Bacon Roasted Turkey With Daniel Recipe - turkey

Method

• Remove liver and gizzard from turkey and finely chop; set aside.
• Using a boning knife, remove the legs and thighs in one piece from each side of the turkey.
• Cut the meat away from the thigh bone.
• Holding the thigh bone, use your other hand to carefully cut the meat from around the leg-thigh joint without cutting through the skin.
• Use the blade of the knife to scrape away the meat from the leg bone up to 2 inches from the tip end.
• Using a cleaver, break the leg bone, leaving the tip end intact.
• Remove the leg and thigh bone in one piece.
• Chill till ready to stuff.
• Remove the breast meat, with the skin intact, from each side of the turkey; set aside.
• Using the cleaver, chop all of the bones into 3-inch pcs and set aside.
• For the breasts: Lay 15 slices of bacon horizontally and overlapping slightly, on a clean work surface.
• Repeat with remaining 15 slices of bacon (the bacon should be equal in length to the breasts).
• Sprinkle the bacon with sage, rosemary, orange zest, sea salt and the peppercorns.
• Center each breast, skin-side down, vertically on the bacon.
• Wrap the slices around each breast very tightly to enclose.
• Using kitchen twine, truss each breast to secure the bacon to the breast.
• Refrigeratefor at least 1 hour and up to overnight.
• For the legs: In a large saute/fry pan over medium heat, heat butter.
• Add in onion, apples, chestnuts, garlic, orange zest, rosemary, sage, cinnamon, allspice, nutmeg, and coriander.
• Cook for 5 min.
• Add in the reserved minced liver and gizzard.
• Season with salt and pepper, and cook for 5 min more.
• Meanwhile, combine in a large bowl the bread, raisins, and almonds.
• Add in the cooked vegetable mix.
• Gently stir in Large eggs.
• Add in chicken stock, slowly, till the stuffing is moist but not wet.
• If necessary, add in more chicken stock to moisten.
• Sprinkle with parsley; stir to combine.
• Firmly press about 1 1/2 c. of the stuffing into the center of each leg.
• Wrap the meat tightly around the stuffing to enclose.
• Truss with kitchen twine to enclose.
• Refrigeratefor at least 1 hour and up to overnight.
• Transfer any extra stuffing to a buttered baking dish, and bake, covered, for 30 min and uncovered for 15 min more in 400 degree oven.
• Roasting the breasts and legs: Preheat the oven to 400 degrees with the racks in the lower third and upper third of the oven.
• Combine 2 Tbsp.
• vegetable oil and reserved turkey bones in a large roasting pan.
• Transfer to the bottom rack in the oven and roast till well-browned, about 45 min.
• In a large saute/fry pan, heat remaining 2 Tbsp.
• vegetable oil and the butter over medium-high heat.
• Add in the chilled turkey breasts, and cook till golden all over.
• Remove and set aside.
• Repeat with the chilled legs; reserving any accumulated fat in the saute/fry pan.
• Remove the roasted turkey bones from the oven, and set wing pcs aside.
• Add in wine to the roasting pan; stirring to loosen bones from the bottom of the pan.
• Add in shallots, celery, carrots, herbs, and zest to the roasting pan, stirring to combine.
• Place the browned breasts and legs on top of the roasted bones.
• Return to the oven, and roast for 45 min, basting every 15 min, with the pan juices.
• Remove the breasts; set aside and keep hot.
• Continue to roast the legs, basting and turning, till the legs are cooked through, 1 to 1 1/2 hrs more.
• When done, remove the legs; set aside and keep hot.
• Strain the pan juices through a fine sieve, skimming off any excess fat, and keep hot.
• Meanwhile, prepare roasted vegetables.
• In a large heavy-bottomed roasting pan over medium-high heat, heat butter with extra virgin olive oil.
• Add in the reserved wing pcs, squash, endive, onions, celeriac, mushrooms, and herbs.
• Drizzle with 2 Tbsp.
• of the reserved fat, and season with salt and pepper.
• Cook, stirring occasionally, till the vegetables are lightly browned.
• Drizzle with honey.
• Transfer to the top rack in the oven, and roast till the squash and the endive are fork-tender, about 1 hour.
• Remove the twine from the breasts and legs.
• Slice crosswise into 3/4-inch slices.
• Arrange the slices on the platter with the roasted vegetables.
• Drizzle with the strained pan juices.
• Serve remaining juices on the side.
• This recipe yields 10 to 12 servings.