Roast Heritage Turkey with Bacon-Herb and Cider Gravy Recipe

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Roast Heritage Turkey with Bacon-Herb and Cider Gravy
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Ingredients
32
Count
Nutrition
2800
Calories
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Ingredients:

Directions:

  1. For bacon, dijon, and herb butter: 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.
  2. For cider gravy base: Preheat oven to 425°F. Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven; roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours. Drain, reserving fat from pot. Reserve 1/4 cup fat for gravy; return 1 tablespoon fat to pot. Return turkey parts to pot; stir in celery, onions, thyme sprigs, and peppercorns. Return pot to oven; roast uncovered 10 minutes. Add apple cider and vinegar; roast 10 minutes longer. Reduce oven temperature to 375°F. Add 8 cups stock and sage to pot; cook in oven uncovered 1 1/2 hours. Strain gravy base through fine strainer; discard solids in strainer (there will be about 5 cups gravy base). DO AHEAD: Can be made 2 days ahead. Cover and chill.
  3. For turkey: Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover (there will be a generous amount of butter mixture). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet. Cover with plastic wrap or foil; chill at least 1 day. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  4. Set rack at lowest position in oven; preheat to 350°F. Mix onions, celery, fennel, carrots, apples, oil, and bay leaves in large roasting pan. Sprinkle generously with salt and pepper. Place turkey atop vegetable mixture. Tuck wings under; tie legs together loosely to hold shape. Place turkey in oven; roast until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting with pan drippings every 30 minutes and tenting loosely with foil if browning too quickly, about 4 hours total. Transfer turkey to platter (internal temperature of turkey will increase 5 to 10 degrees).
  5. Pour vegetable mixture and pan drippings into large strainer set over large bowl; press on solids to extract liquid. Discard solids in strainer. Spoon off fat from pan drippings; discard (there will be a large amount of fat in pan drippings). Reserve degreased pan drippings for gravy (about 1 cup). Remove fat from surface of gravy base; reserve 1/4 cup fat. Rewarm cider gravy base.
  6. Melt reserved 1/4 cup fat in large saucepan over medium heat. Add flour; stir 3 minutes. Gradually add warm cider gravy base and degreased pan drippings. Simmer until smooth, thickened, and reduced to 51/2 cups, whisking frequently, about 5 minutes. Season gravy with salt and pepper.
  7. Serve turkey with gravy.
  8. What to drink: In 1962, ten friends who believed European vines could thrive in Washington State founded the Associated Vintners. They began making wines in the garage of one of their members, who became Columbia Winery's first winemaker. Today, the Seattle-area winery produces everything from Merlot to Gewürztraminer. With the turkey, we like Columbia's 2003 Syrah from Red Willow Vineyard ($30). The strawberry and bright fruit flavors plus a spicy white pepper finish mean this wine can stand up to the turkey—and all the trimmings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2799.56 Kcal (11721 kJ)
Calories from fat 1715.35 Kcal
% Daily Value*
Total Fat 190.59g 293%
Cholesterol 689.76mg 230%
Sodium 4576.26mg 191%
Potassium 889.09mg 19%
Total Carbs 115.22g 38%
Sugars 21.97g 88%
Dietary Fiber 33g 132%
Protein 309.11g 618%
Vitamin C 154.8mg 258%
Vitamin A 18.9mg 629%
Iron 16.4mg 91%
Calcium 382.8mg 38%
Amount Per 100 g
Calories 199.98 Kcal (837 kJ)
Calories from fat 122.53 Kcal
% Daily Value*
Total Fat 13.61g 293%
Cholesterol 49.27mg 230%
Sodium 326.89mg 191%
Potassium 63.51mg 19%
Total Carbs 8.23g 38%
Sugars 1.57g 88%
Dietary Fiber 2.36g 132%
Protein 22.08g 618%
Vitamin C 11.1mg 258%
Vitamin A 1.3mg 629%
Iron 1.2mg 91%
Calcium 27.3mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 71.1
    Points
  • 87
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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