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Spice roasted turkey and gravy
Spice roasted turkey and gravy
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Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
Delight the whole family with Chef Curtis Stone's flavorful spice-roasted turkey and homemade gravy.
Ingredients:
  • 10.00 ml garlic powder
  • 5.00 gm paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano leaves
  • 1 tsp dried thyme leaves
  • 1 tsp freshly ground black pepper
  • 1 tsp onion powder
  • 4-5 kg Brand RSPCA Approved Whole Turkey
  • 1 large brown onion, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 2 sticks celery, coarsely chopped
  • 3 rosemary sprigs, divided
  • 135g unsalted butter
  • 1L salt-reduced chicken stock
  • 3 thyme sprigs
  • 62.50 ml plain flour
Instructions:
  • Combine all the ingredients in a small bowl and mix well to create the spice mixture.
  • Preheat the oven to 180C (160C for fan oven). Gently dry the turkey skin with a clean towel. Fill the main turkey cavity with half of the chopped onion, carrots, celery, and 2 rosemary sprigs. Secure the turkey legs together using butcher's twine.
  • Melt 65g of butter in a small heavy saucepan. Take the pan off the heat and stir in 1 tablespoon of the spice mixture.
  • In a roasting pan, layer the rest of the onion, carrots, and celery. Put a roasting rack in the pan and position the turkey on the rack. Drizzle the turkey with the spice butter, ensuring even coverage.
  • After roasting the turkey covered for 1 hour and 20 minutes, baste the turkey and roast uncovered for an additional hour, basting with spice butter occasionally until the meat thermometer reads 75°C when inserted into the breast. Alternatively, check for doneness by inserting a clean skewer into the thickest part of the thigh - if juices run clear, it's ready.
  • Take the turkey out of the oven and place it on a carving board. Cover it loosely with foil and let it rest at room temperature for 30 minutes before carving.
  • For the savory gravy, place the roasting pan on the stove over medium-high heat. Combine chicken stock, thyme sprigs, and the last rosemary sprig with the pan drippings. Simmer the mixture for 5 minutes, stirring frequently to loosen the flavorful brown bits. Next, strain the juices, removing all solids before use.
  • In a medium saucepan, melt the remaining butter over medium heat. Add half of the spice mixture and cook for 30 seconds until fragrant. Stir in the flour and cook for about 2 minutes. Whisk in the pan juices and bring to a simmer over medium-high heat. Simmer for 5 minutes until gravy thickens slightly. Season with salt and pepper to taste.
  • Carve the turkey and generously pour the savory gravy over it before presenting it to your guests.

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