Roast Turkey and Pan Sauce With a Reduced Balsamic Glaze - Lidia

Ingredients

• 1 12 to 14-pound turkey, including neck and giblets
• 1 1/2 tablespoons kosher salt
• ¼ cup extra-virgin olive oil
• Vegetables and Seasonings
• 1 pound carrots, peeled and cut into 2-inch chunks
• 2 large onions, peeled and chopped into 1-inch pieces
• 3/4 pound celery, rinsed and cut in 2-inch chunks
• 1 ounce dried porcini mushrooms, crumbled into 1/2-inch pieces
• 1 tablespoon whole black peppercorns
• 6 short branches fresh rosemary, with plenty of needles
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt, if needed
• 4 to 6 cups Turkey Broth or a simple vegetable broth (Turkey Broth Recipe)
• Reduced Balsamic for Glazing the Turkey (optional)
• 1 pint good quality balsamic vinegar
• 1 tablespoon honey
• 1 bay leaf
• Choose one of the following (optional) for the Reduced Balsamic Vinegar:
• 4 whole cloves
• A tender branch fresh rosemary with lots of needles
• fresh thyme, several small sprigs with lots of leaves