Roast Heritage Turkey with Bacon-Herb and Cider Gravy

Name: Roast Heritage Turkey with Bacon-Herb and Cider Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 118 milliliters apple cider; 2 Tbsps apple cider vinegar; 473 milliliters coarsely chopped unpeeled apples; 227 grams applewood-smoked bacon slices, coarsely chopped; 3 bay leaves; 2 teaspoons freshly ground black pepper, divided; 0 teaspoons black peppercorns; 473 milliliters coarsely chopped peeled carrots; 473 milliliters coarsely chopped celery; 2 teaspoons coarse sea salt or coarse kosher salt; 1 Tbsp coarse sea salt or coarse; 79 milliliters Dijon mustard; 473 milliliters coarsely chopped fresh fennel bulbs; 59 milliliters chopped fresh sage; 59 milliliters chopped fresh thyme; 10 servings kosher salt; 59 milliliters fresh lemon juice; 1 Tbsp finely grated lemon peel; 2 liters chicken stock or low-salt chicken broth; 118 milliliters olive oil; 473 milliliters coarsely chopped onions; 4 whole sage leaves; 6 larges fresh thyme sprigs; 8 kilograms heritage turkey, neck and 1/4 cup fat from cavities reserved for cider gravy base; 59 milliliters fat reserved from turkey cavities; 1 whole turkey leg (thigh and drumstick); 8 kilograms Neck reserved from heritage turkey; 237 milliliters (2 sticks) unsalted butter, room temperature

Roast Heritage Turkey with Bacon-Herb and Cider Gravy might be just the main course you are searching for. One portion of this dish contains approximately 283g of protein, 132g of fat, and a total of 2451 calories. This recipe serves 10. From preparation to the plate, this recipe takes around 45 minutes. If you have all purpose flour, celery, sage, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Blend all ingredients in processor untilbacon is finely chopped.

Transfer to sheet ofplastic wrap. Using plastic wrap as aid, rollbutter mixture into 2-inch-diameter log; chilluntil firm. DO AHEAD: Can be made 3 daysahead. Keep chilled.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 425°F.

Equipment you will use

Oven

Combine turkey neck, 1/4 cup turkeyfat, and turkey leg in heavy large ovenproofpot.

Ingredients you will need

Turkey Necks

Turkey Leg

Place in oven; roast uncovered untilturkey parts are deep, dark brown, turningonce, about 1 1/2 hours.

Equipment you will use

Oven

Drain, reserving fatfrom pot. Reserve 1/4 cup fat for gravy; return1 tablespoon fat to pot. Return turkey partsto pot; stir in celery, onions, thyme sprigs,and peppercorns. Return pot to oven; roastuncovered 10 minutes.

Ingredients you will need

Fresh Thyme

Peppercorns

Celery

Onion

Whole Turkey

Gravy

Equipment you will use

Oven

Pot

Add apple cider andvinegar; roast 10 minutes longer. Reduceoven temperature to 375°F.

Ingredients you will need

Apple Cider

Add 8 cups stockand sage to pot; cook in oven uncovered1 1/2 hours. Strain gravy base through finestrainer; discard solids in strainer (there willbe about 5 cups gravy base). DO AHEAD: Can be made 2 days ahead. Cover and chill.

Ingredients you will need

Gravy

Base

Sage

Equipment you will use

Sieve

Oven

Pot

Cut bacon butter into1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkeyinside and out; pat dry. Starting at neckend, carefully slide hand between skin andbreast meat, then slide hand between skinand thigh meat. Carefully slide butter slicesbetween skin and leg, thigh, and breast meatto cover (there will be a generous amount ofbutter mixture).

Ingredients you will need

Butter

Bacon

Meat

Sprinkle 1 teaspoon coarsesalt and 1 teaspoon pepper over turkey,and 1 teaspoon coarse salt and 1 teaspoonpepper in main cavity of turkey.

Ingredients you will need

Coarse Salt

Pepper

Whole Turkey

Place turkeyon rimmed baking sheet. Cover with plasticwrap or foil; chill at least 1 day. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Equipment you will use

Baking Sheet

Aluminum Foil

Set rack at lowest position in oven;preheat to 350°F.

Equipment you will use

Oven

Mix onions, celery, fennel,carrots, apples, oil, and bay leaves in largeroasting pan.

Ingredients you will need

Bay Leaves

Carrot

Apple

Celery

Fennel

Onion

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle generously with saltand pepper.

Ingredients you will need

Pepper

Place turkey atop vegetablemixture. Tuck wings under; tie legs togetherloosely to hold shape.

Ingredients you will need

Whole Turkey

Chicken Wings

Place turkey in oven;roast until instant-read thermometer insertedinto thickest part of thigh registers 170°F,basting with pan drippings every 30 minutesand tenting loosely with foil if browning tooquickly, about 4 hours total.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Frying Pan

Transfer turkeyto platter (internal temperature of turkey willincrease 5 to 10 degrees).

Ingredients you will need

Whole Turkey

Pour vegetable mixture and pandrippings into large strainer set over largebowl; press on solids to extract liquid.Discard solids in strainer. Spoon off fat frompan drippings; discard (there will be a largeamount of fat in pan drippings). Reservedegreased pan drippings for gravy (about 1cup).

Ingredients you will need

Vegetable

Extract

Gravy

Equipment you will use

Sieve

Frying Pan

Remove fat from surface of gravy base;reserve 1/4 cup fat. Rewarm cider gravy base.

Ingredients you will need

Base

Gravy

Melt reserved 1/4 cup fat in largesaucepan over medium heat.

Add flour; stir3 minutes. Gradually add warm cider gravybase and degreased pan drippings. Simmeruntil smooth, thickened, and reduced to 51/2cups, whisking frequently, about 5 minutes.Season gravy with salt and pepper.

Ingredients you will need

Salt And Pepper

Base

All Purpose Flour

Gravy

Equipment you will use

Whisk

Frying Pan

Serve turkey with gravy.

Ingredients you will need

Whole Turkey

Gravy

In 1962, ten friendswho believed European vines could thrive inWashington State founded the Associated

Vintners. They began making wines in thegarage of one of their members, who became

Columbia Winery's first winemaker. Today,the Seattle-area winery produces everythingfrom Merlot to Gewürztraminer. With theturkey, we like Columbia's 2003 Syrah from

Ingredients you will need

Gewurztraminer

Shiraz

Red Willow Vineyard ($30). The strawberryand bright fruit flavors plus a spicy whitepepper finish mean this wine can stand upto the turkey—and all the trimmings.

Ingredients you will need

Whole Turkey

Fruit