
  • butchers twine
  • a trussing needle
  • baking tray
  • a completely defrosted turkey or chicken
  • stuffing
  • ¼-1/2 cup butter
  • poultry seasoning
  • extra wings or legs, best with more flesh hanging where it's been cut (we used chicken wings on a turkey)
  1. Prepare your turkey by washing it, plucking excess feathers, stuffing it and sewing closed.
  2. Decide where you want your wings or legs to go.
  3. Starting with your first wing, use a metal skewer to help support the wing from underneath.
  4. With your twine and needle, use a looping stitch to attach the edge of the wing to the skin of the turkey. We found it best to select wings that had more skin where it had been cut, rather than wings that had the skin trimmed back.
  5. Repeat with additional wings.
  6. Preheat oven to 160C. Melt butter, brush over turkey skin and sprinkle poultry seasoning on top.
  7. Place in a baking tray and roast.
  8. For a 4-6lb/~2.5kg turkey, roast for 3½ to 4 hours. 6 to 8 lb/2.5-3.5 kg roast for 4 to 4½ hours. 8 to 10 lb/3.5-4.5kg roast for 5 hours. 10 to 16 lb/4.5-7.5kg roast for 5 to 6 hours.
Turkey roasting times from The Chatelaine Cookbook (1965)
Recipe by In Literature at