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The Ultimate Roast Turkey

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Served with a rich gravy, this roast turkey recipe is a classic you can't go wrong with. Perfect for the festive season, this dish is an easy winner.

  • Serves8
  • Cook time2 hour 45 minutes
  • Prep time15 minutes, + 20 mins resting time


  • 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


  • 3 cups (750ml) salt-reduced chicken stock
  • 60g butter
  • ⅓ 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.


  1. Step 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. 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 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. Step 3

    Transfer turkey to a carving board (don’t clean out roasting pan) and rest for 20 mins before carving.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7

    Carve turkey and serve with gravy.