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Roast Heritage Turkey with Bacon-Herb and Cider Gravy

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

Ingredients

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