Crispy Bacon Basted Turkey Food

MAPLE-ROASTED TURKEY WITH SAGE BUTTER

Steps:

• Preheat the oven to 350 degrees F and remove the top rack of the oven.
• Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
• In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.

ROAST HERITAGE TURKEY WITH BACON-HERB AND CIDER GRAVY

Steps:

• For bacon, dijon, and herb butter:
• Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm. DO AHEAD: Can be made 3 days ahead. Keep chilled.
• For cider gravy base:
• Preheat oven to 425°F. Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven; roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours. Drain, reserving fat from pot. Reserve 1/4 cup fat for gravy; return 1 tablespoon fat to pot. Return turkey parts to pot; stir in celery, onions, thyme sprigs, and peppercorns. Return pot to oven; roast uncovered 10 minutes. Add apple cider and vinegar; roast 10 minutes longer. Reduce oven temperature to 375°F. Add 8 cups stock and sage to pot; cook in oven uncovered 1 1/2 hours. Strain gravy base through fine strainer; discard solids in strainer (there will be about 5 cups gravy base). DO AHEAD: Can be made 2 days ahead. Cover and chill.
• For turkey:
• Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover (there will be a generous amount of butter mixture). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet. Cover with plastic wrap or foil; chill at least 1 day. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Set rack at lowest position in oven; preheat to 350°F. Mix onions, celery, fennel, carrots, apples, oil, and bay leaves in large roasting pan. Sprinkle generously with salt and pepper. Place turkey atop vegetable mixture. Tuck wings under; tie legs together loosely to hold shape. Place turkey in oven; roast until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting with pan drippings every 30 minutes and tenting loosely with foil if browning too quickly, about 4 hours total. Transfer turkey to platter (internal temperature of turkey will increase 5 to 10 degrees).
• Pour vegetable mixture and pan drippings into large strainer set over large bowl; press on solids to extract liquid. Discard solids in strainer. Spoon off fat from pan drippings; discard (there will be a large amount of fat in pan drippings). Reserve degreased pan drippings for gravy (about 1 cup). Remove fat from surface of gravy base; reserve 1/4 cup fat. Rewarm cider gravy base.
• Melt reserved 1/4 cup fat in large saucepan over medium heat. Add flour; stir 3 minutes. Gradually add warm cider gravy base and degreased pan drippings. Simmer until smooth, thickened, and reduced to 51/2 cups, whisking frequently, about 5 minutes. Season gravy with salt and pepper.
• Serve turkey with gravy.

BACON-MUSHROOM TURKEY BURGER

Steps:

• Mince bread in a food processor and transfer crumbs to a bowl. Add turkey, mushrooms, egg, green onions, bacon, hot sauce, garlic, salt, and pepper. Mix well and divide into 4 portions. Form each portion into a patty.
• Preheat a grill for medium heat and lightly oil the grate. Cook patties until no longer pink in the center, 12 to 14 minutes.