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Roast Turkey

Roast Turkey

with Herb Butter & Garlic


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time
Prep Time


/ serving 10 people

14 pound

14-16lb Honeysuckle White Turkey

1 teaspoon


1 teaspoon


½ unit


1 head


Not included in your delivery

4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Kitchen Shears
Small Bowl
Aluminum Foil
Large Pan



PREP: One hour before you’re ready to cook, line a rimmed baking sheet with paper towels. Using kitchen shears, remove and discard outer packaging from turkey. Place turkey on prepared sheet. Remove and discard giblets and neck from inside cavity. Do not rinse turkey. Do not remove oven-safe leg clamp; this is needed to keep the legs together. Pat turkey very dry, including inside the cavity, with paper towels. (TIP: This ensures that the turkey skin will get nice and crispy when roasted.) Let stand at room temperature for one hour.


MIX: While turkey comes to room temperature, place 4 TBSP butter in a small microwave-safe bowl. Microwave until just softened, 10 seconds (if butter melts, start process over again). Strip thyme leaves from stems; chop leaves until you have 1 tsp. Strip rosemary leaves from stems; chop leaves until you have 1 tsp. (Set aside the remaining leaves to use throughout the rest of the meal.) Mix chopped herbs into softened butter. Season with salt and pepper.


SEASON: Adjust racks to middle and bottom positions and preheat oven to 425 degrees. Halve and peel shallot. Reserve 4 cloves garlic; slice bottom ⅓ of remaining garlic head to expose the cloves. Once turkey has stood for 1 hour at room temperature, season all over, including inside the cavity, with plenty of salt and pepper. Place half the shallot (save remaining half for Turkey Jus) and sliced garlic head inside turkey cavity. Rub herb butter all over outer side of turkey skin.


ROAST: Place seasoned turkey, breast side up, in a large roasting pan; tuck wing tips underneath the body. Roast on middle rack until cooked through, 1 hour 45 minutes (follow our Game Plan to stay on track while the turkey roasts). To check for doneness, insert an instant-read thermometer into the thickest part of the thigh. Turkey is fully cooked when internal temperature reaches 180 degrees in the thigh and 165 degrees in the breast. If not yet cooked through after 1 hour 45 minutes, loosely tent turkey with aluminum foil and return to oven until juices run clear, 15-30 minutes more. Remove from oven. TIP: 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.


REST: Let turkey rest in roasting pan for 15 minutes, then carefully transfer (using tongs or turkey lifters) to a cutting board to rest for 15 minutes more. Carefully pour pan drippings into a fat separator or a large measuring cup. Set aside to cool.


FINISH: Carve turkey; serve on a platter with Turkey Jus and Tangy Apple Cranberry Compote on the side.

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