Name: Roast Heritage Turkey with Bacon-Herb and Cider Gravy
Yield: Makes 10 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 8 ounces applewood-smoked bacon slices, coarsely chopped; 1/3 cup Dijon mustard; 1/4 cup chopped fresh thyme; 1/4 cup chopped fresh sage; 1/4 cup fresh lemon juice; 1 tablespoon coarse sea salt or coarse; kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon finely grated lemon peel; Neck reserved from 18- to 19-pound heritage turkey; 1/4 cup fat reserved from turkey cavities; 1 whole turkey leg (thigh and drumstick); 2 1/2 cups coarsely chopped celery; 2 cups coarsely chopped onions; 6 large fresh thyme sprigs; 1/4 teaspoon black peppercorns; 1/2 cup apple cider; 2 tablespoons apple cider vinegar; 8 cups chicken stock or low-salt chicken broth; 4 whole sage leaves; 1 18- to 19-pound heritage turkey, neck and 1/4 cup fat from cavities reserved for cider gravy base; 2 teaspoons coarse sea salt or coarse kosher salt; 2 teaspoons freshly ground black pepper, divided; 2 cups coarsely chopped onions; 2 cups coarsely chopped celery; 2 cups coarsely chopped fresh fennel bulbs; 2 cups coarsely chopped peeled carrots; 2 cups coarsely chopped unpeeled apples; 1/2 cup olive oil

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Roast Heritage Turkey with Bacon-Herb and Cider GravyTim Morris

A bacon-herb butter goes under the skin before roasting, which infuses the turkey with flavor. Be sure to get started at least one day ahead.

What to drink:

In 1962, ten friends who believed European vines could thrive in Washington State founded the Associated Vintners. They began making wines in the garage of one of their members, who became Columbia Winery's first winemaker. Today, the Seattle-area winery produces everything from Merlot to Gewürztraminer. With the turkey, we like Columbia's 2003 Syrah from Red Willow Vineyard ($30). The strawberry and bright fruit flavors plus a spicy white pepper finish mean this wine can stand up to the turkey—and all the trimmings.

Recipe notes

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