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Curtis Stone’s roast turkey with sage-brown butter gravy and currant-pine nut stuffing
Curtis Stone’s roast turkey with sage-brown butter gravy and currant-pine nut stuffing
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Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
Impress everyone with Curtis Stone's show-stopping Christmas roast turkey and savory sage-brown butter gravy. Perfect for feeding a crowd!
Ingredients:
  • 220g white sugar
  • 250g salt
  • 4.5kg RSPCA Approved Whole Fresh Turkey
  • 2 brown onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 150g butter
  • Currant-Pine Nut Stuffing (see notes)
  • 10g fresh sage, stems and leaves separated (about 1/3 cup leaves; stems reserved)
  • 750ml chicken stock
  • 50g butter
  • 40.00 ml plain flour
Instructions:
  • In a large container, stir together sugar, salt, and 8 liters of water until completely dissolved. Place the turkey in the brine and weigh it down with a plate to ensure it's fully submerged. Chill in the refrigerator for 18-24 hours.
  • Preheat the oven to 200C (180C fan-forced). After removing the turkey from the brine, pat it dry completely. Fill the turkey with half of the chopped onions, carrots, and celery, then tie the turkey legs with kitchen string. Spread the remaining onions, carrots, and celery in a large roasting pan and place the turkey on a rack in the pan.
  • Melt 100g of butter in a small saucepan with sage stems and Worcestershire sauce. Take the saucepan off the heat and brush the melted butter mixture all over the turkey.
  • Roast the turkey until the skin is light golden for 30 minutes. Lower the oven temperature to 180C (160C fan-forced) and continue roasting the turkey for 1 1/4-1 1/2 hours, basting every 30 minutes with a melted butter mixture. The turkey is ready when an instant-read thermometer reads 66°C when inserted into the thickest part of the breast.
  • Place the turkey on a carving board, allowing it to rest at room temperature for 20 minutes before carving, without cleaning out the roasting pan.
  • Pour the pan drippings into a measuring cup and let sit for 5 minutes to allow the fat to rise to the top. Remove the fat and keep the juices. Heat the roasting pan on the stove over medium-high heat. Add the pan juices and stock, bring to a simmer, and stir to release all the delicious brown bits. Strain the mixture to remove solids.
  • In a medium heavy saucepan over medium-high heat, melt the remaining 50g butter by swirling it in the pan until light golden brown, about 2 minutes. Add sage leaves and cook until crisp, about 1 minute. Remove pan from heat, use a slotted spoon to take out sage leaves from brown butter. Sprinkle sage leaves with salt and set aside.
  • Place the pan back on medium heat. Sprinkle in the flour and cook while stirring for 1 minute. Gradually whisk in the pan juices and bring the mixture to a simmer. Let it simmer for 3 minutes or until the gravy slightly thickens. Lastly, season the gravy with salt and pepper.
  • Present the carved turkey topped with savory gravy, crispy sage leaves, and flavorful stuffing.

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