Beer-basted turkey with roasted onion jus recipe

Step 1

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 1/2 the beer. Makes about 3 cups.

Step 2

Remove neck, giblets and liver from turkey; discard. Place turkey in roasting pan; sprinkle 1/4 teaspoon salt inside cavity. Cut oranges in half; place remaining 6 sprigs thyme and orange halves in cavity. Brush turkey with 1/3 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 1/3 cup butter mixture every 30 minutes; increase heat to 425°. Add remaining onion to pan; roast turkey 1 hour 15 minutes or until thermometer inserted in thickest part of thigh reaches 165°, brushing with 1/3 cup butter mixture every 15 minutes for 1 hour. Transfer turkey to cutting board; tent with aluminum foil and let stand 20 minutes.

Step 3

Place roasting pan with drippings over medium heat; heat to a simmer. Add remaining beer; cook 5 minutes or until reduced by 1/2, whisking occasionally to loosen browned bits from bottom of pan. In small bowl, whisk corn starch and 1/4 cup water; whisk into drippings and cook 3 minutes or until thickened, whisking occasionally. Strain jus through fine-mesh strainer. Makes about 4 cups.

Step 4

Serve turkey with jus.