Brush 1 tbsp of oil all over the frozen roast, sprinkle with salt and pepper, and cook according to instructions on package.
About 45 minutes before the roast is ready, prepare the gravy. In a large skillet over medium heat, cook bacon until crisp, 8 minutes. Transfer to a paper towel-lined plate and crumble once cool. Reserve fat in skillet, add onions and cook, stirring occasionally, until deeply golden and caramelized, 15 minutes.
Add thyme and about 1 tsp crumbled bacon, then season with salt and pepper.
Add flour and stir until golden, about 3 minutes, then add broth and bring to simmer. Cook, whisking often, until thick, about 10 minutes. If you find the gravy too thick, simply add more broth to get the consistency you like.
Serve in a gravy boat garnished with remaining crumbled bacon.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
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