Roasted Turkey with Balsamic, Tarragon & Roasted Garlic Sauce
(14 to 16 servings)

1 19 to 20 pound turkey
3 cups (about) chicken broth 2 bottles 12 oz Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce
2 medium red onion sliced
5 tablespoons butter
5 tablespoons all purpose flour

Rinse turkey inside and out, pat dry. Pour 1 bottle balsamic, tarragon & roasted garlic over turkey. Gather plastic bag tightly around turkey so that bird is covered with sauce, seal plastic bag. Refrigerate at least 12 hours and up to 18 hours.

In large roasting pan add turkey with the marinade, add around turkey sliced red onion, 2 cups chicken broth and 1 bottle balsamic, tarragon & roasted garlic sauce. Sprinkle turkey all over with salt and pepper. Set rack at lowest position in oven and preheat to 375. Roast turkey 1 hour. Baste turkey with sauce. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180, basting with 1-cup broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2-1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat, reserve juices.

Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons flour and whisk 2 minutes. Gradually whisk in remaining chicken broth and reserved turkey pan juice. Simmer gravy until thickened to desired consistency, about 5 minutes. Add salt and pepper to taste. Serve turkey with gravy.