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Preheat oven to 180 °C (350 °F).
Remove frozen turkey from bag and place in roasting pan. Spread the wine, broth, carrot, garlic, mustard, thyme, rosemary, and bay leaves around the turkey. Cover the roasting pan with aluminum foil.
Cook turkey in oven for 4 hours and 20 minutes, or according to the directions on packaging. Approximately 50 minutes before the end of cooking time, remove the aluminum foil from roasting pan. Insert a meat thermometer in the meatiest part of the thigh without touching the bone. Continue cooking and drizzle with cooking juices occasionally, until the thermometer reaches 85 °C (185 °F).
During this time, spread the potatoes, Nantes carrots, parsnips, onions, and squash on a baking sheet lined with parchment paper. Garnish with thyme, oregano, and cilantro. Drizzle with oil. Add salt and pepper. Bake for 30 to 35 minutes.
Remove turkey from roasting pan and place in a serving dish.
With a fine strainer, filter the cooking juices in the roasting pan above a saucepan. Bring to a boil and simmer for 4 to 6 minutes over low-medium heat, until the liquid reduces by a third.
In a bowl, dilute corn starch in a little bit of water. Add to sauce and bring to a boil while stirring.
Serve the turkey with sauce and roasted vegetables.