Bacon-Wrapped Turkey with Pear Cider Gravy

Name: Bacon-Wrapped Turkey with Pear Cider Gravy
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams thinly sliced smoked bacon; 3 mediums celery stalks, halved crosswise; 1 medium dried bay leaf; 355 milliliters hard pear cider such as Ace Perry Cider or Wyders; 6 Tbsps all-purpose flour; 8 mediums fresh sage leaves; 5 sprigs fresh thyme; 10 mediums garlic cloves, peeled; 710 milliliters low-sodium chicken broth, at room temperature; 6 mediums ripe pears, such as Anjou or Bosc; 8 kilograms fresh turkey; 6 Tbsps unsalted butter (3/4 stick); 3 Tbsps vegetable oil; 2 mediums white onions, peeled and halved

Bacon-Wrapped Turkey with Pear Cider Gravy might be just the main course you are searching for. One portion of this dish contains approximately 134g of protein, 62g of fat, and a total of 1222 calories. This recipe serves 10. This recipe covers 44% of your daily requirements of vitamins and minerals. If you have pear cider such as ace perry cider, turkey, vegetable oil, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes.

Instructions

Heat the oven to 400°F.

Equipment you will use

Oven

Remove the turkey from the refrigerator and let it come to room temperature for 30 minutes.

Ingredients you will need

Whole Turkey

Remove the giblets and neck; reserve the neck. Rinse out the turkey’s cavity and thoroughly pat dry with paper towels. Trim most of the excess fat and skin from the neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.Rub the turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season the cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.

Ingredients you will need

Ground Black Pepper

Salt And Pepper

Whole Garlic Cloves

Vegetable Oil

Celery

Whole Turkey

Onion

Salt

Dry Seasoning Rub

Equipment you will use

Paper Towels

Place the turkey in a large roasting pan. Arrange the neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste the bird with the pan drippings.About 45 minutes before the turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut the pears in half and remove the cores and stems.

Ingredients you will need

Whole Garlic Cloves

Celery

Onion

Whole Turkey

Pear

Equipment you will use

Roasting Pan

Oven

Brush each half with the remaining 1 tablespoon vegetable oil and season well with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Vegetable Oil

Salt

Remove the turkey from the oven and overlap bacon strips across the breast and around the legs. If desired, secure the bacon strips about 1 inch from the edges with toothpicks. Arrange the pear halves in the roasting pan and return the turkey to the oven.Roast until the internal temperature of the inner thigh reaches 155°F.

Ingredients you will need

Bacon

Whole Turkey

Pear

Equipment you will use

Roasting Pan

Toothpicks

Oven

Remove the turkey from the oven and let it rest uncovered while you prepare the gravy, or for at least 30 minutes before carving.

Ingredients you will need

Whole Turkey

Gravy

Equipment you will use

Oven

Place 4 reserved pear halves and 1 reserved onion half in a food processor and purée until smooth, about 2 minutes. Reserve.Make a roux by melting the butter in a large saucepan over medium heat. When it foams, add the flour and whisk continuously until well combined. Cook until the flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes.

Ingredients you will need

Butter

All Purpose Flour

Onion

Pear

Equipment you will use

Food Processor

Sauce Pan

Whisk

Whisk in the chicken broth until smooth, add the herbs and reserved pear purée, and bring to a simmer.

Ingredients you will need

Chicken Broth

Herbs

Pear

Equipment you will use

Whisk

Pour off as much grease as you can from the roasting pan without removing any of the pan juices and set the pan over two burners over medium heat. When the pan juices begin to sizzle, slowly pour in the pear cider and cook, scraping up any browned bits with a flat spatula.

Ingredients you will need

Cider

Pear

Equipment you will use

Roasting Pan

Spatula

Add the cider mixture to the gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper, then strain through a fine mesh strainer. Carve the turkey and serve with the gravy.Beverage pairing: D’Arenberg d’Arry’s Original Shiraz Grenache, South Australia. This Australian Shiraz-Grenache puts dark-berry fruit first and foremost; it has the gutsiness and smoke for the bacon, while the rosy Grenache will be a nice match for the turkey.

Ingredients you will need

Ground Black Pepper

Cider

Shiraz