Bacon-wrapped Turkey With Pear Cider GravyFrom caramia 9 years ago
- For the turkey: shopping list
- 1 (18- to 20-pound) fresh turkey shopping list
- 3 tablespoons vegetable oil shopping list
- 2 medium white onions, peeled and halved shopping list
- 3 medium celery stalks, halved crosswise shopping list
- 10 medium cloves garlic, peeled shopping list
- 6 medium ripe pears, such as Anjou or Bosc shopping list
- 1 pound thinly sliced smoked bacon shopping list
- For the gravy: shopping list
- 6 tablespoons unsalted butter (3/4 stick) shopping list
- 6 tablespoons all-purpose flour shopping list
- 3 cups low-sodium chicken broth, at room temperature shopping list
- 8 large fresh sage leaves shopping list
- 5 sprigs fresh thyme shopping list
- 1 medium dried bay leaf shopping list
- 1 1/2 cups hard pear cider shopping list
How to make it
- For the turkey: Heat oven to 400°F. Remove turkey from the refrigerator and let come to room temperature for 30 minutes.
- Remove giblets and neck; reserve neck. Rinse out turkey’s cavity and thoroughly pat dry with paper towels. Trim most of excess fat and skin from neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.
- Rub turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.
- Place turkey in a large roasting pan. Arrange neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste bird with pan drippings.
- About 45 minutes before turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut pears in half and remove cores and stems. Brush each half with remaining vegetable oil and season well with salt and freshly ground black pepper. Remove turkey from the oven and overlap bacon strips across breast and around legs. If desired, secure bacon strips about 1 inch from edges with toothpicks. Arrange pear halves in the roasting pan and return turkey to the oven.
- Roast turkey until the internal temperature of the inner thigh reaches 155°F. Remove from the oven and let rest uncovered while you prepare the gravy, or at least 30 minutes before carving. Remove pears to a serving platter, reserve onions, and discard any remaining solids in the roasting pan.
- For the gravy:
- Place 4 pear halves and 1 onion half in a food processor and purée until smooth, about 2 minutes. Reserve.
- Make a roux by melting butter in a large saucepan over medium heat. Once butter is completely melted, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in chicken broth until smooth, add herbs and pear purée, and bring to a simmer.
- Pour off as much grease as you can from the roasting pan without sacrificing any juices and set the pan over two burners over medium heat. When pan juices begin to sizzle, slowly pour in pear cider and cook, scraping up any browned bits with a flat spatula. Add cider mixture to gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper; strain gravy through a fine mesh strainer. Carve turkey and serve with gravy.
The Cookcaramia US.
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