Onion Soup-Roasted Turkey
Marinated in old-school onion soup mix and doused with white wine and broth, this bird has ample flavour to savour.
Instructions
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1
Place the turkey in a large glass or ceramic dish, breast side up.
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2
Sprinkle the onion soup mix over the turkey, making sure the breast is well seasoned. Cover with plastic wrap and refrigerate for 2 to 3 days.
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3
With the rack in the lower third position, preheat the oven to 350°F (180°C).
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4
Place the turkey in a large roasting pan fitted with a roasting rack, breast side up. Tie the legs together with butcher’s twine. Pour the wine and 1 cup (250 ml) of the broth over the turkey, loosening the onion bits so they mix with the liquid in the bottom of the pan. Brush the turkey with oil.
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5
Roast for 2 hours, gradually adding the remaining broth to the pan every 30 minutes, until a meat thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Transfer the turkey to a large plate and keep warm.
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6
Transfer the cooking juices to a pot and bring to a boil.
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7
In a small bowl, whisk together the cornstarch and water.
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8
Whisk the cornstarch mixture into the cooking juices and simmer for 3 to 5 minutes or until the gravy has thickened. Season with pepper. Serve with the turkey.
Marinated in old-school onion soup mix and doused with white wine and broth, this bird has ample flavour to savour.
