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Roast Turkey

Roast Turkey

with a Garlic Herb Butter Rub

Allergens:
Milk

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

Total Time
Prep Time
0

Ingredients

/ serving 8 people

1 unit

14 lb Honest Turkey® Frozen Whole Turkey

½ unit

Lemon

1 unit

Shallot

4 clove

Garlic

2 sprig

Thyme

2 ounce

Garlic Herb Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories1130 kcal
Fat48 g
Saturated Fat14 g
Carbohydrate3 g
Sugar0 g
Dietary Fiber0 g
Protein156 g
Cholesterol545 mg
Sodium1460 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.

Utensils

Baking Sheet
Paper Towel
Kitchen Shears
Pan

Instructions

1

THAW: If you haven’t already, follow turkey thawing instructions according to our Turkey Thawing Guide (approximately 3-4 days in refrigerator).

2

PREP: Line a baking sheet with paper towels. Using kitchen shears, remove and discard outer packaging from Honest Turkey® Frozen Whole 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. Meanwhile, remove garlic herb butter from fridge; set aside to soften.

3

SEASON: Adjust racks to middle and bottom positions; preheat oven to 425 degrees. Halve and peel shallot. Peel 4 garlic cloves. Halve lemon. Once Honest Turkey® Frozen Whole 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.

4

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, about 2 hours and 15 minutes total (follow our Game Plan to stay on track while the turkey roasts!). (Check for doneness after 1 hour 45 minutes by inserting a meat thermometer into the thickest part of the breast and thigh. Final temperature must read a minimum of 170 degrees.) 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!)

5

REST: 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.

6

FINISH: Carve turkey and serve with gravy and sides.

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