Roast Heritage Turkey with Bacon-Herb and Cider Gravy

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

Ingredients

  • 2 teaspoons coarse sea salt or coarse kosher salt
  • ¼ cup fresh thyme
  • 1/3 cup Dijon mustard
  • 8 ounces applewood-smoked bacon slices
  • 2 tablespoons cider vinegar
  • 6 large fresh thyme sprigs
  • 2 cups fresh fennel bulbs
  • + 25 more ingredients
    • 8 cups chicken stock or low-sodium chicken broth
    • 2 cups unpeeled apples
    • 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
    • ½ cup olive oil
    • ½ cup apple cider
    • ¼ teaspoon whole black peppercorns
    • ¼ cup fresh lemon juice
    • 2 cups peeled carrots
    • 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
    • 4 whole sage leaves
    • ¼ cup fresh sage
    • ½ cup all-purpose flour
    • 3 bay leaves
    • 2 cups coarsely chopped onions
    • 1 tablespoon lemon peel
    • 1 tablespoon freshly ground black pepper
    • kosher salt
    • 1 tablespoon coarse sea salt or coarse
    • 2 cups celery
    • 2 cups onions

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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