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Photo of Roast turkey with maple and orange glaze by WW

Roast turkey with maple and orange glaze

Total Time
3 hr 5 min
15 min
2 hr 30 min
Classic roast turkey deserves a spot on everyone’s Christmas dinner table. This roast turkey has a sweet orange and maple glaze and is versatile so you can use any stuffing you like to enhance the flavour combinations.


Oil spray

1 x 3 second spray(s)

Turkey, whole, roasted

1400 g, (Buy 1 x 3.2kg whole turkey)

Stuffing mix, bread, prepared

2 cup(s)

Salt reduced chicken stock

1½ cup(s)

Fresh rosemary

2 tbs, 2 sprigs

Reduced fat oil spread

1 tbs

Maple syrup

1 tbs

Orange rind

1 tsp, finely grated

No added sugar orange juice

1 tbs

Store-bought liquid gravy

1¾ cup(s)


  1. Preheat oven to 160°C. Place a wire rack over a large flameproof baking dish.
  2. Discard neck and giblets from turkey. Rinse turkey under cold water. Pat dry inside and out with paper towel. Spoon stuffing into cavity (see tips). Tie legs together with white un-waxed kitchen string.
  3. Place turkey, breast-side up, in prepared dish. Pour stock into dish. Add rosemary. Lightly spray turkey with oil, season with salt and pepper and cover loosely with foil. Bake for 2 hours.
  4. Increase oven temperature to 200°C. Place spread, syrup, orange rind and juice in a small microwave-safe jug. Microwave on High (100%) for 30 seconds or until melted. Remove foil from turkey and brush with maple mixture. Bake, uncovered, for 20-25 minutes or until golden brown and juices run clear when thigh is pierced with a skewer. Transfer to a serving platter.Strain pan juices Cover loosely with foil and set aside for 20 minutes to rest before carving. Serve with gravy (see tips).


TIPS: Use 1 quantity of stuffing and 1 quantity of gravy of your choosing. Add ½ cup (125ml) water to baking dish if too much stock evaporates, as this will keep the meat moist.