Roast Heritage Turkey with Bacon-Herb and Cider Gravy
Epicurious.com
Epicurious.com
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Ingredients

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

Instructions

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