Roast Heritage Turkey with Bacon-Herb and Cider Gravy

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

Ingredients

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

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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