Roast Turkey with Bacon, Tarragon and Applejack Gravy Recipe

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Roast Turkey with Bacon, Tarragon and Applejack Gravy
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Ingredients
14
Count
Nutrition
1535
Calories
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Ingredients:

Directions:

  1. Make turkey: Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
  2. Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut
 until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.
  3. Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.
  4. Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
  5. Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
  6. Make gravy: Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.
  7. Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1535.04 Kcal (6427 kJ)
Calories from fat 690.64 Kcal
% Daily Value*
Total Fat 76.74g 118%
Cholesterol 699.11mg 233%
Sodium 1780.17mg 74%
Potassium 2258.76mg 48%
Total Carbs 8.35g 3%
Sugars 4.15g 17%
Dietary Fiber 0.92g 4%
Protein 205.86g 412%
Vitamin C 8.4mg 14%
Vitamin A 0.2mg 7%
Iron 9.8mg 55%
Calcium 121.8mg 12%
Amount Per 100 g
Calories 122.03 Kcal (511 kJ)
Calories from fat 54.9 Kcal
% Daily Value*
Total Fat 6.1g 118%
Cholesterol 55.58mg 233%
Sodium 141.51mg 74%
Potassium 179.56mg 48%
Total Carbs 0.66g 3%
Sugars 0.33g 17%
Dietary Fiber 0.07g 4%
Protein 16.36g 412%
Vitamin C 0.7mg 14%
Iron 0.8mg 55%
Calcium 9.7mg 12%

* 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

  • 36.9
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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