Made with a flavourful sage-brown butter gravy and filled with a currant-pine nut stuffing, this roast turkey recipe is a decadent take on a classic.
Serves88
Cook time2 hr 45 mins2 hour 45 minutes
Prep time10 mins10 minutes, + 24 hours chilling & 20 mins resting time
+ 24 hours chilling & 20 mins resting time
Ingredients
1 cup (220g) sugar
2 cups (250g) coarse sea salt or 1 cup (250g) table salt
4.5kg Coles Australian RSPCA Approved Whole Fresh Turkey
2 brown onions, coarsely chopped
2 carrots, coarsely chopped
3 celery stalks, coarsely chopped
150g butter
10g fresh sage, stems and leaves separated (about 1/3 cup leaves; stems reserved)
2 tsp Worcestershire sauce
3 cups (750ml) salt-reduced chicken stock
50g butter
2 tbs plain flour
Currant-Pine Nut Stuffing (see recipe)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a container or pot large enough to hold turkey, whisk sugar, salt and 8L water until sugar and salt have dissolved. Submerge turkey in brine, adding a heavy plate to keep turkey below brine. Refrigerate for 18-24 hours.
Step 2
Preheat oven to 200°C (180°C fan-forced). Remove turkey from brine and thoroughly pat turkey dry. Stuff turkey with half the chopped onions, carrots and celery and tie turkey legs together with kitchen string. Place remaining onions, carrots, and celery in large roasting pan. Place turkey on a rack in the pan.
Step 3
In a small saucepan, melt 100g of the butter with sage stems and Worcestershire sauce. Remove pan from heat. Brush some melted butter mixture all over turkey.
Step 4
Roast turkey for 30 mins, or until skin is light golden. Reduce oven temperature to 180°C (160°C fan-forced) and roast turkey, basting every 30 mins with melted butter mixture, for 11/4-11/2 hours or until an instant-read thermometer reads 66°C when inserted into thickest part of breast.
Step 5
Transfer turkey to a carving board (don’t clean out roasting pan) and rest at room temperature for 20 mins before carving.
Step 6
Carefully pour pan drippings from roasting pan into a small measuring cup and set aside for 5 mins to allow fat to rise above juices. Spoon off fat and reserve pan juices. Heat the roasting pan on stove over medium-high heat. Add pan juices and stock and bring to a simmer, stirring to scrape up brown bits. Strain pan juices and discard solids.
Step 7
In a medium heavy saucepan over medium-high heat, add remaining 50g butter and swirl to melt. Continue to swirl in pan for 2 mins or until butter is light golden brown. Stir in sage leaves and cook for 1 min or until they are crisp. Remove pan from heat and, using a slotted spoon, remove sage leaves from brown butter. Sprinkle sage leaves with salt and reserve.
Step 8
Return pan to medium heat, add flour and cook, stirring, for 1 min. Whisk in pan juices and bring mixture to a simmer. Simmer for 3 mins or until gravy thickens slightly. Season gravy with salt and pepper.
Step 9
Carve turkey and serve with gravy, crispy sage leaves and stuffing.
Curtis Stone's roast turkey with sage-brown butter gravy and currant-pine nut stuffing
Serves88
Cook time2 hr 45 mins2 hour 45 minutes
Prep time10 mins10 minutes, + 24 hours chilling & 20 mins resting time
+ 24 hours chilling & 20 mins resting time
Ingredients
1 cup (220g) sugar
2 cups (250g) coarse sea salt or 1 cup (250g) table salt
4.5kg Coles Australian RSPCA Approved Whole Fresh Turkey
2 brown onions, coarsely chopped
2 carrots, coarsely chopped
3 celery stalks, coarsely chopped
150g butter
10g fresh sage, stems and leaves separated (about 1/3 cup leaves; stems reserved)
2 tsp Worcestershire sauce
3 cups (750ml) salt-reduced chicken stock
50g butter
2 tbs plain flour
Currant-Pine Nut Stuffing (see recipe)
Description
Made with a flavourful sage-brown butter gravy and filled with a currant-pine nut stuffing, this roast turkey recipe is a decadent take on a classic.
Method
Step 1
In a container or pot large enough to hold turkey, whisk sugar, salt and 8L water until sugar and salt have dissolved. Submerge turkey in brine, adding a heavy plate to keep turkey below brine. Refrigerate for 18-24 hours.
Step 2
Preheat oven to 200°C (180°C fan-forced). Remove turkey from brine and thoroughly pat turkey dry. Stuff turkey with half the chopped onions, carrots and celery and tie turkey legs together with kitchen string. Place remaining onions, carrots, and celery in large roasting pan. Place turkey on a rack in the pan.
Step 3
In a small saucepan, melt 100g of the butter with sage stems and Worcestershire sauce. Remove pan from heat. Brush some melted butter mixture all over turkey.
Step 4
Roast turkey for 30 mins, or until skin is light golden. Reduce oven temperature to 180°C (160°C fan-forced) and roast turkey, basting every 30 mins with melted butter mixture, for 11/4-11/2 hours or until an instant-read thermometer reads 66°C when inserted into thickest part of breast.
Step 5
Transfer turkey to a carving board (don’t clean out roasting pan) and rest at room temperature for 20 mins before carving.
Step 6
Carefully pour pan drippings from roasting pan into a small measuring cup and set aside for 5 mins to allow fat to rise above juices. Spoon off fat and reserve pan juices. Heat the roasting pan on stove over medium-high heat. Add pan juices and stock and bring to a simmer, stirring to scrape up brown bits. Strain pan juices and discard solids.
Step 7
In a medium heavy saucepan over medium-high heat, add remaining 50g butter and swirl to melt. Continue to swirl in pan for 2 mins or until butter is light golden brown. Stir in sage leaves and cook for 1 min or until they are crisp. Remove pan from heat and, using a slotted spoon, remove sage leaves from brown butter. Sprinkle sage leaves with salt and reserve.
Step 8
Return pan to medium heat, add flour and cook, stirring, for 1 min. Whisk in pan juices and bring mixture to a simmer. Simmer for 3 mins or until gravy thickens slightly. Season gravy with salt and pepper.
Step 9
Carve turkey and serve with gravy, crispy sage leaves and stuffing.
