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1
Preheat the oven to 350.
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2
In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.
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3
Using your fingers, gently separate the turkey skin from the breast and legs.
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4
Season the turkey cavities with salt and pepper.
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5
Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute.
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6
Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string.
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7
Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top.
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8
Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours.
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9
Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170.
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10
Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes or for up to 1 hour.
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11
Meanwhile, strain the pan juices into a bowl.
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12
Skim off the fat; pour 1/4 cup of the fat into a large, deep skillet.
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13
Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 5 minutes.
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14
Add the garlic, then stir in the flour.
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15
Gradually add the stock, whisking constantly, until smooth.
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16
Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes.
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17
Discard the thyme and garlic.
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18
Season the gravy with salt and pepper and transfer to a warmed gravy boat.
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19
Cut the string from the turkey legs and carve the bird.
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20
Serve with the onion gravy.
