Roast Turkey With Herb Butter and Caramelized Onion-Balsamic Gra

The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.

• Ready In: 4 hrs 45 mins
• Serves: 8-10

Ingredients

• FOR TURKEY

• 18  lbs turkey, neck and giblets reserved for gravy (16-18-pounds)
•  fresh rosemary sprig (optional)
•  fresh sage sprig (optional)
• 6  tablespoons butter
• 3  tablespoons  chopped fresh rosemary
• 3  tablespoons  chopped fresh sage
• 1 1⁄2 tablespoons  grated  orange peel
• 1  tablespoon ground black pepper
• 4  teaspoons salt

• For Gravy

• 5 1⁄2 cups  canned low sodium chicken broth (or more)
• 1  onion, quartered
• 1  bay leaf
• 6  tablespoons butter
• 2  large onions, halved, thinly sliced
• 1  tablespoon  chopped fresh rosemary
• 1  teaspoon  chopped fresh rosemary
• 1  tablespoon  chopped fresh sage
• 1  teaspoon  chopped fresh sage
• 1⁄3 cup all-purpose flour
• 1⁄2 cup  balsamic vinegar

Directions

1. MAKE TURKEY:
2. Preheat oven to 325°F
3. Rinse turkey inside and out; pat dry.
4. Place on rack in roasting pan.
5. Sprinkle cavities with salt and pepper.
6. If not stuffing turkey, place rosemary and sage sprigs in main cavity.
7. If stuffing turkey, spoon stuffing loosely into main cavity.
8. Melt butter in saucepan.
9. Mix in chopped rosemary, sage, orange peel, pepper and salt.
10. Brush herb butter over turkey.
11. Tuck wing tips under turkey; tie legs together to hold shape.
12. Roast turkey 1 hour.
13. Baste with pan juices.
14. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
15. MEANWHILE, PREPARE GRAVY:
16. Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan.
17. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
18. Strain turkey stock.
19. Melt butter in large skillet over medium-high heat.
20. Add sliced onions; saute 10 minutes.
21. Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
22. Add flour; stir 1 minute.
23. Gradually whisk in turkey stock.
24. Boil until gravy thickens, stirring often, about 3 minutes.
25. Add 1 teaspoon each rosemary and sage.
26. Transfer turkey to platter.
27. Tent with foil.
28. Pour juices from pan into large glass measuring cup; spoon off fat.
29. Add juices to gravy.
30. Add vinegar to roasting pan.
31. Bring vinegar to simmer over medium heat, scraping up browned bits.
32. Pour mixture into heavy small saucepan.
33. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
34. Rewarm gravy; thin with more chicken broth, if desired.
35. Season with salt and pepper.