Beer-Basted Turkey with Roasted Onion Jus

Ready In

225 min

Prep

30 min

Cook

195 min

Servings

10 - 16

Ditch the dry bird and impress your guests with this incredibly flavorful Beer-Basted Turkey with Roasted Onion Jus! The turkey is slow-roasted and continuously basted with a fragrant blend of thyme, orange zest, and a pale lager-style beer for moist, golden-brown perfection. The rich pan drippings, infused with roasted onions and more beer, are transformed into a savory, deep-flavored jus (gravy). This recipe guarantees a juicy turkey and an unforgettable meal!

A beautifully roasted turkey, garnished with orange slices and thyme sprigs, is centered on a white platter. Two whole onions and a bowl of jus are placed on a green cloth and wooden board beside the platter.

Dinner
Nut-Free
Peanut-Free
Low-Carb
Keto

Ingredients

1 fresh or frozen turkey, thawed if necessary (about 12 to 14 pounds)
2 medium Vidalia onions, halved and thinly sliced
16 sprigs thyme
1 teaspoon orange zest
2 medium oranges
1 bottle (11.2 fluid ounces) pale lager-style beer such as Stella Artois®
1/2 teaspoon cracked black pepper
1 1/4 teaspoons kosher salt
2 tablespoons cornstarch
1.5 cups unsalted butter (3 sticks)

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.
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, uncovered, 1 hour 15 minutes or until juices run clear and internal temperature reaches 160° in thickest part of thigh, brushing with 1/3 cup butter mixture every 15 minutes for 1 hour and tenting with aluminum foil if turkey is browning too quickly.
Transfer turkey to cutting board; tent with aluminum foil and let stand 20 minutes. (Internal temperature will rise to 165° upon standing.) Makes about 8 pounds turkey.
Transfer drippings in roasting pan to small saucepan; heat to a simmer over medium heat. Add remaining beer; cook 10 minutes or until reduced by half, whisking occasionally. In small bowl, whisk cornstarch and 1/4 cup water; whisk into saucepan and cook 3 minutes or until thickened, whisking occasionally. Strain jus through fine-mesh strainer. Makes about 4 cups.
Serve turkey with jus.