Total: 3hrs 25mins
Cook: 2hrs 45mins
6½- pound oven-ready turkey
1 onion, halved
6 fresh thyme sprigs
6 tablespoons butter, softened
½ cup maple syrup
1 tablespoon finely chopped fresh thyme
1 cup chicken stock
1 tablespoon lemon juice
1: Preheat the oven to 350°F. Put the turkey into a roasting pan and put the onion and thyme sprigs into the cavity.
2: Put the butter, maple syrup, and chopped thyme into a bowl and mix together. Lift the turkey skin away from the breast and spread a little of the butter mixture on the meat. Replace the skin and brush more of the glaze over the skin.
3: Sprinkle the turkey with salt and pepper, if using, and roast in the preheated oven for 2½ hours, basting occasionally with the glaze and juices. If the skin begins to overbrown, cover it loosely with aluminum foil.
4: Cook until a meat thermometer inserted into the thickest part of the meat—in the inner thigh area near the breast—without touching the bone, has a reading of 180°F. Or cook until the turkey is tender and the juices run clear when the tip of a sharp knife is inserted into the thickest part of the meat. Gently pull the leg away from the body; the leg should give and no traces of pink or blood should remain. Remove from the oven, cover with foil, and let rest for about 20 minuts before carving.
5: Skim any fat from the pan juices and stir in the stock and lemon juice. Bring to a boil and boil until slightly reduced. Season with salt and pepper, if using.
6: Serve the turkey with the gravy .