with a Garlic Herb Butter Rub
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
14 lb Honest Turkey® Frozen Whole Turkey
Garlic Herb Butter
Not included in your delivery
THAW:If you haven’t already, follow turkey thawing instructions according to our Turkey Thawing Guide (approximately 3-4 days in refrigerator).
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.
SEASON:Adjust racks to middle and bottom positions; preheat oven to 425 degrees. Halve and peel shallot. Peel 4 garlic cloves. 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, and 2 thyme sprigs inside turkey cavity. Rub garlic 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, 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!)
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. (See CLASSIC GRAVY recipe)
FINISH:Carve turkey and serve with gravy and sides. (See our TURKEY CARVING GUIDE)