turkey test
Serves 6 | with Savoury Shallot Gravy
Juicy and succulent, our deboned and rolled turkey couldn't be easier to make! Rubbing it with garlic and thyme makes it an absolute showstopper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2000 g
Rolled Turkey
7 g
Thyme
2 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Shallot
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
Not included in your delivery
0.06 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Strip thyme leaves off stems, then finely chop 1 tbsp (2 tbsp) of leaves.
- Combine garlic spread and chopped thyme in a small bowl. Set aside.
- Remove and discard plastic from turkey roll, 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 for 12 ppl), 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.)
- Spread thyme-garlic mixture over top of turkey.
- Cover dish 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.)
- When turkey has cooked for 1 1/2 hrs (2 hrs), carefully remove the foil, then add 1 cup (2 cups) water 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.
- 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 6 ppl; 4 cups for 12 ppl. If you don't have that much, top it 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.
- Sprinkle in flour. Cook, stirring often, until mixture turns light brown, 3-4 min.
- Whisk in white wine. Cook, stirring occasionally, until wine reduces by half, 1-2 min.
- Whisk in reserved juices and broth concentrate little by little. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until thickened, 7-10 min.
- Season with salt and pepper.
- 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.
- After 20 min, remove netting and carve turkey into 1/4-inch slices.
- Transfer turkey to a serving platter.