2016 Turkey Recipe



  • 1 block salted butter
  • 1 pack fresh sage
  • 1 pack fresh thyme (reserve stalks)
  • zest of 2 lemons (reserve 1 lemon)
  • 4 cloves garlic puree
  • half bunch parsley
  • dash of extra virgin olive oil
  • salt (won’t need a whole lot)
  • pepper


set butter out to start softening in mixer bowl. chiffonade sage, pluck and chop thyme fine, chop parsley fine, puree garlic through garlic press, zest 2 lemons. mix with paddle mixer until incorporated and taste, add salt and pepper to taste.



  • 1lb thick cut applewood smoked bacon
  • 4 large (6 medium) onions
  • 1 bunch celery
  • 1 bunch carrots (or 1 pound of baby carrots)
  • 3 large heads (half a dozen small) garlic
  • 2 apples
  • 1 lemon left over from butter


Wash/peel all veg. Quarter onions and coarsely chop carrots and celery. mix in a bowl. cut garlic heads in half. Stuff 2 halfs of garlic into the bird. Shovel coarse mirepoix into bird. cap birds ass with the lemon. scatter remaining mire poix and thyme stalks into roasting pan. halve the apples and arrange them as “footers” for the turkey, flesh side up. work herb butter under the turkey’s skin but don’t disconnect skin from flesh everywhere. massage the herb butter around under the skin until you have decent coverage. use remaining herb butter and massage over the top of the skin. apply a little olive oil to buttered skin and sprinkle with a few healthy pinches of salt. Place bird in pan on its apple rests.


Place roasting pan et al. in a preheated 425 oven for 10 minutes. After 10 minutes pull the turkey out and reduce oven temperature to 350. Drape raw applewood smoked bacon laterally across the breasts to preserve moisture and impart flavor. Replace in the oven calculating 15 minutes per pound, minuts the original 10 minutes.

Baste every half hour

45 minutes before time is up check temp in thigh. once thighs are at 160 pull it. Remove using tongs and a grill fork (or something equally long and sturdy) lift the turkey from her bed of veg and move to resting tray (preferably one with high enough walls so that any excess runoff juices do not spill). Remove bacon to cutting board. Cut off the end wing bits and the tail bit no one eats, put them in the roasting pan, and cover loosely in heavy foil.






  • Everything left in roasting pan
  • 3 cans chicken stock, hot
  • 4 tomatoes (6 small ones) topped and quartered
  • 1 bottle hard cider


Pour off the cooking liquid from the roasting pan into a saucepan or other container that can handle the heat. Add quartered tomatoes and crumbled bacon to the roasting pan and put it across 2 burners on your stove. start cooking down the vegetables further. Once you start to get a little color on the vegetables, deglaze the bottom of the pan with some of your hard cider. then add your cooking juices back to the pan. bring to a simmer and let it start to reduce a little. as it comes to the simmer smash up the veg with a potato masher.

After mixture has reduced and starts to thicken pour contents through a mesh sieve into a gravy separator. use the back of a spoon to work as much of the mixture through the sieve as you can. once fat has separated in the gravy separator carefully pour the rest of the solution into your hot chicken stock and keep just under a simmer on the stove until it reduces by half.

Remove from heat and serve.

Leave a Reply