Roast Turkey With Cider and Bacon Turkey Gravy
This recipe delivers a succulent roast turkey, enhanced with aromatic stuffings. The highlight is a rich and savory gravy, made from turkey drippings, crispy bacon, and hard apple cider, creating a harmonious blend of flavors perfect for a festive meal.
Equipment
- 1 Large roasting pan with rack Essential for even cooking and collecting drippings.
- 1 Large Saucepan For simmering and finishing the gravy.
- 1 Large Skillet To render bacon and start the gravy base.
- 1 Meat Thermometer Crucial for ensuring the turkey is cooked safely to 165°F (74°C).
- 1 Kitchen Twine For trussing the turkey to promote even cooking.
Ingredients
Main
- For the Turkey:
- 1 10-pound turkey
- Salt and pepper
- 2 onions peeled and halved
- 1 lemon halved
- 1 head garlic halved horizontally
- 2 bay leaves
- Drizzle of olive oil
- 8 strips bacon
- For the Gravy:
- 3 sprigs fresh rosemary
- 3 fresh tomatoes chopped
- 1 cup hard apple cider
- 2 cups chicken broth homemade or packaged but not canned
- Optional: 2 tablespoons softened butter mixed with 2 tablespoons all-purpose flour
- Optional: 1/4 cup walnuts crushed
Instructions
- Preheat oven to 375°F (190°C). Pat the turkey dry, season generously with salt and pepper, and truss if desired.
- Stuff the turkey cavity with halved onions, lemon, garlic head, and bay leaves.
- Place turkey on a rack in a roasting pan. Drizzle with olive oil. Arrange bacon strips over the turkey breast, securing with toothpicks if necessary.
- Roast the turkey for 2 to 2 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
- Remove turkey from oven, transfer to a cutting board, tent loosely with foil, and let rest for at least 20-30 minutes before carving. Reserve pan drippings.
- While turkey rests, cook the 8 strips of bacon in a large skillet until crispy. Remove bacon, reserving the fat in the skillet. Crumble bacon for garnish or add to gravy later.
- Pour turkey drippings from the roasting pan into the skillet with bacon fat. Deglaze the pan with hard apple cider, scraping up any browned bits. Add chopped tomatoes and rosemary sprigs.
- Stir in chicken broth. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld and liquid to slightly reduce.
- If thickening, whisk in the softened butter-flour mixture (beurre manié) gradually until desired consistency is reached. Strain gravy for a smooth texture, if preferred.
- Serve the carved turkey with the warm cider and bacon gravy. Optionally, sprinkle with crushed walnuts and crumbled bacon.
Notes
Achieving a perfectly moist turkey begins with proper seasoning and trussing. Ensure the turkey rests adequately after roasting; this allows the juices to redistribute, resulting in a tender bird. For the gravy, deglazing the roasting pan with the hard cider is key to unlocking all those flavorful fond bits. If your gravy needs more depth, consider roasting some turkey wings or neck pieces alongside the main bird for extra drippings. Adjust consistency with a beurre manié for a silken finish, avoiding a floury taste by cooking it out thoroughly.