Roast Turkey with Caramelized Onion and Thyme Jus | PC.ca

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Roast Turkey with Caramelized Onion and Thyme Jus

A whole roast turkey on a cutting board next to a fork and carving knife

PC Free From Air Chilled Frozen Grade A Whole Turkey

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, ...

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.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 1 hr
  • Serves: 15
  • Dish Type: American
  • Season: Winter
  • Course: Main
  • Main Ingredient: Turkey
  • Calories

    400 cal

  • Total Fat

    22 g

  • Sodium

    270 mg

  • Total Carbohydrate

    1 g

  • Dietary Fiber

    0 g

  • Protein

    48 g

Roast Turkey with Caramelized Onion and Thyme Jus

A whole roast turkey on a cutting board next to a fork and carving knife

PC Free From Air Chilled Frozen Grade A Whole Turkey

  • Calories

    400 cal

  • Total Fat

    22 g

  • Sodium

    270 mg

  • Total Carbohydrate

    1 g

  • Dietary Fiber

    0 g

  • Protein

    48 g

How to make

Ingredients

  • 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
  • 1-1/2 tsp (7 mL)

    Freshly ground black pepper
  • 2/3 cup (150 mL)

    PC®Unsalted Country Churned Butter
  • 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 Air-Chilled Whole Turkey
  • 1/4 cup (50 mL)

    Dry white wine
  • 2 tbsp (25 mL)

    All-purpose flour

How to make

  • Step 1

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

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

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