Thanksgiving Roast Turkey

PREP TURKEY & BRING TO ROOM TEMP: 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, set garlic herb butter aside to soften.

SEASON TURKEY & ADD AROMATICS: Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. Halve and peel shallot. Peel four garlic cloves. Once Honest Turkey® Frozen Whole Turkey has stood for 1 hour at room temperature, season generously all over, including inside the cavity, with salt and pepper. Place shallot, garlic cloves, and 2 thyme sprigs inside cavity. Rub garlic herb butter all over outside of turkey.

ROAST TURKEY: Place seasoned turkey, breast side up, in a large roasting pan; tuck wing tips underneath the body. Wash hands and surfaces with soap and water. Roast on middle rack until cooked through, about 2 hours 15 minutes total (in the meantime, start on the rest of your feast!). Check for doneness after 1 hour 45 minutes by inserting a meat thermometer into the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Final temperature should read at least 165 degrees. Remove from oven. TIP: Resist the urge to peek in on your bird too often—opening the oven will cause the temperature to drop, slowing down the cooking process.

START CRANBERRY SAUCE: Zest orange; peel and chop orange (discard peel).

FINISH CRANBERRY SAUCE: Combine cranberries, orange zest, and chopped orange in a medium pot. Stir in 1½ cups sugar, 4 TBSP water, ¼ tsp cinnamon, and a pinch of salt (be sure to measure the cinnamon—we sent more!). Bring to a simmer over medium-high heat; cook, stirring occasionally, until cranberries are softened, 12-15 minutes. Reduce heat to low, then cover; cook, stirring occasionally, until thickened, 3-5 minutes. TIP: If you like your cranberry sauce a bit sweeter, stir in another 2 TBSP sugar. Taste and add more cinnamon or salt if you like. Transfer to a medium bowl and let cool. Cover and refrigerate for at least 1 hour or up to overnight.

CUSTOMIZE IT: Want to add an unexpected twist to your cranberry sauce? Stir in a splash of maple syrup for complex sweetness or balsamic vinegar for tangy depth.

LET TURKEY REST & RESERVE DRIPPINGS: Once turkey is done roasting, remove from oven and let rest in roasting pan for 15 minutes. 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.

FINISH PREP: Halve, peel, and mince half the shallot (save remaining half for another use). Peel and mince or grate one garlic clove. Strip thyme leaves from stems and pick sage leaves from stems; finely chop thyme and sage leaves until you have ½ tsp each.

SKIM & PREPARE DRIPPINGS: Allow reserved turkey drippings to cool and separate, 2-3 minutes (the fat will rise to the top). Using a small ladle or spoon, skim off and discard as much fat as possible. Add water to remaining drippings until you have 3 cups liquid. TIP: For extra-rich flavor, swap in turkey stock or chicken stock for water if you’ve got some on hand.

MAKE GRAVY: Melt 3 TBSP butter in a large pan over medium-high heat. Add minced shallot, garlic, ½ tsp chopped thyme, and ½ tsp chopped sage. Cook, stirring, until fragrant, 1 minute. Add 3 TBSP flour; whisk constantly for 30 seconds. Slowly whisk in skimmed drippings, chicken demi-glace, and chicken stock concentrates. Bring to a boil, then immediately reduce to a low simmer. Cook until thickened, 8-10 minutes. Season with salt and pepper.