FOR a show-stopping Christmas centrepiece, you can't go past Curtis Stone's traditional roast turkey, served with gravy made from the cooking juices.
Prep: 15 minutes
Cooking time: 2.45
4.2kg Coles Medium RSPCA Approved Australian Whole Turkey
2 carrots, peeled, coarsely chopped
2 brown onions, coarsely chopped
3 celery sticks, coarsely chopped
2 tsp Worcestershire sauce Gravy
3 cups (750ml) salt-reduced chicken stock
1/3 cup (50g) plain flour
Preheat oven to 180C (160C 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.
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 1 1/4 hours. Uncover and baste turkey with more butter mixture. Roast, uncovered, basting with butter mixture every 20 mins, for 1 1/4 to 1 1/2 hours or until an instant-read thermometer reads 75C when inserted into thickest part of breast.
Transfer turkey to a carving board (don't clean out roasting pan) and rest for 20 minutes before carving.
Meanwhile, to make gravy, carefully pour liquid from the roasting pan into a small measuring cup. Set aside for 5 minutes to allow fat to rise above juices. Spoon off fat, reserving pan juices.
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.
In a medium heavy saucepan over medium-high heat, swirl butter to melt. Add flour. Cook, stirring, for 2 minutes. Whisk in stock mixture. Bring to a simmer. Simmer for 5 minutes or until gravy thickens slightly. Season.
Carve turkey and serve with gravy.