Roast Turkey with Caramelized Onion and Thyme Jus

Grain-fed PC Free From Whole Turkey is raised without antibiotics or hormones, and cooks up tender, moist and juicy. Check the label for the weight before discarding it, so you can calculate the roasting time properly. Cooking the bird unstuffed gives you more control over the moistness of the breast; to be safe when cooking a stuffed bird you have to get the centre of the stuffing to 165°F (74°C), risking ending up with overcooked white meat.

Ingredients13

  • 2 tbsp (25 mL) canola oil
    Canola Oil
    In Cart

    No Name  Canola Oil (1.89L)

    $4.99 ea
    $0.26 / 100 mL
  • 2 large onions, peeled and cut in thin wedges
    Sweet Onion
    In Cart

    Sweet Onion

    $2.53 ea (est.)
    $5.49 / kg $2.49 / lb
  • 10 cloves garlic, peeled
    Garlic
    In Cart

    Rooster  Garlic (1kg)

    $4.99 ea
    $0.50 / 100 g
  • 2 tsp (10 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • 2/3 cup (150 mL) PC Country Churned Butter - Unsalted,
    Butter, Fresh Unsalted Quarters
    In Cart

    President's Choice  Butter, Fresh Unsalted Quarters (454g)

    $6.89 ea
    $1.52 / 100 g
  • 1 tbsp (15 mL) finely chopped garlic
    Garlic
    In Cart

    Rooster  Garlic (1kg)

    $4.99 ea
    $0.50 / 100 g
  • 1 tbsp (15 mL) PC Old Fashioned Dijon Prepared Mustard
    Old-Fashioned Dijon Mustard
    In Cart

    President's Choice  Old-Fashioned Dijon Mustard (325mL)

    $2.29 ea
    $0.70 / 100 mL
  • 1 PC Free From Whole Turkey,
    Free From Air Chilled Whole Chicken, Tray Pack
    In Cart

    President's Choice  Free From Air Chilled Whole Chicken, Tray Pack

    Not available to
    shop online

  • 2 tbsp (25 mL) all-purpose flour
    All-Purpose Flour, Unbleached
    In Cart

    PC Organics  All-Purpose Flour, Unbleached (2.5kg)

    $8.99 ea
    $0.36 / 100 g
  • Ingredients Unavailable Online
    4 each sprigs sage and thyme
    1-_ tsp (7 mL) freshly ground black pepper
    1 tbsp (15 mL) each chopped fresh sage and thyme
    1/4 cup (50 mL) dry white wine

Cooking Instructions

1

Preheat oven (10 to 20 minutes) to 325°F (160°C).

2

In large frying pan, heat oil over medium-high heat; cook onions, whole garlic cloves, thyme and sage sprigs, and half each of the salt and pepper for 6 to 8 minutes, stirring frequently, or until onions are golden and softened. Transfer to plate; cool.

3

In bowl and using wooden spoon, cream together butter, chopped sage and thyme, chopped garlic, and remaining salt and pepper. Transfer 2 tbsp (25 mL) of mixture to a small bowl; set aside. Stir Dijon into the remaining butter mixture.

4

Remove turkey neck and place in bottom of roasting pan. Pat turkey very dry inside and out using paper towel. Using hands or pastry brush, brush entire surface of turkey with Dijon herb butter, placing some under skin of breast as well. Place one-third of onion mixture into cavity of bird. Truss bird to tuck in legs and wings. Place turkey directly in roasting pan, breast side up, and arrange remaining onion mixture in pan around bird. Cover loosely with foil.

5

Place roasting pan in bottom third of oven. Roast for 20 minutes. Add 2 cups (500 mL) water to the pan. Roast for 18 minutes per lb (500 g) or until meat thermometer inserted at thickest part of thigh reads 185°F (85°C). Remove foil for last half-hour of cooking time to allow skin to brown and crisp. Remove from oven. Carefully transfer turkey to a wire rack set over a rimmed baking sheet. Tent with foil. Let stand for 20 minutes before carving.

6

Meanwhile, remove neck from roasting pan and set aside. Carefully strain pan juices into a large glass measuring cup; let stand for a minute to allow the fat to rise to the top. Discard solids in sieve. Spoon as much of the fat away from strained drippings as possible.

7

Set roasting pan over medium heat. Pour in wine; whisk briskly to get up browned bits on bottom of pan. Once reduced by half, return strained juices and neck to roasting pan. Add juices from under turkey and bring to a simmer. Stir flour into the reserved herb butter; a bit at a time, whisk into simmering turkey jus. Once all butter is whisked into jus, simmer for 3 to 4 minutes or until thickened. Discard neck. Strain again if needed. Pour into a gravy boat and serve alongside carved turkey.
You will need
2 tbsp (25 mL) canola oil
2 large onions, peeled and cut in thin wedges
10 cloves garlic, peeled
4 each sprigs sage and thyme
2 tsp (10 mL) salt
1-_ tsp (7 mL) freshly ground black pepper
2/3 cup (150 mL) PC Country Churned Butter - Unsalted,
1 tbsp (15 mL) each chopped fresh sage and thyme
1 tbsp (15 mL) finely chopped garlic
1 tbsp (15 mL) PC Old Fashioned Dijon Prepared Mustard
1 PC Free From Whole Turkey,
1/4 cup (50 mL) dry white wine
2 tbsp (25 mL) all-purpose flour
Chef's tip If roasting a turkey that weighs less than 10 lb (4.5 kg), roast for 20 minutes per lb (500 g); if more than 14 lb (6.5 kg), roast for 16 minutes per lb (500 g).