Lemon-Thyme Roasted Turkey

Courtesy of Sandra Lee

Lemon-Thyme Roasted Turkey

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    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


    Prep: 20 min Total:
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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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