Image of Turkey with Lemon-Onion Gravy

Turkey with Lemon-Onion Gravy

Turkey is cooked in an oven-cooking bag and served with a lemon-flavored gravy made from the drippings.

Prep Time
30 minutes
Total Time
< 3 hours
Calories Per Serving
710

Ingredients

  • 1 tbsp. all-purpose flour
  • 2 medium onions, sliced
  • 1 lemon, quartered
  • 6 cloves garlic
  • 1 (14 lb.) Butterball® Whole Turkey, thawed if frozen
  • Non-stick cooking spray
  • ¼ cup cornstarch
  • ¼ cup water
  • ¼ tsp. dried thyme leaves
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
  4. Drain juices from turkey. Pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on vegetables in cooking bag. Close bag with nylon tie. Cut six ½-inch slits in top of bag.
  5. Bake 2 to 2½ 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.
  6. 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.
  7. Place purée in medium saucepan. Combine cornstarch and water until smooth. Add to purée. 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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Ingredients

  • 1 tbsp. all-purpose flour
  • 2 medium onions, sliced
  • 1 lemon, quartered
  • 6 cloves garlic
  • 1 (14 lb.) Butterball® Whole Turkey, thawed if frozen
  • Non-stick cooking spray
  • ¼ cup cornstarch
  • ¼ cup water
  • ¼ tsp. dried thyme leaves
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

Nutritional Facts

People Served
14
Carbs Per Serving
5g
Cholesterol Per Serving
284mg
Dietary Fiber Per Serving
0g
Protein Per Serving
85g
Saturated Fat Per Serving
10g
Sodium Per Serving
1055mg
Sugar Per Serving
1g
Total Fat Per Serving
32g
Trans Fat Per Serving
0g