Bacon Bird With Turkey Neck Gravy

This is one of the finest, most reliable recipes for turkey and turkey neck gravy, characterized by its simplicity and lack of complexity.

PHOTO BY JAMES RANSOM

Ingredients

• 1 (about 14-pound) turkey

• Kosher salt and freshly ground pepper

• 1 Granny Smith apple

• 1 large yellow onion (or 1.5 small ones)

• 8 sage leaves, plus 1 leafy sprig

• 3 sprigs marjoram

• 1 pound thick sliced bacon (you won't use it all, but when is extra bacon ever a bad thing? I use applewood smoked)

• 1 (250-milliliter) bottle dry white wine

• Gravy

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 1.5 teaspoon finely chopped sage

• ¹/₂ cup (or more) milk

• 1 cup (or more) turkey or chicken stock

• 2.5 tablespoons brandy (or sherry for a sweeter gravy)

• Kosher salt and freshly ground pepper

Instructions

Turkey

1. Preheat the oven to 325°F. Extract the neck and giblets from the turkey. I exclusively utilize the neck for gravy; however, feel free to incorporate the giblets as well. Thoroughly rinse the turkey both within and externally. Season the interior well with salt and pepper. Position the turkey on a rack within a roasting pan and secure the wings behind the neck cavity.

   
   

2. Segment the apple into quarters, eliminate the core, and subsequently divide each quarter into further quarters. Remove the onion's outer layer and chop into uniformly sized segments. Insert the sage sprig, marjoram, and several pieces of apple and onion into the bird. Insert a small amount of apple and onion beneath the neck skin. Disperse the remaining apple and onion throughout the pan. Also, include the neck in the pan.

   
   

3. Season the turkey liberally with pepper, followed by salt—exercise moderation as the bacon contributes more saltiness. Distribute the sage leaves evenly across the breast and each leg. Encase the turkey with strips of bacon, trimming as necessary to ensure complete coverage, including the legs and wings. Introduce the wine into the pan. Bake for approximately three hours.

   
   

4. You may now largely unwind—the bacon is being basted for you. Periodically inspect and, if it becomes excessively dry, introduce water to the pan. After the bacon is fully cooked, remove the turkey from the oven and discard the bacon. If any of it adheres, simply let it to remain. It should primarily detach easily. Detach the neck from the pan and place both aside. Prevent the kitchen vultures from encroaching—allowing them to consume the bacon is at your discretion. Apply a thorough basting to the turkey and proceed to bake until an instant-read thermometer placed into the thickest portion of the thigh indicates 165°F. My turkey required little less than 4 hours to cook. Allow to cool slightly.

Sauce

1. Remove the meat from the turkey neck and cut it. Additionally, you may finely chop part of the crisp bacon if desired.

   
   

2. Transfer the drippings from the pan into a separator using a baster.

   
   

3. In a medium saucepan over medium heat, melt the butter and incorporate the flour using a whisk. Cook for 3 to 5 minutes, till slightly browned. Incorporate the sage by whisking. Gradually include the milk—its consistency will become quite thick, but do not be concerned. Incorporate the broth and brandy, and the gravy will regain its fluidity. Commence the careful incorporation of the drippings from the separator, ensuring little inclusion of the unrefined fat—allowing a small amount is acceptable. This is the stage for gradual addition, whisking, and tasting. Determine whether you desire additional salt and pepper, or perhaps an increase in drippings or broth. Achieve the desired thickness according to your preference—this is your gravy, not mine! Incorporate the diced turkey neck (along with giblets and bacon, if applicable) and mix until heated through. That is all! Slice the turkey and present it.