Roast Turkey With Caramelized Onion Balsamic Gravy

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 4 tablespoons olive oil
• 1 teaspoon fine sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 3 tablespoons chinese duck sauce
• 10 -14 lbs whole turkey
• 8 -10 ounces pineapple juice
• 6 cups chicken stock
• turkey neck, & giblets (optional)
• 1 onion, quartered
• 1 bay leaf
• 6 tablespoons margarine
• 2 large onions, halved and thinly sliced
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1/4 cup potato starch
• 1/3 cup balsamic vinegar

Recipe

• 1 preheat oven to 400 degrees.
• 2 make a paste out of olive oil, salt, pepper, paprika, garlic powder, and duck sauce.
• 3 rub spice mixture all over the turkey. place turkey, breast side down, in a large roasting pan. you can sprinkle on more of the pepper, paprikea, and garlic powder if desired. let turkey come to room temperature for 20 minutes. bake 2 hours, covered. (tie the legs together with kitchen twine or secure with foil.).
• 4 lower temperature to 350 degrees. and uncover. turn turkey breast side up, being careful not to prick skin. bake 1 hour.
• 5 flip turkey over again and baste with pineapple juice every 15 minutes for another 1/2 to 1 hour. turkey is done when juices run clear when pierced with a fork. place turkey on a platter; reserve liquid in pan for gravy.
• 6 prepare the gravy: combine chicken stock, turkey giblets and neck if desired, quartered onion, and bay leaf in a pot. simmer about 1 hour or until reduced to 3 cups of liquid, skimming the surface if necessary.
• 7 in a large skillet, melt margarine over medium-high heat. add sliced onions, rosemary, and sage and saute about 15 minutes or until onions are golden. add potato starch; stir 1 minute. gradually wihisk in chicken stock mixture, discarding bay leaf, turkey neck, giblets, and quartered onion. boil about 3 minutes or until the gravy thickens, stirring often. whisk in the vinegar.
• 8 rewarm the gravy and thin with more chicken stock if necessary. pour over sliced turkey or serve on the side.