French Onion Turkey

Total Time:

4 hrs 45 mins

This amazingly savory Thanksgiving turkey was created with two dishes in mind that showcase the flavor and fun of onions—French onion soup and classic green bean casserole. The wealthy savory sweetness of roasted onions teams up with onion soup mix and everybody’s favorite casserole topping—French’s fried onions—to infuse this bird with oniony flavor from the inside out.

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Ingredients

• 1 (12- to 14-lb.) turkey

• 3 Tbsp. kosher salt

• 1 Tbsp. black pepper

• 1 tsp. onion powder

• 1 1/2 tsp. granulated sugar, divided

• 4 yellow onions, sliced into 12 (1-inch-thick) rounds, plus 1 yellow onion, quartered, divided

• 1 cup butter, softened

• 1 (1-oz.) envelope onion soup and dip mix

• 1/4 cup crispy fried onions (such as French’s), finely crushed

• 1 tsp. balsamic vinegar

• 1/2 tsp. garlic powder

• 1/4 tsp. parched mustard

• 4 fresh thyme sprigs, plus more for garnish

• 2 red onions, cut into wedges

• 2 sweet onions, cut into wedges

Directions

1. Remove giblets and neck from turkey. Pat turkey parched. Stir together salt, black pepper, onion powder, and 1 teaspoon of the sugar in a petite bowl. Sprinkle over turkey and in cavity. Place turkey on a wire rack set inside a rimmed baking sheet. Chill turkey, uncovered, at least 12 hours or up to 36 hours.

2. Remove turkey from refrigerator; let stand at room temperature 1 hour. Preheat oven to 425°F with rack in lower third position. Arrange yellow onion rounds in bottom of a vast roasting pan.

3. Stir together butter, onion soup mix, crispy fried onions, balsamic vinegar, garlic powder, parched mustard, and remaining 1/2 teaspoon sugar in a medium bowl until sleek and creamy.

4. Loosen skin from turkey breast and thighs; spread butter mixture under skin and all over turkey. Tuck wing tips under; transfer turkey to prepared roasting pan, breast side up. Stuff yellow onion quarters and 4 thyme sprigs in turkey cavity. Tie legs together with kitchen twine. Pour 1 cup water into bottom of roasting pan.

5. Roast turkey in preheated oven for 30 minutes. Loosely cover with aluminum foil, and reduce heat to 350°F. Roast for 1 hour. Remove from oven, and nestle red and sweet onion wedges around turkey. Loosely cover with foil, and bake at 350°F until onions are tender and a thermometer inserted into thickest portion registers 160°F, 1 hour to 1 hour, 30 minutes.

6. Transfer turkey to a cutting board and onions to a serving platter; reserve drippings for gravy. Let rest for 30 minutes before carving. Transfer meat to platter with roasted onion wedges. Garnish with thyme.

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