bacon-wrapped turkey with pear cider gravy recipe - chow

7/30/2019 Bacon-Wrapped Turkey With Pear Cider Gravy Recipe - CHOW

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/21/12 Bacon-Wrapped Turkey with Pear Cider Gravy Recipe - CHOW

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Bacon-Wrapped Turkey with Pear Cider Gravy

Recipe

ByAida Mollenkamp and Kate Ramos

Difficulty: Medium | Total Time: 4 hrs 15 mins | Active Time: 50 mins | Makes: 8 to 10 servings

Turkey is the centerpiece of the Thanksgiving table, but it can be tricky to get the bird both moist and fully

cooked. Garnishing the breast with bacon bastes the white meat with fat while infusing it with porky flavor.

Pears add a note of fall and match up with pear cider for a sweet, full-flavored gravy.

What to buy: A fresh turkey will end up crispier and tastier. If you go with a frozen turkey, make sure its

completely thawed before roasting (this will take several days in the refrigerator).

Game plan: To get an accurate reading, measure the temperature of the turkey on the inside of the thigh,

and make sure the thermometer is not touching the bone. You can watch the turkey evolve from bagged

bird to glistening roast in ourStart-to-Finish video.

This recipe was featured as part of ourNeoslacker Interactive Thanksgiving menu.

INGREDIENTS

For the turkey:

1 (18- to 20-pound) fresh turkey

3 tablespoons vegetable oil

2 medium white onions, peeled and halved

3 medium celery stalks, halved crosswise

10 medium garlic cloves, peeled

6 medium ripe pears, such as Anjou or Bosc

1 pound thinly sliced smoked bacon
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Bacon-Wrapped Turkey with Pear Cider Gravy Recipe - CHOW


For the gravy:

6 tablespoons unsalted butter (3/4 stick)

6 tablespoons all-purpose flour

3 cups low-sodium chicken broth, at room temperature

8 medium fresh sage leaves

5 sprigs fresh thyme1 medium dried bay leaf

1 1/2 cups hard pear cider such as Ace Perry Cider or Wyders

INSTRUCTIONS

For the turkey:

1. Heat the oven to 400F. Remove the turkey from the refrigerator and let it come to room temperature

for 30 minutes.

2. Remove the giblets and neck; reserve the neck. Rinse out the turkeys cavity and thoroughly pat dry

with paper towels. Trim most of the excess fat and skin from the neck and cavity, and make 3-inch

slits through the skin where the legs meet the breast.

3. Rub the turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and

freshly ground black pepper. Season the cavity with salt and pepper, and place 1 onion half, 1 celery

piece, and 2 garlic cloves inside.

4. Place the turkey in a large roasting pan. Arrange the neck and remaining onions, celery pieces, and

garlic cloves in the pan, and place in the oven. Roast for 30 minutes, then lower the temperature to

350F. Every 45 minutes, baste the bird with the pan drippings.

5. About 45 minutes before the turkey is finished or when the internal temperature of the inner thigh

reaches 145F, cut the pears in half and remove the cores and stems. Brush each half with the

remaining 1 tablespoon vegetable oil and season well with salt and freshly ground black pepper.

Remove the turkey from the oven and overlap bacon strips across the breast and around the legs. Ifdesired, secure the bacon strips about 1 inch from the edges with toothpicks. Arrange the pear halves

in the roasting pan and return the turkey to the oven.

6. Roast until the internal temperature of the inner thigh reaches 155F. Remove the turkey from the oven

and let it rest uncovered while you prepare the gravy, or for at least 30 minutes before carving. Remove

the pears to a serving platter, reserve the onions, and discard any remaining solids in the roasting pan.

For the gravy:

1. Place 4 reserved pear halves and 1 reserved onion half in a food processor and pure until smooth,

about 2 minutes. Reserve.

2. Make a roux by melting the butter in a large saucepan over medium heat. When it foams, add the flourand whisk continuously until well combined. Cook until the flour loses its raw flavor and starts to emit

a toasty aroma, about 2 minutes. Whisk in the chicken broth until smooth, add the herbs and reserved

pear pure, and bring to a simmer.

3. Pour off as much grease as you can from the roasting pan without removing any of the pan juices and

set the pan over two burners over medium heat. When the pan juices begin to sizzle, slowly pour in

the pear cider and cook, scraping up any browned bits with a flat spatula. Add the cider mixture to the

gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and

freshly ground black pepper, then strain through a fine mesh strainer. Carve the turkey and serve with

the gravy.
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/21/12 Bacon-Wrapped Turkey with Pear Cider Gravy Recipe - CHOW


Beverage pairing:DArenberg dArrys Original Shiraz Grenache, South Australia. This Australian Shiraz-

Grenache puts dark-berry fruit first and foremost; it has the gutsiness and smoke for the bacon, while the

rosy Grenache will be a nice match for the turkey.

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bacon-wrapped turkey with pear cider gravy recipe - chow

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