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

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

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