Roast Heritage Turkey with Bacon-Herb and Cider Gravy

Ingredients

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