Roast Heritage Turkey with Bacon-Herb and Cider Gravy

Roast Heritage Turkey with Bacon-Herb and Cider Gravy
Photo by Tim Morris

Ingredients

  • 1/3 cup Dijon mustard
  • 2 cups celery
  • Neck reserved from 18- to 19-pound heritage turkey
  • ½ cup all-purpose flour
  • kosher salt
  • ¼ cup fresh sage
  • 4 whole sage leaves
  • + 25 more ingredients
    • 8 ounces applewood-smoked bacon slices
    • 3 bay leaves
    • 2 ½ cups coarsely chopped celery
    • ½ cup apple cider
    • 1 18-to 19-pound heritage turkey, neck and 1/4 cup fat from cavities reserved for cider gravy base
    • 1 tablespoon lemon peel
    • 1 tablespoon coarse sea salt or coarse
    • 2 tablespoons cider vinegar
    • ¼ teaspoon whole black peppercorns
    • ¼ cup fresh thyme
    • 2 cups fresh fennel bulbs
    • 8 cups chicken stock or low-sodium chicken broth
    • 2 teaspoons freshly ground black pepper
    • ¼ cup fresh lemon juice
    • 2 cups coarsely chopped onions
    • 2 cups peeled carrots
    • ½ cup olive oil
    • 1 cup (2 sticks) unsalted butter
    • 6 large fresh thyme sprigs
    • 2 cups unpeeled apples
    • 2 cups onions
    • 1 tablespoon freshly ground black pepper
    • 1 whole turkey leg (thigh and drumstick)
    • 2 teaspoons coarse sea salt or coarse kosher salt
    • ¼ cup fat reserved from turkey cavities

Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm. DO AHEAD: Can be made 3 days ahead. Keep chilled. Preheat oven to 425°F. Combine turkey neck, 1/4 cup tur...

View full recipe at Epicurious

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