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1
Preheat oven to 350 degrees F. If your oven has a convection roast feature, only set it for 325 degrees F.
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2
Peel the onions and halve lengthwise.
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3
Slice the halves lengthwise into 4 or 5 thick slices.
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4
Place the onion slices in the center of the baking pan.
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5
Slice the lemons crosswise into 10-15 slices.
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6
Place half of the slices on top of the onions.
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7
Dot the onions and lemon slices with 2 tablespoons of butter.
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8
Rinse the thyme under cool water; pat dry with paper towels.
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9
Separate the thyme sprigs into individual stems.
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10
Scatter half of the stems over the lemon slices and onions.
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11
Set aside the remaining individual thyme stems.
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12
Remove the neck and giblets from the cavity of the turkey.
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13
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.
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14
Discard the backbone or save for another use.
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15
Open the turkey and rinse inside and out with cool running water.
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16
In the sink or on a flat surface, spread the turkey and place it with the inside facing down.
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17
Press firmly on the breast bone until you feel/hear a snap.
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18
This will help the turkey to remain in a more flattened position in the baking pan.
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19
Pat the turkey dry with paper towels.
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20
Sprinkle the cavity side of the turkey with salt and pepper.
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21
Turn the turkey over, breast side up.
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22
Spread turkey and place it cavity side down over the onions, lemon slices, and thyme.
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23
Rub the skin with the remaining 2 tablespoons of softened butter.
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24
Sprinkle with salt and pepper.
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25
Place the remaining lemon slices randomly on top of the turkey.
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26
Scatter the remaining single stems of thyme on top of the turkey and lemon slices.
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27
Bake, uncovered, until a thermometer placed in the thickest part of the turkey thigh reaches an internal temperature of 165 degrees F. For the most moist and tender turkey, do not overcook.
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28
Remove from oven and allow to sit 10-15 minutes before carving.
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29
Remove turkey from baking pan and set aside on a cutting board.
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30
Remove lemon slices and thyme sprigs from the turkey and from the pan.
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31
Reserve onions, if desired, for serving.
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32
Cover to keep warm.
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33
Reserve the cooking juices to make the lemon gravy!
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34
For the lemon gravy: Add enough chicken stock to the reserved juices to make 2 cups.
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35
Pour into a 2-quart sauce pot.
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36
Squeeze the juice from the lemon and add the juice to the reserved turkey juices.
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37
If you have another thyme sprig, toss it into the pot as well.
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38
Bring to a boil over medium heat.
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39
Whisk together some of the chicken stock or water and the cornstarch to make a smooth slurry.
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40
Add the slurry to the boiling juices, whisking constantly.
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41
Allow the gravy to return to a boil.
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42
Cook, stirring as needed, until the gravy reaches the desired thickness.
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43
Thin, if necessary with a little broth or water.
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44
Taste.
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45
Correct seasonings, if necessary.
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46
Remove thyme sprig before serving.
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47
Slice the turkey as desired.
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48
Serve with lemon gravy on the side.
