Basting jus concentrate: Remove contents from cup, add 1 cup boiling water and mix until fully dissolved.

Turkie Roast

Preheat oven to 375°F.

1. Remove THAWED roast from packaging and place into a shallow baking dish (~8” long by ~5” wide - to ~11” long by 8” wide) (Smallest size for half roast)

2. Pour half of the basting jus over the roast (or fill to about ½ inch deep).

3. Bake uncovered for 30 minutes. (20 for half roast)

4. Flip the roast. Pour in the remaining basting jus (or top up to ½ inch again).

5. Bake for another 30 minutes, (20 for half roast) or until the basting jus is evaporated, and the “skin” is crispy and golden brown.

Checking for Doneness (Both Roasts)

Ovens vary! Use these cues:

• Insert a metal fork or knife into the center. The roast should feel hot and firm, not doughy.

• If using a thermometer, the internal temperature should be 185–205°F.

• A ready roast will feel firm with a gentle bounce-back when poked.

If it’s still soft or doughy, return to the oven for 15-minute intervals until done.

• Heat in a saucepan over low–medium heat, stirring occasionally.

• Warm gently until heated through- don’t let it burn.

For gravy, if too thick, add a tbsp of water at a time until desired consistency is reached.

• Place uncovered in the oven at 375°F for 30 minutes.

• Toss, then bake another 10–15 minutes or until crispy and browned on the edges.

After baking, toss with pumpkin seed parmesan and serve.

• Place uncovered in the oven at 375°F for 30 minutes.

Fluff, then bake another 10–15 minutes, or until the top is crispy

Basting jus: vegan margarine, white wine, better Than Bouillon Organic veg paste, cane sugar, kosher salt, thyme

Turkie: tofu, vital wheat gluten, soy sauce, apple cider vinegar, sunflower oil, sea salt, paprika, dried rosemary, garlic powder, onion powder, nutritional yeast, celery salt, poultry seasoning, pepper, sage, liquid smoke

Cranberry Sauce: cranberries, cane sugar, cinnamon, salt

Brussel Sprouts: sunflower oil, sea salt, pepper, nutritional yeast, garlic powder, pumpkin seeds

Stuffing: Sourdough, vegan margarine, thyme, better than bouillon veg paste, poultry seasoning, apples, celery, celery salt, white onion

Gravy: corn starch, miso paste, white wine, thyme, lemon, salt, better than bouillon veg paste, modified palm oil, corn maltodextrin, onion, tomato, & garlic powder, hydrolyzed soy protein, sugar, yeast extract, citric acid, soy lecithin, corn syrup solids.