Roast Turkey With Cider and Bacon Turkey Gravy
A rich-flavored turkey gravy is prepared with roasted onions, lemons, hard apple cider, bacon, turkey drippings, and an optional walnut garnish.
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Instructions
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Preheat oven to 425°F.
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Remove giblets from turkey. Season cavity with salt and pepper, then stuff with onions, lemon, garlic, and bay leaves.
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Place turkey breast-side up in a large roasting pan, season with salt and pepper, and drizzle with olive oil.
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Roast for 10-15 minutes. Remove, baste with pan juices, and lay bacon strips over the breast, then baste again.
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Reduce oven temperature to 350°F and roast for about 2.5 hours (or 15-20 minutes per pound), basting occasionally.
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When done, remove turkey, loosely cover, and let rest on a cutting board to collect juices.
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While turkey rests, drain excess fat from the roasting pan and place it on the stovetop over medium heat.
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Remove bacon from turkey and the cooked onion and lemon from the cavity; coarsely chop all, and add to the pan.
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Add 2 rosemary sprigs and sauté for 2 minutes, then add tomatoes and cook 2 minutes more.
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Add turkey wings, tail, and any trimmings to the pan; sauté until lightly browned.
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Pour in hard apple cider and bring to a boil.
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As cider reduces, add collected turkey resting juices, boil, and reduce by half for about 10 minutes.
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Mash the solids (onions, tomatoes, bacon, turkey pieces) in the pan with a potato masher.
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Pour in chicken broth, bring to a boil, and reduce by half again for another 10 minutes.
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Strain the gravy through a sieve, pressing on solids. Simmer gravy and add the remaining rosemary sprig.
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For a thicker gravy, whisk a butter-flour paste into the simmering gravy until desired consistency is reached.
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If desired, sprinkle crushed walnuts into a gravy boat, then pour in the hot gravy and serve with turkey.