Roasted Whole Turkey
Serves 10-12 | with Savoury GravyCalories
:
1400 kcalProtein
:
183g proteinTotal
:
2 hoursDifficulty
:
EasyAllergens:
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
Ingredients: Carrot • Shallot • Celery • All-purpose flour (wheat) • Herb mix (parsely, thyme) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • • • .
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 4 people
14 g
Parsley and Thyme
113 g
Carrot, coins
3 unit(s)
Celery
2 unit(s)
Shallot
1 unit(s)
Chicken Broth Concentrate
4 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Whole Turkey, Fully Cooked
40 g
Unsalted Butter
(Contains: Milk)
10 g
Herb and Garlic Butter
(Contains: Milk)
Not included in your delivery
0.13 g
Pepper*
Nutrition facts
Calories1400 kcal
Fat67 g
Saturated Fat23 g
Carbohydrate27 g
Sugar15 g
Dietary Fiber2 g
Protein183 g
Cholesterol645 mg
Sodium10000 mg
Trans Fat0.1 g
Potassium2800 mg
Calcium150 mg
Iron5 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.
Cooking Steps
1
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then halve shallots.
- In the bottom of a roasting pan with a rack, place carrot coins, shallots, parsley, thyme and celery.
- Open bag and remove turkey, removing and reserving as much of the juice from the turkey as possible.
- To the roasting pan, add 1 1/2 cups of the reserved juice from the bag.
2
- Place turkey on the rack, then place a thermometer in one of the breasts, without touching bone.
- Cover and roast in the middle of the oven for 40 - 45 min,until turkey reaches 70-75°F.
- Uncover turkey. Return to oven and roast for another 45-50 min, until turkey is warmed completely through, 45-50 min.**
3
- Once turkey is warmed through, remove from the oven.
- Carefully transfer turkey to a baking sheet or a clean carving board.
- Reserve turkey juices in the roasting pan and on the board for gravy.
- Place herb and garlic butter on breast meat and remove the thermometer.
- Cover with foil and rest for at least 20-30 min.
4
- Once turkey is resting, strain turkey juices from the roasting pan into a measuring cup and discard roasted veggies. Top up with water to have 3 cups liquid in total. Set aside.
- Heat a medium pot over medium. Add unsalted butter to pot, then swirl to melt.
- When butter has melted, add flour and whisk to combine.
- Cook for 2-3 min, stirring frequently, to make a light brown roux. (TIP: Keep your eye on it so it does not burn.)
- Increase the heat to medium. Whisk in reserved juices and broth concentrate a little at a time. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook 7-10 min, stirring occasionally, until thickened. Season with pepper.
- Cover gravy with a lid and keep warm on the back of the stove.
5
- Using a sharp knife, slice skin connecting breast to thigh.
- Pull leg away until thigh joint pops out of its socket. Cut to remove the leg. Repeat on the other side.
- Next, pull wing away from the body, then slice through where wing connects to breast.
- To remove breast, find the center breastbone, then cut straight down along one side of it.
- Follow the curve of the ribcage, carefully pulling breast away. Repeat on the other side.
6
- Divide thighs from drumsticks.
- Cut breast meat crosswise into serving pieces.
- Pull any reminaing meat off carcass. (TIP: Keep the turkey bones to make stock!)
- Arrange carved turkey on a serving dish, and cover to keep warm.
- Once ready to serve, transfer gravy to a small pitcher or gravy boat.
