Here’s a show-stopping centrepiece to try this Christmas. Curtis’ roast turkey is packed with flavour and served with a delicious gravy.
Serves88
Cook time2 hr 55 mins2 hour 55 minutes
Prep time15 mins15 minutes, + 20 mins resting time
+ 20 mins resting time
Ingredients
4.2kg Coles RSPCA Approved Australian Whole Medium Turkey
2 carrots, peeled, coarsely chopped
2 brown onions, coarsely chopped
3 celery sticks, coarsely chopped
100g butter
2 tsp Worcestershire sauce
Gravy
3 cups (750ml) salt-reduced chicken stock
60g butter
1/3 cup (50g) plain flour
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C (160°C fan-forced). Thoroughly pat turkey dry with paper towel. Stuff turkey cavity with half the carrots, onions and celery. Tie turkey legs together with kitchen string. Place remaining carrots, onions and celery in a large flameproof roasting pan. Place turkey on a rack in the pan.
Step 2
In a small saucepan over low heat, melt butter with Worcestershire sauce. Remove from heat. Brush some butter mixture all over turkey. Cover the pan with foil. Roast turkey for 1¼ hours. Uncover and baste turkey with more butter mixture. Roast, uncovered, basting with butter mixture every 20 mins, for 1¼-1½ hours or until an instant-read thermometer reads 75°C when inserted into thickest part of the turkey breast.
Step 3
Transfer turkey to a carving board (don’t clean out roasting pan) and rest for 20 mins before carving.
Step 4
Meanwhile, to make gravy, carefully pour liquid from the roasting pan into a small measuring cup. Set aside for 5 mins to allow fat to rise above juices. Spoon off fat, reserving pan juices.
Step 5
Heat roasting pan over medium-high heat. Add reserved pan juices and stock. Bring to a simmer, stirring to scrape up brown bits. Strain and discard solids.
Step 6
In a medium heavy saucepan over medium-high heat, swirl butter to melt. Add flour. Cook, stirring, for 2 mins. Whisk in stock mixture. Bring to a simmer. Simmer for 5 mins or until gravy thickens slightly. Season.
Step 7
Carve turkey and serve with gravy.
0:00
Now, if I was a potato, I would be quite offended if you called me a side dish because quite often
0:04
the potato is the star of the meal, and I'm going to show you how to roast them, do a creamy bake,
0:10
a beautiful fancy hasselback potato, even a potato salad can be absolutely fantastic with
0:16
great Aussie grown potatoes, you are in the right place. The first thing you need to do is choose
0:23
the right potato for the right dish. So I'm going to use this beautiful creme gold to make a creamy
0:30
baked potato. Now, the reason the creme gold is the perfect potato for this dish is because it's
0:35
starchy, so it actually thickens up that cream as it cooks down. It also absorbs flavour really
0:40
well. Peel and slice your potato into slices about this thick. We start with thickened cream and some
0:46
milk, garlic and some fresh thyme. Season with salt and pepper. Now, the great thing about this
0:52
potato dish is it takes a while to make, so you can make it well in advance. Get yourself a nice
0:58
big, heavy baking dish just like this one. A quick layer of potatoes on the bottom. No one's going
1:02
to be seeing these bottom layers, so you can make 'em as fancy as you want, or you can just throw it
1:07
down. Get yourself a handful of tasty cheese. So you can either use a vintage cheddar or Gruyere,
1:13
pour over a thin layer of that cream mixture. In between layers, kind of push down on those
1:19
potatoes like that. Now the reason, of course, that you layer these potatoes with the cheese
1:24
and the cream is so that it cooks nice and evenly, and when you cut through it later on,
1:28
that cheese will be beautifully dispersed all the way through. As you get towards the top,
1:32
you can start making these just a little prettier. Knowing that these first couple of layers are the
1:38
ones that people are going to see. 180 degrees for about an hour, don't cover it just straight
1:43
in the oven. The potatoes are done. They've been in for just on an hour. Look at that gorgeousness.
1:50
What could you serve this with? Anything. You could serve it with a piece of grilled fish. You
1:54
could serve it with some roast beef. That's the great thing about potatoes. They make everything
1:58
more delicious. The best part is this is just one incredible potato dish. I've got lots to show you.
2:08
My next potato of choice is the brush potato. Now this is kind of a baked potato, the hasselback,
2:13
but it's much, much more beautiful and it's way more tasty than just a simple baked potato. Here's
2:19
what you do. I want it to have a nice flat edge. So pick the prettiest side and then just trim off
2:24
just a little bit. Cut through the potato, but not all the way through. So here's the trick.
2:28
You get yourself a couple of wooden spoons. Put one on either side, and then you can just
2:32
cut straight on through about a centimetre apart from each other. The last little slice, don't go
2:37
all the way to the bottom. Just cut into it just a little. You can see how it's going to open up
2:42
as it cooks into the melted butter. We put some crushed garlic and a little bit of fresh thyme.
Shop Easter lunch
Everything you need to create an unforgettable Easter lunch.
Prep time15 mins15 minutes, + 20 mins resting time
+ 20 mins resting time
Ingredients
4.2kg Coles RSPCA Approved Australian Whole Medium Turkey
2 carrots, peeled, coarsely chopped
2 brown onions, coarsely chopped
3 celery sticks, coarsely chopped
100g butter
2 tsp Worcestershire sauce
Gravy
3 cups (750ml) salt-reduced chicken stock
60g butter
1/3 cup (50g) plain flour
Description
Here’s a show-stopping centrepiece to try this Christmas. Curtis’ roast turkey is packed with flavour and served with a delicious gravy.
Method
Step 1
Preheat oven to 180°C (160°C fan-forced). Thoroughly pat turkey dry with paper towel. Stuff turkey cavity with half the carrots, onions and celery. Tie turkey legs together with kitchen string. Place remaining carrots, onions and celery in a large flameproof roasting pan. Place turkey on a rack in the pan.
Step 2
In a small saucepan over low heat, melt butter with Worcestershire sauce. Remove from heat. Brush some butter mixture all over turkey. Cover the pan with foil. Roast turkey for 1¼ hours. Uncover and baste turkey with more butter mixture. Roast, uncovered, basting with butter mixture every 20 mins, for 1¼-1½ hours or until an instant-read thermometer reads 75°C when inserted into thickest part of the turkey breast.
Step 3
Transfer turkey to a carving board (don’t clean out roasting pan) and rest for 20 mins before carving.
Step 4
Meanwhile, to make gravy, carefully pour liquid from the roasting pan into a small measuring cup. Set aside for 5 mins to allow fat to rise above juices. Spoon off fat, reserving pan juices.
Step 5
Heat roasting pan over medium-high heat. Add reserved pan juices and stock. Bring to a simmer, stirring to scrape up brown bits. Strain and discard solids.
Step 6
In a medium heavy saucepan over medium-high heat, swirl butter to melt. Add flour. Cook, stirring, for 2 mins. Whisk in stock mixture. Bring to a simmer. Simmer for 5 mins or until gravy thickens slightly. Season.
