There are not too many of us that stray too far from the traditional Christmas turkey dinner, this year wow your family and guests with tasty turkey and spectacular spuds with these easy to follow recipes from Bayin.  In the days after Christmas when you’ve had enough of the sprouts and other trimmings, find out how to use up your leftover turkey with this delicious recipe for warm turkey salad.

Perfect Roast Potatoes


Maris Piper potatoes

Bayin Peanut oil

Sprigs of Rosemary

Salt & Pepper

  1. Pre-heat oven at 190º celsius
  2. Parboil peeled potatoes for 10 minutes.
  3. Once parboiled drain the potatoes in a colander and give a little shake so they are fluffy on the outside.
  4. Put potatoes into a deep roasting tray in a single layer and cover in Bayin Peanut oil.
  5. After 25 mins cooking the potatoes get your rosemary ready by placing rosemary sprigs in a dish and pouring a small amount of Bayin Peanut oil over. Mix together.
  6. Take the potatoes out of the oven and place the rosemary over it and season with salt and pepper to your own taste.
  7. Place potatoes back in oven for another 25 minutes.
  8. Potatoes are ready, crispy on the outside and fluffy on the inside.

Christmas Turkey


1 Turkey

1 Bottle of Bayin Peanut Oil (amount will vary on size of Turkey)

2 large onions or stuffing. (Some people prefer to cook their stuffing separately. Stuffing should not weigh more than 10% of the birds weight e.g 500g for 5kg turkey)

Turkey Baster

  1. Take Turkey out of fridge an hour before cooking. Pre-heat oven to 180º celsius.
  2. Chop the onions in half and place inside the Turkey or add the stuffing at this point.
  3. Pour Bayin Peanut oil all over Turkey. Use your hands to massage it all over Turkey.
  4. Put Turkey uncovered in deep roasting tray and place in oven for 1 hour basting at least twice during this first hour. It will be crispy on the outside but it will seal in all the juices.
  5. After 1 hour cover the Turkey with aluminium foil making sure that it is sealed tightly around the cooking tray.
  6. How long to cook Turkey depends on the weight. Cook Turkey for 35-40 minutes per kilo. You should allow extra time for cooking if you have used stuffing.
  7. Basting gets the skin of the Turkey crispier and we would recommend to baste the turkey every 30 minutes.
  8. Check it is done by piercing the fattest part of the thigh, if the juices are clear its ready. Allow the Turkey to rest outside the oven still covered in aluminium foil for 1 hour. This also gives you time to get those potatoes roasted!

Leftover Christmas Turkey Salad



2 Large handfuls of brown turkey meat

1 Tablespoon of Bayin Sesame oil

2 Teaspoons of Chinese five spice

1 Tablespoon of runny honey


2 Handfuls of mixed leaves – rocket, spinach, babybeet greens (or whatever you have available)

1 bunch of fresh coriander chopped

½ a cucumber cut into strips

1 carrot cut into strips

½ Red onion cut in slices

1 Fresh red chilli chopped


1 Tablespoon of Bayin Sesame oil

1 Teaspoon soy sauce

2 Tablespoons lime juice

3 Teaspoons cranberry sauce

Bayin Nut & Bean Mix

  1. Place all the ingredients for the salad into a bowl and mix together. Reserve some coriander for garnish.
  2. To make the dressing whisk together all ingredients until mixed well.
  3. To cook the turkey place Bayin Sesame oil into a wok. Add the turkey meat and Chinese five spice to the wok.  Allow to heat for 5 minutes and crisp slightly. Add the tablespoon of honey and allow to crisp some more.
  4. Pour dressing over the salad and mix well. Divide salad on to separate plates and place cooked meat on top of each salad. Garnish with remaining coriander and Bayin Nut & Bean Mix.

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