Roast Heritage Turkey With Bacon Herb And Cider Gravy Recipes

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ROAST HERITAGE TURKEY WITH BACON-HERB AND CIDER GRAVY



Roast Heritage Turkey with Bacon-Herb and Cider Gravy image

Provided by Nancy Oakes

Categories     Herb     Mustard     Poultry     turkey     Marinate     Roast     Christmas     Thanksgiving     High Fiber     Dinner     Vinegar     Apple     Bacon     Fennel     Fall     Family Reunion     Christmas Eve     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 35

Bacon, dijon, and herb butter:
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

Steps:

  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • Serve turkey with gravy.

HERB ROASTED TURKEY WITH PAN GRAVY



Herb Roasted Turkey with Pan Gravy image

Provided by Food Network

Categories     side-dish

Time 3h25m

Yield 12 Servings

Number Of Ingredients 8

1 carton (26 ounces) Swanson® Chicken Stock (Regular orUnsalted) (about 3¼ cups)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
¼ cup all-purpose flour
1 turkey (12 to 14 pounds)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • 1.Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
  • 2.Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the oil. Season with the salt and black pepper. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
  • 3.Stir the stock, lemon juice, basil, thyme and 1/8 teaspoon additional black pepper in a large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour the remaining stock mixture over the turkey.
  • 4.Roast at 325°F. for 3 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 2 1/2 hours of the roasting time.
  • 5.Remove the turkey from the pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.
  • 6.Stir the reserved stock mixture and the flour in a medium bowl until the mixture is smooth. Add the flour mixture to the pan. Cook and stir over medium heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Season, if desired. Serve the gravy with the turkey.

ROAST TURKEY WITH HERB GRAVY



Roast Turkey with Herb Gravy image

Provided by Nancy Fuller

Categories     main-dish

Time P1DT5h45m

Yield 6 to 8 servings

Number Of Ingredients 11

One 12 to 15 pound turkey (giblets and neck removed)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 stick butter, for rubbing the bird
2 carrots, cut into chunks
2 ribs celery, cut into chunks
1 onion, cut into chunks
1 bunch fresh thyme plus 3 tablespoons chopped
2 cups chicken stock
3 tablespoons flour
1/2 cup chopped fresh sage

Steps:

  • The day before cooking, sprinkle the turkey very generously inside and out with salt and pepper. Cover and refrigerate.
  • Remove turkey from refrigerator at least 1 hour prior to cooking to allow it to come to room temperature.
  • Preheat the oven to 350 degrees F.
  • Rub the skin of the bird with butter. Stuff the carrot, celery, onion and thyme bunch inside the cavity. Arrange the turkey on a roasting rack set into a roasting pan. Add the chicken stock to the pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 4 hours.
  • Remove the turkey to a cutting board, tent lightly with foil, and let rest for 20 minutes before carving.
  • Meanwhile, set the roasting pan over medium-heat high, add the flour and bring to a boil. Cook for 10 minutes, then stir in the sage and 3 tablespoons thyme. Taste and adjust the seasoning. Transfer to a gravy boat to serve with the turkey.

ROAST HERITAGE TURKEY AND GRAVY



Roast Heritage Turkey and Gravy image

Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture and depth to his country-style gravy. "The eggs and giblets make it a little more rustic and a little more interesting," he said. "It's the gravy that saves that dry turkey."

Provided by Kim Severson

Categories     dinner, roasts, main course

Time 4h

Yield 10 to 16 servings

Number Of Ingredients 17

1 16- to 20-pound heritage-breed turkey
1 quart apple cider
1 cup kosher salt
2 lemons, quartered
5 bay leaves
1 medium apple, quartered but not peeled
1 medium yellow onion, peeled and quartered
6 garlic cloves
1 bunch thyme
8 tablespoons/1 stick unsalted butter, softened
6 sprigs rosemary
1 tablespoon salt
1 tablespoon pepper
1 cup red wine
3 cups turkey or chicken stock, plus more if needed
4 tablespoons cornstarch
1 hard-boiled egg, chopped (optional)

Steps:

