Beer-Basted Turkey with Roasted Onion Jus
Recipe by: Roche Bros
Servings
16
Prep time
30 minutes
Cook time
195 minutes
Calories
519 kcal
Ingredients
Directions
- Preheat oven to 325°. In medium saucepan, heat butter to a simmer over medium heat. Add 10 sprigs thyme, orange zest and pepper; cook 2 minutes or until fragrant, stirring occasionally. Add 1 onion; cook 3 minutes or until tender-crisp, stirring occasionally. Remove from heat; add ½ the beer. Makes about 3 cups.
- Remove neck, giblets and liver from turkey; discard. Place turkey in roasting pan; sprinkle ¼ teaspoon salt inside cavity. Cut oranges in half; place remaining 6 sprigs thyme and orange halves in cavity. Brush turkey with ⅓ cup butter mixture; sprinkle with remaining 1 teaspoon salt. Tie legs of turkey together with kitchen string; cover with aluminum foil. Roast turkey 2 hours, brushing with ⅓ cup butter mixture every 30 minutes; increase heat to 425°. Add remaining onion to pan; roast turkey, uncovered, 1 hour 15 minutes or until juices run clear and internal temperature reaches 160° in thickest part of thigh, brushing with ⅓ cup butter mixture every 15 minutes for 1 hour and tenting with aluminum foil if turkey is browning too quickly. Transfer turkey to cutting board; tent with aluminum foil and let stand 20 minutes. (Internal temperature will rise to 165° upon standing.) Makes about 8 pounds turkey.
- Transfer drippings in roasting pan to small saucepan; heat to a simmer over medium heat. Add remaining beer; cook 10 minutes or until reduced by half, whisking occasionally. In small bowl, whisk cornstarch and ¼ cup water; whisk into saucepan and cook 3 minutes or until thickened, whisking occasionally. Strain jus through fine-mesh strainer. Makes about 4 cups.
- Serve turkey with jus.
Nutritional Facts
- Calories: 519
- Total Fat: 31g
- Saturated Fat: 15g
- Cholesterol: 243mg
- Sodium: 341mg
- Total Carbohydrates: 5g
- Protein: 52g