Roast Turkey & Classic Gravy
with a Garlic Herb Butter Rub
Antibiotics responsibly used only when needed for treatment or prevention of illness. Turkeys raised with no added hormones or steroids. Federal regulations prohibit the use of hormones and steroids in poultry
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Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
14-16lb Honeysuckle White Turkey
½ unit
Lemon
2 unit
Shallot
5 clove
Garlic
2 sprig
Thyme
2 ounce
Garlic Herb Butter
(Contains Milk)
½ teaspoon
Dried Thyme
½ teaspoon
Sage
3 tablespoon
Flour
(Contains Wheat)
2 unit
Chicken Demi-Glace
(Contains Milk)
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
Line a baking sheet with paper towels. Using kitchen shears, remove and discard outer packaging from Honeysuckle White® Frozen Young Turkey; place turkey on prepared sheet. Remove and discard giblets and neck from inside the cavity. Do not rinse turkey. Do not remove the oven-safe leg clamp (it’s needed to keep the legs together). Pat turkey very dry, including inside the cavity, with paper towels. (This ensures that the turkey skin will get nice and crispy when roasted.) Let stand at room temperature for 1 hour.
Adjust racks to middle and bottom positions; preheat oven to 425 degrees. Wash and dry all produce. Halve and peel shallot. Peel 4 garlic cloves. Halve lemon, if you have not already done so. Once Honeysuckle White® Young Turkey has stood for 1 hour at room temperature, season all over, including inside the cavity, with plenty of salt and pepper. Place shallot, garlic cloves, 1 lemon half, and 2 thyme sprigs inside turkey cavity. Rub garlic herb butter all over outer side of turkey skin.
Place seasoned turkey, breast side up, in a large roasting pan; tuck wing tips underneath the body. Roast on middle rack until cooked through, about 2 hours and 15 minutes total (follow our Game Plan to stay on track while the turkey roasts!). Turkey is fully cooked when internal temperature reaches 180 degrees in the thigh and 165 degrees in the breast. (Check for doneness after 1 hour 45 minutes by inserting an instant-read thermometer into the thickest part of the thigh. If not yet cooked through, loosely tent turkey with aluminum foil and return to oven for 15-30 minutes more.) Remove from oven. (Resist the urge to peek in on your bird—opening the oven will cause the temperature to drop, thus slowing down the cooking process. Instead, turn on the oven light and check on it through the glass!)
Let turkey rest in roasting pan for 15 minutes, then transfer to a cutting board to rest 15 minutes more. Carefully pour pan drippings into a fat separator or a large measuring cup. Set aside to cool. Carve turkey and serve with gravy and sides.
Peel and mince shallot. Peel and mince 1 clove garlic. Chop remaining thyme and sage leaves until you have ½ tsp of each.
Allow reserved turkey drippings from step 4 of Roast Turkey recipe to cool and separate (the fat will rise to the top)—this takes 2-3 minutes. Using a small ladle or spoon, skim off and discard as much fat as you can. Add water to remaining drippings until you have 3 cups of liquid. (Feel free to swap out the water for turkey or chicken stock, if you have some, for extra-rich flavor.)
Melt 3 TBSP butter in a large pan over medium-high heat. (If it’s clean, use the same pan you used for the stuffing.) Add shallot, garlic, thyme, and sage. Cook, stirring, until fragrant, 1 minute. Add flour; whisk constantly for 30 seconds. Slowly pour in skimmed drippings, demi-glace, and stock concentrate. Whisk to combine, then bring to a boil. Reduce to a low simmer and cook until thickened, 8-10 minutes. Season with salt and pepper.
