Roast Heritage Turkey with Bacon-Herb and Cider Gravy

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

Ingredients

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

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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