Lunch: Roast Turkey with Pears and Onions

This traditional roasted turkey features juicy Bosc pears and fragrant dried thyme.

Ingredients

1 fresh or frozen (thawed) turkey
salt and pepper
3/4 tsp. dried thyme
2 large red onions
3 ripe Bosc pears
1 tbsp. margarine or butter, melted
1/2 c. water

Instructions

Preheat oven to 325 degrees F.
Remove giblets and neck from turkey cavity; reserve for making Homemade Turkey Broth Discard liver. Pat turkey dry with paper towels.
Place turkey, breast side up, on rack in large roasting pan (17" by 11 1/2"). Rub outside of turkey all over with 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon thyme. Place onions in pan around turkey; cover with a loose tent of foil; roast 2 1/2 hours.
In bowl, toss pears with margarine, 1/8 teaspoon pepper, and 1/4 teaspoon thyme. Remove foil from turkey; add pears to pan around turkey. Roast turkey, uncovered, about 45 minutes longer. Turkey's done when temperature on meat thermometer inserted in thickest part of thigh, next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165 degrees F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.) If turkey is not done, remove pears and onions to platter; cover. Continue roasting turkey.
When turkey is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place turkey on platter with onions and pears; let stand at least 15 minutes to allow juices to set for easier carving.
Remove rack from roasting pan. Add water to juices in pan. Place pan over 2 burners and cook on medium-high, stirring until browned bits are loosened from bottom of pan. Skim and discard fat. Makes about 1 cup pan juices. Carve enough turkey for 4 servings; serve along with pears, onions, and pan juices. Cover and refrigerate remaining turkey to make additional turkey recipes.