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Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Ultimate Roast Turkey


Curtis Stone’s Ultimate Roast Turkey


15 mins (+ 20 mins resting time)


2h55m (with leftovers)





Curtis Stone’s Ultimate Roast Turkey


  • 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
Herb-parmesan stuffing
  • 900g ciabatta bread, cut into 2cm cubes
  • 275g butter
  • 2 bunches spring onions, thinly sliced (about 3 cups)
  • 5 celery sticks, cut into small pieces (about 2 cups)
  • 1 cup chopped fresh flat-leaf parsley
  • 1½ tbs each chopped fresh oregano, sage and thyme

  • 1 large garlic clove, chopped
  • 3 extra-large Coles Australian Free Range Eggs, lightly whisked
  • 2 cups (500ml) salt-reduced chicken stock
  • 1 cup (115g) coarsely grated parmesan
  • 3 cups (750ml) salt-reduced chicken stock
  • 60g butter
  • ⅓ cup (50g) plain flour


  1. Preheat oven to 180°C (160°C fan-forced). Pat turkey dry. Stuff the turkey cavity with half the carrots, onions and celery. Tie turkey legs together with kitchen string. Place the remaining carrots, onions and celery in a flameproof roasting pan. Place turkey on a rack in pan.
  2. In a small saucepan over low heat, melt butter with Worcestershire sauce. Remove from heat. Brush some butter mixture all over turkey. Cover pan with foil. Roast 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 breast.
  3. Meanwhile, to make the stuffing, spread bread on 2 large rimmed baking trays. Bake for 20 mins or until dry. Cool. In a large heavy frying pan over medium heat, melt butter. Add spring onions, celery, parsley, oregano, sage, thyme and garlic and sauté for 6 mins or until celery is tender. Toss bread cubes and vegetable mixture in a very large bowl. Fold in eggs and stock. Mix in parmesan. Transfer to a greased 23cm x 33cm baking dish. Cover with greased foil. Bake for 30 mins. Uncover and bake for 30 mins or until golden.
  4. Transfer turkey to a carving board (don’t clean out roasting pan) and rest for 20 mins before carving.
  5. 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. Heat roasting pan over medium-high heat. Add the reserved pan juices and stock. Bring to a simmer, stirring to scrape up the brown bits. Strain and discard solids.
  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.
  7. Carve turkey and serve with stuffing and gravy.