Roast Turkey With Caramelized Onion Balsamic Gravy - olive oil

Method

• Preheat oven to 400 degrees.
• Make a paste out of olive oil, salt, pepper, paprika, garlic powder, and duck sauce.
• 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.
• ).
• Lower temperature to 350 degrees.
• and uncover.
• Turn turkey breast side up, being careful not to prick skin.
• Bake 1 hour.
• 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.
• 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.
• 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.
• Rewarm the gravy and thin with more chicken stock if necessary.
• Pour over sliced turkey or serve on the side.