recipes
Turkey with Lemon-Onion Gravy
Turkey is cooked in an oven-cooking bag and served with a lemon-flavored gravy made from the drippings.
- Servings
- cook method
- prep
- cook
- ready
- 14
- Bake/Roast
- 30 minutes
- 2+ hours
- Less than 3 hours
Ingredients
- 1 tablespoon all-purpose flour
- 2 medium onions, sliced
- 1 lemon, quartered
- 6 cloves garlic
- 1 (14 pound) Butterball® Whole Turkey, thawed if frozen
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Directions
- Nutrition Info
- Serving Suggestions
-
Preheat oven to 350°F.
Place flour in turkey size oven-cooking bag. Shake to coat bag with flour. Place bag in shallow roasting pan. Arrange onions, lemons and garlic in bag.
Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
Drain juices from turkey. Pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast side up, on vegetables in cooking bag. Close bag with nylon tie. Cut six 1/2-inch slits in top of bag.
Bake 2 to 2-1/2 hours, or until meat thermometer reaches 180°F when inserted in deepest part of thigh. Remove from oven. Let stand 5 minutes. Carefully open bag and remove turkey to platter or cutting board. Keep warm.
Remove and discard lemon. Pour bag drippings, onions and garlic into 4-cup glass measuring cup. Remove fat from drippings. Pour mixture into blender container. Blend until smooth.
Place puree in medium saucepan. Combine cornstarch and water until smooth. Add to puree. Stir until blended. Cook and stir on medium-high heat until mixture comes to a boil. Cook 2 minutes longer. Stir in thyme, salt and pepper. Carve turkey and serve with gravy.
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