A gluten free turkey recipe that’s sure to impress—but takes far less time than you’d expect. Serve OVEN READY™ Turkey & Roasted Vegetables for Thanksgiving dinner, Christmas dinner, Easter dinner or everyday roasting.
4 Hours 55 Minutes
(11 to13-pound) JENNIE-O® OVEN READY™ Whole Turkey
cup fresh rosemary leaves
cup garlic cloves, thinly sliced
tablespoons fresh thyme leaves
tablespoons fresh parsley
tablespoon fresh sage leaves
tablespoon olive oil
medium yellow sweet potatoes, cut into cubes
pound Brussels sprouts, trimmed
Preheat oven to 375°F. Remove frozen turkey from outer package only. Do not remove turkey from cooking bag. Place in a roasting pan with at least 2" high sides.
Cut six ½ inch slits in top of cooking bag. Pull bag up and away from turkey. Do not increase oven temperature, cooking bag may melt at higher temperatures.
Place pan in oven, allowing room for bag to expand without touching oven racks or walls. Roast turkey approximately 4 hours. During final 1 hour, check internal temperature by inserting thermometer into thickest part of breast and thigh. Remove from oven when internal temperature reaches 165°F. in breast and 180°F. in thigh.
In food processor, add rosemary, garlic, thyme, parsley, sage and oil. Process until garlic is finely chopped.
Transfer to large bowl. Add sweet potatoes and Brussels sprouts. Combine until vegetables are well coated.
Place on baking sheet. Roast at 375°F. 45 to 55 minutes.