ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED ONION-BALSAMIC GRA

Steps:

• MAKE TURKEY:.
• Preheat oven to 325°F
• Rinse turkey inside and out; pat dry.
• Place on rack in roasting pan.
• Sprinkle cavities with salt and pepper.
• If not stuffing turkey, place rosemary and sage sprigs in main cavity.
• If stuffing turkey, spoon stuffing loosely into main cavity.
• Melt butter in saucepan.
• Mix in chopped rosemary, sage, orange peel, pepper and salt.
• Brush herb butter over turkey.
• Tuck wing tips under turkey; tie legs together to hold shape.
• Roast turkey 1 hour.
• Baste with pan juices.
• 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.
• MEANWHILE, PREPARE GRAVY:.
• Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan.
• Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
• Strain turkey stock.
• Melt butter in large skillet over medium-high heat.
• Add sliced onions; saute 10 minutes.
• Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
• Add flour; stir 1 minute.
• Gradually whisk in turkey stock.
• Boil until gravy thickens, stirring often, about 3 minutes.
• Add 1 teaspoon each rosemary and sage.
• Transfer turkey to platter.
• Tent with foil.
• Pour juices from pan into large glass measuring cup; spoon off fat.
• Add juices to gravy.
• Add vinegar to roasting pan.
• Bring vinegar to simmer over medium heat, scraping up browned bits.
• Pour mixture into heavy small saucepan.
• Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
• Rewarm gravy; thin with more chicken broth, if desired.
• Season with salt and pepper.