Bacon-wrapped Turkey With Pear Cider Gravy Main Dish Recipes


Home  >  Recipes  >  Main Dish Recipes   >  Bacon-wrapped Turkey With Pear Cider Gravy Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   steaks   souffle   lasagna      lassi   kaposzta salata   gluten free   medovnik   dipping sauce   hungarian   guacamole   butter cookies   lemonade   apple cake   urdu   blueberry fungee   Condensed Milk Recipe   biryani   shawarma   donuts   bombay biryani   puff pastry    blueberry funge   beirox   chicken chilli   nuggets   birthday cake   Indian Chicken Curry   Danish Pastry    samoosa   Burfi   dum biryani   cheddar cheese   ampalaya   moosa   1994 3rd Place   lamb stew with rosemary dumplings   gulab jamun   kanum ma kang mung   targine   red wine and rosemary porterhouse   drumsticks   chicken pasta   skillet enchiladas   apple Salsa   white sauce   Cream Cheese Recipe   mustard meatloaf   phirni   apple pinwheels   tuna ring   whelks   lemon lime   cheese balls   pepsi   salsa sauce   Baklava   pinacolada   lemon lime soda   aljotta   frappuccino   chinese rice   vegetable biryani   chocolate cookies   tartar sauce   coca cola   apricot muffins   apple custard   potatos   fajita chicken   crab mousse   turkey wrap   albanian   flounder   plain cake   vanilla cream cake   chicken picata   key lime cake   mister saleem   ground cherry pie   cheese pizza   3B   electric lemonade   BBB   Lunchbox  


Bacon-wrapped Turkey With Pear Cider Gravy

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 cloves garlic, peeled
  • 6 medium ripe pears, such as Anjou or Bosc
  • 1 pound thinly sliced smoked bacon
  • 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 large fresh sage leaves
  • 5 sprigs fresh thyme
  • 1 medium dried bay leaf
  • 1 1/2 cups hard pear cider



  • Method:

  • For the turkey: Heat oven to 400°F. Remove turkey from the refrigerator and let come to room temperature for 30 minutes.
  • Remove giblets and neck; reserve neck. Rinse out turkey’s cavity and thoroughly pat dry with paper towels. Trim most of excess fat and skin from neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.
  • Rub turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.
  • Place turkey in a large roasting pan. Arrange neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste bird with pan drippings.
  • About 45 minutes before turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut pears in half and remove cores and stems. Brush each half with remaining vegetable oil and season well with salt and freshly ground black pepper. Remove turkey from the oven and overlap bacon strips across breast and around legs. If desired, secure bacon strips about 1 inch from edges with toothpicks. Arrange pear halves in the roasting pan and return turkey to the oven.
  • Roast turkey until the internal temperature of the inner thigh reaches 155°F. Remove from the oven and let rest uncovered while you prepare the gravy, or at least 30 minutes before carving. Remove pears to a serving platter, reserve onions, and discard any remaining solids in the roasting pan.
  • For the gravy:
  • Place 4 pear halves and 1 onion half in a food processor and purée until smooth, about 2 minutes. Reserve.
  • Make a roux by melting butter in a large saucepan over medium heat. Once butter is completely melted, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in chicken broth until smooth, add herbs and pear purée, and bring to a simmer.
  • Pour off as much grease as you can from the roasting pan without sacrificing any juices and set the pan over two burners over medium heat. When pan juices begin to sizzle, slowly pour in pear cider and cook, scraping up any browned bits with a flat spatula. Add cider mixture to gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper; strain gravy through a fine mesh strainer. Carve turkey and serve with gravy.





  •  Bacon-wrapped Turkey With Pear Cider Gravy   Bacon-wrapped Chicken With Sour Cream Sauce   Bacon-wrapped Meatloaf   Bacon-wrapped Pork And Apple Patties   Bacon-wrapped Maple Pork Loin 

     

     

    Copyright 2009 - 2019, All rights reserved, PagesPak.com