Best Roast Heritage Turkey And Gravy Recipes

ROAST HERITAGE TURKEY WITH BACON-HERB AND CIDER GRAVY

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.

ROAST HERITAGE TURKEY AND GRAVY

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.

ROAST HERITAGE TURKEY AND GRAVY RECIPE

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.