Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans of broth in bottom of pan.
Bake, loosely covered with foil, at 325 for 1 1/2 hours. Uncover and bake 1 1/2 more hours, or until meat thermometer registers 180. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.
Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes until thickened. Serve with turkey. Garnish, if desired.
Submitted By: Kyle
Original Source: Southern Living