Apple-Bacon Roast Turkey
Makes 8 servings.
In many Southern homes, they do not
stuff their turkey with stuffing.
Preheat oven to
& Dressing Recipes.
In a large pot at
moderate heat, remove the neck, heart, and gizzard from the turkey and place
in pot. Add the water and 2
celery stocks. Bring water to a
boil. Reduce heat to
moderate-low and simmer 1-hour.
the ingredients into a large measuring cup.
Return the stock to the pot. Simmer
until you reduce stock to 4-cups or 30-minutes.
Rinse turkey, both
inside and out. Pat the turkey dry. Place
the turkey into a large roasting pan.
the main cavity, place the onion, apple, and remaining 2 stalks celery.
Rub the outside of the turkey with the bacon drippings.
Sprinkle with 1/2 - teaspoon salt and 1/4 - teaspoon pepper.
Cover the turkey with heavy-duty aluminum foil.
Pour turkey stock into the roasting pan.
Place turkey in
oven, roast 1-1/2 hours, and remove foil.
Baste turkey with pan juices. Insert
the meat thermometer into thickest part of thigh.
You want it to read 180º F., basting every 20 minutes with pan
juices for another 1-1/4-hour. Remove
turkey from pan and place on platter. Let
turkey stand for 20 minutes.
Into a large
glass-measuring cup, pour juices. Spoon
off all the fat. If necessary,
add enough chicken broth to pan juices to measure 2-1/2 cups.
Into a saucepan at moderate-high heat, add butter and melt. Whisk in flour and whisk for 2-minutes or until butter-flour
begins to color.
in pan juices.
You can use any
juices from platter holding turkey. Boil
the gravy, for 8-minutes or until it thickens.
Season the turkey with the remaining salt and pepper.
Carve the turkey and serve.