Turkey with Lemon-Onion Gravy

Turkey cooked in an oven cooking bag, served with a lemon-flavored gravy.

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
• No-stick cooking spray
• 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

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.

5. Turn wings back to hold neck skin against back of turkey. Spray turkey with cooking spray.

6. Place turkey, breast up, on vegetables in cooking bag. Close bag with nylon tie. Cut six 1/2-inch slits in top of bag.

7. 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.

8. Open bag carefully and remove turkey to platter or cutting board. Keep warm.

9. Remove and discard lemon. Pour bag drip, onions and garlic into 4-cup glass measuring cup. Remove fat from drippings. Pour drip, onions and garlic into blender container. Blend until smooth.

10. Place 4 cups of the puree in medium saucepan. Combine cornstarch and water until smooth. Add to puree. Stir until blended. Cook and stir over medium-high heat until mixture comes to a boil. Cook 2 minutes longer. Stir in thyme, salt and pepper.

11. Carve turkey. Serve with the gravy.