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Garlic Thyme Butter Roasted Rolled Turkey

Garlic Thyme Butter Roasted Rolled Turkey

with Savoury Shallot Gravy
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1530 kcal
Protein
: 
192g protein
Total
: 
2 hours 30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Sulphites
  • Soy
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Egg
  • Fish
  • Gluten
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2000 g

Rolled Turkey

7 g

Thyme

2 tbsp

All-Purpose Flour

(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Shallot

4 tbsp

White Cooking Wine

(Contains: Sulphites May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Garlic Spread

(Contains: Soy May be present: Milk, Sulphites)

Not included in your delivery

0.06 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Butter*

(Contains: Milk)

Calories1530 kcal
Fat108 g
Saturated Fat22 g
Carbohydrate24 g
Sugar12 g
Dietary Fiber1 g
Protein192 g
Cholesterol615 mg
Sodium3930 mg
Trans Fat0.4 g
Potassium2350 mg
Calcium300 mg
Iron12 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.
•9x13" Baking Dish
•Small Bowl
•Paper Towel
•Aluminum Foil
•Measuring Cups

Cooking Steps

Prep
1
  • Stip thyme leaves off stems, then finely chop 1 tbsp (2 tbsp).
  • Combine Garlic Spread and chopped thyme in a small bowl. Set aside.
  • Remove plastic from turkey roll and discard, keeping the netting intact, then pat turkey dry with paper towels.
  • Place turkey in a 9x13-inch roasting pan, (NOTE: Place both turkey rolls in the same pan),  then season all over with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper. (NOTE: DO NOT use a glass or Pyrex dish to roast turkey.)
Roast turkey
2
  • Spread thyme-garlic butter over top of turkey.
  • Cover turkey with foil.
  • Roast turkey in the middle of the oven until golden-brown, 1 1/2 hrs (2 hrs) (NOTE: Turkey will finish cooking in step 4.)
Finish roasting turkey
3
  • When turkey has cooked for 1 1/2 hrs (2 hrs), carefully remove the foil, then add 1 cup water (2 cup) to the roasting pan.
  • Return to the middle of the oven.
  • Cook turkey uncovered for 15-20 min, until cooked through.**
  • When turkey is cooked through, carefully transfer to a carving board or another baking sheet. Cover with foil and let rest for 20 min. (NOTE: Turkey releases juices as it rests!)
  • Reserve turkey juices in the roasting pan for gravy.
4
  • While turkey cooks, peel, then cut shallot into 1/4-inch pieces.
  • Once turkey is resting, strain turkey juices into a measuring cup. (NOTE: you should have 2 cups for 2 ppl; 4 cups for 4 ppl. If you're under, top up with water!) 
  • Heat a medium pot over medium heat. 
  • When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan to melt. 
  • Add shallots. Cook, stirring occasionally, until tender, 3-4 min.
5
  • Sprinkle over flour. Cook, stirring until mixture turns light brown, 3-4 min. 
  • Whisk in white wine. Cook, stirring occasionally, until wine reduces by half, 2-3 min. 
  • Whisk in reserved juices little by little. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until thickened, 6-7 min. 
  • Season with salt and pepper to taste. 
  • Cover gravy with a lid and keep warm on the back of the stove.
  • Once ready to serve, transfer to a small pitcher or gravy boat. 
Finish and feast
6
  • After 20 min, remove netting and carve turkey into 1/4-inch slices. 
  • Transfer turkey to a serving platter.

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