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Rinse turkey inside and outside and pat dry with paper towels.
Mix sugar with salt, onion, garlic, allspice, clove and nutmeg in a small bowl. Rub turkey with this mixture and refrigerate for 24 hours.
Preheat oven to 300°F (150°C).
Place onions in a roasting pan and place turkey on top. Tie legs together and tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with aluminum foil.
Roast turkey for 2 hours. Remove aluminum foil and roast 30 minutes. Add 1 cup of chicken stock and continue roasting for 1 hour basting occasionally. Add the other cup of stock and continue roasting until dark brown, basting every 20 minutes for 1 hour. Cover again with foil and continue roasting for 1 hour more or until turkey is tender. Cooking time for a turkey is approximately 25 to 30 minutes for every 2 pounds. Once turkey is ready remove from the oven and let stand for 30 minutes before carving.
Serve with Mushroom Sauce.
MUSHROOM SAUCE:
Combine onions with garlic cloves and olive oil in a ovenproof bowl. Cover with aluminium and cook in preheated oven to 300°F (150°C) for 1 hour or until onions and garlic are very soft. Remove from the oven and cool for 10 minutes. Chop onions and garlic. Keep olive oil.
Heat 1 tablespoon of this oil in a deep skillet. Drain mushrooms and add to skillet. Cook until mushrooms are soft, add Port wine and sherry and bring to a boil for 5 minutes. Add in stock and reduce to half. Stir in heavy cream and reduce until sauce thickens.
Season with salt and pepper. Serve over turkey.
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