Roasted Turkey Breast with Caramelized Onion Sauce

8 Pound TURKEY BREAST, fresh or frozen, thawed
1-2 Tablespoons canola oil
To taste salt and freshly ground black pepper
8 cups sliced sweet onions, cut 1/4-inch thick
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
2 tablespoons reserved pan drippings
1 tablespoon unsalted butter
1 teaspoon minced garlic
1 tablespoon flour
1/2 cup dry white wine
1 cup TURKEY BROTH
To taste salt and freshly ground black pepper

Place turkey, breast side up, on a V-shaped rack set in the middle of a large baking pan with 2-inch sides. Brush turkey with canola oil and sprinkle with salt and pepper.  Place onion slices in a large bowl, drizzle with olive oil and toss to coat. Spread onions on the baking pan around the turkey. Place in a preheated 400 degree F oven and roast about 30 minutes or until the turkey skin begins to turn golden. Reduce the oven temperature to 325 degrees F, stir the onions and continue roasting about 1½ to 1¾ longer. Sprinkle with fresh thyme during the last 30 minutes of roasting time. Roast until the internal temperature reaches 170 degrees F in the breast and the onions are golden brown.Remove from the oven and place turkey on a platter. Loosely cover with foil and let rest for 15 minutes
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Meanwhile, with a slotted spoon, transfer caramelized onions to a bowl and set aside. Place 2 tablespoons pan drippings and butter in a large skillet. Heat over medium heat. Add minced garlic. Sprinkle in flour and stir for about 1 minute. Stir in wine and broth, stirring until mixture thickens slightly. Add reserved onions and heat through. Season with additional salt and pepper if required.

Carve turkey and serve onion sauce atop sliced turkey.

Yield: 10