Serve this with Curtis's Leek and Celery Stuffing


  • 100g softened butter

  • 1 tablespoon chopped fresh Italian parsley

  • 2 teaspoons chopped fresh thyme

  • 2 teaspoons grated orange peel

  • Kosher salt and freshly ground black pepper

  • 12- to 14-pound turkey, neck and giblets removed

  • 6 thin orange slices

  • 1 garlic head, halved horizontally

  • Small handful fresh thyme sprigs

  • 2 onions, peeled and each cut into eighths

  • 2 carrots, cut into 3cm pieces

  • 2 celery stalks, cut into 3cm pieces

  • 2 cups turkey stock or chicken stock


  • 1.

    Preheat oven to 180C (350F).

  • 2.

    Mix the butter, thyme, parsley and orange zest ingredients in a medium bowl. Season the butter mixture to taste with salt and pepper.

  • 3.

    Beginning at the neck end of the turkey and using your fingers, carefully make a pocket between the flesh and skin of the turkey breasts.

  • 4.

    Gently slide all but 1 tablespoon of the butter mixture into the pocket under the skin, and spread the butter to cover the turkey breasts.

  • 5.

    Slide the orange slices under the skin and over the breasts.

  • 6.

    Stuff the main turkey cavity with the garlic halves, thyme sprigs, and a quarter of the onions, carrots and celery.

  • 7.

    Truss the turkey then spread the reserved 1 tablespoon of butter mixture over the turkey. Sprinkle with salt and pepper.

  • 8.

    Place the remaining onions, carrots, and celery in the bottom of a heavy large roasting pan.

  • 9.

    Place the turkey on top of the vegetables and pour over 1 cup of broth. Cover the breasts with foil. Roast for 2 hours. Remove the foil covering the turkey breasts and add the remaining 1 cup of broth to the pan.

  • 10.

    Continue roasting until an instant-read meat thermometer inserted into the thigh registers 80C, about 3 1/2 to 4 hours. Remove from the oven and let rest 30 minutes.

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4 comments • 14 ratings
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Posted by SLCReport
Curtis, would you have a whole turkey recipe for cooking the turkey on the weber? I'm guessing the cooking process would be a little different.
Posted by Heather103Report
I saw this recipe a few years ago during a lifestyle food special and have made it ever since. It's such a big hit that this IS our family's christmas turkey. The orange slices under the skin not only look fancy but gives the meat such a nice delicious twist - a must to try at least once!
Posted by KedaReport
Very good
Posted by CherylReport
Did this as chicken not turkey, and with the stuffing cooked within. Was delicious and is on Christmas 2010 menu as well.