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1
Preheat oven to 400 degrees.
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2
Make a paste out of olive oil, salt, pepper, paprika, garlic powder, and duck sauce.
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3
Rub spice mixture all over the turkey.
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4
Place turkey, breast side down, in a large roasting pan.
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5
You can sprinkle on more of the pepper, paprikea, and garlic powder if desired.
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6
Let turkey come to room temperature for 20 minutes.
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7
Bake 2 hours, covered.
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8
(Tie the legs together with kitchen twine or secure with foil.
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9
).
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10
Lower temperature to 350 degrees.
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11
and uncover.
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12
Turn turkey breast side up, being careful not to prick skin.
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13
Bake 1 hour.
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14
Flip turkey over again and baste with pineapple juice every 15 minutes for another 1/2 to 1 hour.
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15
Turkey is done when juices run clear when pierced with a fork.
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16
Place turkey on a platter; reserve liquid in pan for gravy.
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17
Prepare the gravy: Combine chicken stock, turkey giblets and neck if desired, quartered onion, and bay leaf in a pot.
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18
Simmer about 1 hour or until reduced to 3 cups of liquid, skimming the surface if necessary.
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19
In a large skillet, melt margarine over medium-high heat.
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20
Add sliced onions, rosemary, and sage and saute about 15 minutes or until onions are golden.
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21
Add Potato starch; stir 1 minute.
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22
Gradually wihisk in chicken stock mixture, discarding bay leaf, turkey neck, giblets, and quartered onion.
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23
Boil about 3 minutes or until the gravy thickens, stirring often.
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24
Whisk in the vinegar.
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25
Rewarm the gravy and thin with more chicken stock if necessary.
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26
Pour over sliced turkey or serve on the side.
