simple way to prepare favorite Curtis Stone’s the ultimate roast turkey

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Curtis Stone’s the ultimate roast turkey. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Curtis Stone’s the ultimate roast turkey is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Curtis Stone’s the ultimate roast turkey is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 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
  • 1/3 cup (50g) plain flour

Method

  • 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.
  • 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 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 75�C when inserted into thickest part of breast.
  • Step 3
    Transfer turkey to a carving board (don�t clean out roasting pan) and rest for 20 mins before carving.
  • 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.
  • 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.
  • 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.
  • Step 7
    Carve turkey and serve with gravy.

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