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

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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