Roasted Turkey with Bacon-Cider Gravy Recipe
One 11 - 12 lbs. turkey
2 medium onions, quartered
2 Granny Smith apples - peeled, quartered and cored
2 large sage sprigs
2 large thyme sprigs
2 large rosemary sprigs
2 small oregano sprigs
Salt and freshly ground pepper
8 garlic cloves
1/2 lb. sliced meaty bacon
1 1/4 C. apple cider
2 C. turkey stock
1 1/2 T. all-purpose flour
1 t. cider vinegar
Fresh herb sprigs, for garnish
Preheat the oven to 425� F. Cut along both sides of the wishbone and remove it.
Tuck 1 wedge of onion and 1 wedge of apple in the neck cavity along with 1 sprig
each of sage, thyme, rosemary and oregano. Fold the skin under the turkey.
Season the main cavity with salt and pepper and stuff it with 3 onion and 3
apple wedges, 2 garlic cloves and the remaining herb sprigs. Tie the legs
together.
Set the turkey in a large roasting pan and season with pepper. Arrange the bacon
strips over the breast and legs and roast for 1 hour. Remove the bacon and spoon
off some of the fat from the roasting pan. Add the remaining onion and apple
wedges and garlic cloves to the pan and turn to coat with fat. Roast the turkey
for 45 minutes longer or until an instant-read thermometer inserted in the
thickest part of the thigh registers 160� F.; baste occasionally. Transfer the
turkey to a platter, cover loosely with foil and let rest for at least 30
minutes.
Transfer the onion, apple and garlic in the roasting pan to a food processor and
puree. Set the pan over 2 burners on moderately high heat; when the juices begin
to sizzle, stir in 1 cup of the apple cider and cook, scraping up the browned
bits, until reduced by half, about 5 minutes. Strain the pan juices into a
medium saucepan. Add the turkey stock and boil until reduced to 2 cups. Skim off
the fat.
In a bowl, stir the flour into the remaining 1/4 cup of cider, then whisk the
paste into the gravy. Bring to a boil; simmer until slightly thickened, about 5
minutes. Stir in the apple and onion puree and the vinegar and season with salt
and pepper. Garnish the turkey with herb sprigs and serve with the gravy.
Servings: 10
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