F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Roasted Turkey with Bacon-Cider Gravy
© Anna Williams

Roasted Turkey with Bacon-Cider Gravy

  • SERVINGS: 10
  1. One 11-pound turkey
  2. 2 medium onions, quartered
  3. 2 Granny Smith apples—peeled, quartered and cored
  4. 2 large sage sprigs
  5. 2 large thyme sprigs
  6. 2 large rosemary sprigs
  7. 2 small oregano sprigs
  8. Salt and freshly ground pepper
  9. 8 garlic cloves
  10. 1/2 pound sliced meaty bacon
  11. 1 1/4 cups apple cider
  12. 2 cups turkey stock
  13. 1 1/2 tablespoons all-purpose flour
  14. 1 teaspoon cider vinegar
  15. Fresh herb sprigs, for garnish
  1. Preheat the oven to 425°. 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.
  2. 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°; baste occasionally. Transfer the turkey to a platter, cover loosely with foil and let rest for at least 30 minutes.
  3. 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.
  4. 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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.