  • A day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs.
  • When you are ready to roast, heat oven to 350 degrees. Rinse turkey and pat dry. Stuff apple, onion, garlic and most of the thyme into turkey. Lift skin at neck and gently use your hand to separate skin from breast meat. Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs. Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper.
  • Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan. Fold the two together to create a single sheet to tent the bird.
  • Transfer to oven and roast. Roasting time will be 3 to 3 1/2 hours for an 18-pound bird. Add 10 minutes per pound for larger birds. Subtract 10 minutes per pound for smaller birds. Midway through cooking time, remove giblets and neck and add wine and 1 cup water. Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh. It is done when thigh registers 160 degrees. Remove bird from oven and transfer to a serving platter.
  • Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock. Scrape all the browned turkey bits from bottom of pan. Skim 2/3 of the fat from top of drippings and discard. Bring drippings to a boil; reduce to a simmer. You may wish to strain at this point to remove stray bits, but they add character to the finished gravy.
  • Finely chop giblets and neck meat. Dissolve cornstarch in 1/2 cup stock. Add slurry to drippings, stirring constantly, until thickened. If gravy seems too thick, whisk in a bit more stock. Add chopped egg and giblets and neck meat. Taste and season with salt and pepper.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 28 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 10 grams, Sodium 1257 milligrams, Sugar 10 grams, TransFat 0 grams

ROASTED HERITAGE TURKEY



Roasted Heritage Turkey image

A layer of butter under the skin results in a crisp exterior and moist breast meat. Allow two hours to bring the turkey to room temperature before roasting. Serve the bird alongside our Calvados Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 6h

Yield Serves 8 to 10

Number Of Ingredients 10

1 whole fresh or thawed frozen heritage turkey (about 18 pounds), such as Bourbon Red, neck and giblets reserved
4 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
12 thyme sprigs
6 sage sprigs
3 dried bay leaves
2 tart apples, such as Northern Spy or Granny Smith, sliced 1/2 inch thick (cores reserved)
1 onion, quartered
2 celery stalks, cut into 1-inch pieces
2 cups water, plus more if needed

Steps:

  • Rinse turkey inside and out; pat dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast side up. Bring to room temperature, 1 1/2 to 2 hours.
  • Preheat oven to 475 degrees, with rack in lowest position. Tuck wings under turkey. Gently separate skin from breast, and rub butter under the skin on each side. Season outside of turkey generously with salt and pepper. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan.
  • Roast turkey for 20 minutes. Reduce oven temperature to 400 degrees. Baste with pan juices, and tent with foil. Roast, rotating pan, adding more water if pan is dry, and basting halfway through, until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 2 1/2 hours more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy.

HERB-ROASTED HERITAGE TURKEY



Herb-Roasted Heritage Turkey image

Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h

Number Of Ingredients 11

1 stick unsalted butter, room temperature
2 teaspoons finely grated orange zest, plus 1/4 cup juice and 4 large strips zest (from 2 oranges)
2 teaspoons finely grated lemon zest
1/3 cup minced fresh sage and 4 whole sprigs, plus more sprigs for serving
2 tablespoons minced fresh thyme and 4 whole sprigs, plus more sprigs for serving
Coarse salt and freshly ground pepper
1 heritage-breed turkey, 15 to 18 pounds, room temperature
Squash, Chestnut, and Brioche Stuffing
2 cups dry white wine, such as Sauvignon Blanc
Easy Turkey Stock
1 tablespoon instant flour, such as Wondra

Steps:

  • Turkey:Preheat oven to 425 degrees, with rack on bottom. Mash together butter, grated zests, minced sage and thyme, 1 tablespoon salt, and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside with salt.
  • Fill cavity and neck end lightly with stuffing. Transfer remaining stuffing to a 1-quart baking dish; cover with parchment-lined foil. Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack. Bring wine, orange juice, orange-zest strips, whole sage and thyme sprigs, and 2 1/2 cups water to a boil. Dampen a piece of cheesecloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.
  • Roast turkey 30 minutes; baste with pan juices. Reduce temperature to 350 degrees and roast 30 minutes more. Remove cheesecloth; baste. Continue roasting, basting bird and rotating pan every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 150 degrees to 155 degrees (for a conventional turkey, 165 degrees), about 1 hour, 30 minutes more, adding water to pan as needed to prevent scorching (if bird is browning too quickly, tent with foil). Transfer turkey to a platter; let stand 45 minutes. Reserve pan with drippings for gravy.
  • Meanwhile, bake remaining stuffing 25 minutes. Uncover; bake until heated through and crunchy on top, about 20 minutes more. Carve turkey and serve, topped with more sage and thyme sprigs.
  • Gravy:While turkey is resting, pour pan drippings into a fat separator; let stand until fat rises to surface. (Or use a large glass measuring cup and skim fat from top with a spoon.)
  • Bring 1 1/2 cups stock to a boil in roasting pan over two burners, scraping up browned bits from bottom of pan with a wooden spoon. Whisk together remaining 1 cup stock and flour; stir into pan. Boil until thickened and reduced, about 5 minutes.
  • Stir in defatted pan juices; cook until heated through. Season with salt and pepper. Serve hot, in a gravy boat.

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