Recipe by baezus
We made this for Passover and it was a great hit! Cooked in a Nesco oven (you can keep it breast side up) it was roasted to perfection with gorgeous skin and juicy tender meat. The gravy was delicious and tangy and no lumps.
- 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
Directions See How It's Made
- 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.