Looking at various recipes for Phil Vickery's turkey masterclass, I'm struggling to find the exact amount of liquid needed.
I don't want to use wine and am wondering whether to add extra water to make up for the absence of the wine? I have a 4kg (approx 9 lb) turkey and think 2 pints of water is correct. Not sure if this should be cold water or hot initially? I know the water has to heat up on the cooker before going into the oven.
Any assistance would be appreciated.