|1 (12-pound) fresh or thawed frozen turkey||1 medium onion, quartered|
|1 teaspoon salt, divided||2 tablespoons butter, softened|
|1 teaspoon ground black pepper, divided||1/2 cup water|
|1 lemon, halved||2 (18-ounce) jars roasted turkey gravy, Heinz Homestyle|
|8 thyme sprigs||Garnish: thyme sprigs, sliced lemons, and roasted shallots|
Preheat oven to 350°. Remove giblets from turkey, and if desired, reserve for another use. Pat turkey dry with paper towels. Sprinkle cavity of turkey with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Stuff with lemon halves, thyme sprigs, and onion quarters. Tie ends of legs together with kitchen string; tuck wing tips under. Place turkey, breast side up, on a rack in a roasting pan. Rub butter evenly over turkey; sprinkle with remaining 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Pour 1⁄2 cup water in bottom of roasting pan.
Cover turkey loosely with aluminum foil, and bake for 2 hours. Remove and discard foil; bake for 1 hour longer, or until a meat thermometer inserted in thickest part of thigh registers 170° and juices run clear. Carefully tilt turkey to drain juices from turkey into pan. Place turkey on a cutting board; let stand for 15 minutes before slicing.
Into a medium saucepan, pour pan drippings through a fi ne wire-mesh strainer, discarding solids. Stir in gravy. Cook over medium heat for 10 minutes, or until thoroughly heated.
Remove and discard kitchen string. Slice turkey, and serve with gravy. Garnish with thyme sprigs, lemons, and roasted shallots, if desired. Note: To roast shallots, peel desired amount of shallots; cut in half lengthwise. Toss with olive oil, and place on roasting rack alongside turkey during the last 30 minutes of baking time.
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