Roast Turkey With Bacon, Tarragon and Applejack Gravy

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READY IN: 6hrs 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE TURKEY:
  • Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt.
  • Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.).
  • Set rack at lowest position in oven and preheat to 375°F
  • Place small rack in center of large roasting pan.
  • Melt 1/4 cup butter in heavy large skillet over medium-high heat.
  • Add mushrooms, onion and carrot; sauté until dark brown, about 12 minutes.
  • Sprinkle vegetables and turkey neck pieces around rack in pan.
  • Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts.
  • Rinse turkey inside and out; pat dry with paper towels.
  • Place turkey on rack in pan.
  • Starting at neck end, slide hand between skin and breast meat to loosen skin.
  • Brush 3 tablespoons tarragon butter over breast meat under skin.
  • If stuffing turkey, spoon stuffing loosely into main cavity.
  • Brush remaining tarragon butter over outside of turkey.
  • Sprinkle turkey with salt and pepper.
  • Tuck wing tips under turkey; tie legs together to hold shape.
  • Roast turkey 45 minutes.
  • Reduce oven temperature to 350°F; add 1 cup broth to pan.
  • Cover turkey loosely with foil.
  • Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
  • Transfer turkey to platter.
  • Tent with foil; let stand 1/2 hour.
  • Reserve pan juices.
  • MAKE GRAVY:
  • Mix 1/2 cup glaze and flour in small bowl to blend.
  • Strain pan juices into large measuring cup, pressing on solids; spoon off fat.
  • Add enough broth to measure 6 cups.
  • Sauté bacon in heavy large saucepan over medium heat until crisp.
  • Pour off fat.
  • Add broth mixture to saucepan and bring to boil.
  • Whisk in glaze-flour mixture and tarragon, then applejack.
  • Simmer until thickened to sauce, about 5 minutes.
  • Season with salt and pepper.
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