Ingredients
bacon, dijon, and herb butter
- 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
cider gravy base
- 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
turkey
- 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
Description
A Bacon-herb Butter Is Placed Under The Turkey Skin Before Roasting, Which Infuses The Meat With Flavor.
Bon Appetit Magazine
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