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Ingredients

• 1 cup Unsalted Butter, room temperature
• 8 ounces Bacon, applewood-smoked bacon slices, coarsely chopped
• 1⁄3 cup Dijon Mustard
• 1⁄4 cup Fresh Thyme, chopped
• 1⁄4 cup Fresh Sage, chopped
• 1⁄4 cup Fresh Lemon Juice
• 1 tablespoon Coarse Sea Salt, or coarse kosher salt
• 1 tablespoon Freshly Ground Black Pepper

• 1 Neck reserved from 18 t0 19 pound heritage turkey
• 1⁄4 cup fat reserved from turkey cavities
• 1 whole Turkey Leg
• 8 cups Chicken Stock, or low-salt chicken broth
• 2 tablespoons Apple Cider Vinegar
• 1⁄2 cup Apple Cider
• 1⁄4 teaspoon Whole Black Peppercorns
• 6 large Fresh Thyme, sprigs
• 2 tablespoons Apple Cider Vinegar
• 1⁄2 cup Apple Cider
• 1⁄4 teaspoon Freshly Ground Black Pepper
• 4 whole Fresh Sage, whole leaves
• 1⁄4 cup fat reserved from turkey cavities
• 1 whole Turkey Leg, (thigh and drumstick)
• 2 1⁄2 cups Celery, coarsely chopped
• 2 cups Onion, coarsely chopped
• 6 Fresh Thyme Sprigs, large
• 2 cups Onion, coarsely chopped
• 2 1⁄2 cups Celery, coarsely chopped
• 4 whole Fresh Sage, leaves

• 2 teaspoons Kosher Coarse Salt
• 2 teaspoons Freshly Ground Black Pepper
• 1 Turkey, 18 to 19 pound heritage turkey, neck and 1/4 cup fat from cavities reserved for cider gravy base.

• 2 cups Onion, coarsely chopped
• 2 cups Celery, coarsely chopped
• 2 cups Fresh Fennel, coarsely chopped bulbs
• 2 cups Carrot, peeled coarsely chopped
• 2 cups Apple, coarsely chopped unpeeled
• 1⁄2 cup Olive Oil
• 3 whole Dried Whole Bay Leaf

• 1⁄2 cup Flour, all-purpose

Description

A Bacon-herb Butter Goes Under The Skin Before Roasting, Which Infuses The Turkey With Flavor. Be Sure To Get Started At Least One Day Ahead.

KitchenMonki