Lemon-Thyme Turkey with Lemon Gravy

Preheat oven to 350ºF. If your oven has a convection roast feature, only set it for 325ºF.

Peel the onions and halve lengthwise. Slice the halves lengthwise into 4 or 5 thick slices. Place the onion slices in the center of the baking pan.

Slice the lemons crosswise into 10-15 slices. Place half of the slices on top of the onions. Dot the onions and lemon slices with 2 tablespoons of butter.

Rinse the thyme under cool water; pat dry with paper towels. Separate the thyme sprigs into individual stems. Scatter half of the stems over the lemon slices and onions. Set aside the remaining individual thyme stems.

Remove the neck and giblets from the cavity of the turkey. With a sharp pair of kitchen shears, butterfly the turkey by cutting vertically along each side of the back bone to separate it from the turkey. Discard the backbone or save for another use. Open the turkey and rinse inside and out with cool running water.

In the sink or on a flat surface, spread the turkey and place it with the inside facing down. Press firmly on the breast bone until you feel/hear a snap. This will help the turkey to remain in a more flattened position in the baking pan.

Pat the turkey dry with paper towels. Sprinkle the “cavity” side of the turkey with salt and pepper.

Turn the turkey over, breast side up. Spread turkey and place it cavity side down over the onions, lemon slices, and thyme. Rub the skin with the remaining 2 tablespoons of softened butter. Sprinkle with salt and pepper.

Place the remaining lemon slices randomly on top of the turkey. Scatter the remaining single stems of thyme on top of the turkey and lemon slices.

Bake, uncovered, until a thermometer placed in the thickest part of the turkey thigh reaches an internal temperature of 165ºF. For the most moist and tender turkey, do not overcook. Remove from oven and allow to sit 10-15 minutes before carving.

Remove turkey from baking pan and set aside on a cutting board. Remove lemon slices and thyme sprigs from the turkey and from the pan. Reserve onions, if desired, for serving. Cover to keep warm. Reserve the cooking juices to make the lemon gravy!

For the lemon gravy:
Add enough chicken stock to the reserved juices to make 2 cups. Pour into a 2-quart sauce pot.

Squeeze the juice from the lemon and add the juice to the reserved turkey juices. If you have another thyme sprig, toss it into the pot as well. Bring to a boil over medium heat.

Whisk together some of the chicken stock or water and the cornstarch to make a smooth slurry. Add the slurry to the boiling juices, whisking constantly. Allow the gravy to return to a boil. Cook, stirring as needed, until the gravy reaches the desired thickness. Thin, if necessary with a little broth or water. Taste. Correct seasonings, if necessary. Remove thyme sprig before serving.

Slice the turkey as desired. Serve with lemon gravy on the side.