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Curtis Stone's Ultimate Roast Turkey

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Curtis Stone's Ultimate Roast Turkey


15 mins
(+ 20 mins resting time)


2¾ hrs






  • 4.2kg Coles Medium RSPCA Approved Australian Whole 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
  • ⅓ cup (50g) plain flour


  1. Preheat oven to 180°C (160°C fan-forced). Thoroughly pat turkey dry. 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.
  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 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 breast.
  3. Transfer turkey to a carving board (don’t clean out roasting pan) and rest for 20 mins before carving.
  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.
  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.
  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 gravy.