Lemon-thyme roast turkey with pearl onions and pan gravy

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Devan

“To make a great turkey, you always want to start with a fully thawed bird. Two days ahead, thaw the turkey and release it from its packaging. Brining the turkey at least 24 hours in advance will give you extra certainty that it will be juicy inside, with a crispy skin outside. If you have an oven outfitted with an internal temperature probe, simply stick the probe in at an angle from the back of the turkey into the thickest part of the breast, aiming for a temperature of about 150°F as they turkey will continue to cook after being removed from the oven. Carve any leftovers off the turkey and save, reheating with a bit of broth in a covered baking dish at 350°F or serve it cold—piled high on a Thanksgiving leftovers sandwich. To reheat the gravy, pop it into the microwave until heated through and whisk until smooth, or heat it in a saucepan over low heat.”

Difficulty

Medium 👍
50
min.
Preparation
110
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
lemons
35 g thyme
8 kg whole turkey
250 g pearl onions
100 g salt
50 g brown sugar
6 cloves garlic
110 g unsalted butter
30 g flour
30 ml water
80 ml white wine
950 ml chicken stock
salt
pepper
water
Metric
Imperial

Utensils

  • bowl (small)
  • baking sheet
  • paper towels
  • oven
  • knife
  • cutting board
  • fine grater
  • roasting rack
  • roasting pan
  • kitchen twine
  • saucepan
  • cooking spoon
  • pastry brush
  • food thermometer
  • whisk
  • carving fork

Nutrition per serving

Cal
245
Protein
15g
Fat
11g
Carb
20g

Step 1/5

  • 100 salt
  • 50 brown sugar
  • 8 kg whole turkey
  • bowl (small)
  • baking sheet
  • paper towels

At least 1 day or up to 2 days before serving, brine the turkey. Combine the brown sugar and salt in a small bowl. Place the turkey on a baking sheet and pat dry. Coat thoroughly with the brining mixture. Transfer to the fridge to brine for least 1 or up to 2 days.

Step 2/5

  • 3 lemons
  • 6 cloves garlic
  • 250 pearl onions
  • 30 thyme
  • water
  • oven
  • knife
  • cutting board
  • fine grater
  • roasting rack
  • roasting pan
  • kitchen twine

On the day of serving, preheat the oven to 425°F/220°C. Zest and quarter the lemons and crush the garlic cloves. Carefully rinse and pat turkey dry, then transfer breast side-up on a roasting rack set inside a roasting pan. Add pearl onions to the base of the roasting pan. Stuff the turkey with thyme and lemons, then truss the turkey with kitchen twine. Add water to the roasting pan to cover the bottom by about ¼ in.

Step 3/5

  • 110 unsalted butter
  • 5 thyme
  • saucepan
  • cooking spoon

Roast the turkey in the oven at 425°F/220°C for approx. 40 min. or until browned all over. Meanwhile, melt the butter in a saucepan over low heat with the garlic cloves, thyme, and lemon zest. Keep warm while turkey roasts.

Step 4/5

  • pastry brush
  • food thermometer
  • baking sheet

Once the turkey is browned all over, turn the oven down to 350°F/175°C and baste the turkey with the butter mixture every 15 min. Once the internal temperature of the thickest part of the breast reaches 150°F/65°C, (approx. 50 – 70 min. more) transfer turkey with roasting rack onto a baking sheet to rest for at least 30 min. or up to 1 hr. before carving. Reserve onions for serving and reserve drippings directly in roasting pan.

Step 5/5

  • 30 flour
  • 30 ml water
  • 80 ml white wine
  • 950 ml chicken stock
  • salt
  • pepper
  • bowl (small)
  • whisk
  • carving fork
  • knife

To make the gravy, set the roasting pan with drippings over medium heat. Mix flour and water together thoroughly in a small bowl, then add to the pan drippings and whisk constantly until gravy thickens. Increase heat and add white wine. Add chicken stock a little at a time, whisking constantly. Season to taste with salt and pepper, transfer to a gravy boat and serve with turkey and onions. Enjoy!