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Bacon Bird with Turkey Neck Gravy

By • November 8, 2012 • 1 Comment

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Bacon Bird with Turkey Neck Gravy by aargersi

WHO: aargersi is a Food52er who you may remember from our Leftover Thanksgiving Turkey contest!
WHAT: A subtly smoky bird that is swathed in sage and bacon before being served with a turkey neck gravy.
HOW: Wrap the turkey up in bacon, then the oven does the work for you. And the gravy is a simple roux-and-turkey-drippings affair.
WHY WE LOVE IT: With bacon and a bevvy of herbs -- not to mention the onions and apples inside the bird -- this turkey is anything but one-dimensional in flavor.

Bacon Bird with Turkey Neck Gravy

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Bacon and sage for the outside of the bird, Granny Smith apple, onion, and marjoram for inside, wine for under it, and brandy, milk, butter, and flour for the gravy.

Bacon Bird with Turkey Neck Gravy

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For this part, it's best to get a helping hand.

Bacon Bird with Turkey Neck Gravy

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A flash of turkey joy as Kristen finds the neck! This is a key part of the delcious gravy you'll be making.

Bacon Bird with Turkey Neck Gravy

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Apples get safely tucked away in the cavity -- they're unseen, but they do a whole lot of flavoring work!

Bacon Bird with Turkey Neck Gravy

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In go the onions.

Bacon Bird with Turkey Neck Gravy

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It's not a Thanksgiving bird without some herbs. They're next.

Bacon Bird with Turkey Neck Gravy

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Ready and waiting -- or is it? The best part is yet to come.

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A little extra seasoning security is never a bad thing.

Bacon Bird with Turkey Neck Gravy

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Here's the climax: bacon will lend it's moistening abilities to your turkey, and your turkey will take them. All of them.

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Your kitchen will smell heavenly as the bacon slowly, steadily crisps.

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The neck meat is gravy-bound. So is the finished bacon, if you're into that sort of thing.

Bacon Bird with Turkey Neck Gravy

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Ready, set, roux: melt a generous amount of butter and whisk in the flour until smooth and just golden.

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Fresh sage complements the leaves both on and in the turkey.

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Just half a cup of milk gives this gravy an extra-creamy texture.

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Use turkey stock if you've planned ahead, but chicken is just fine, too.

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This is Thanksgiving, so we're going all out -- a nip of brandy for its  sweetness!

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Finally, the drippings from the bacon bird bring everything together -- all that whisking is about to pay off.

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Just a quick stir to add in the chopped turkey neck...

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Whether you love white or dark meat, don't forget to pass the gravy.

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Comments (1)

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Nlp_8843

almost 2 years ago aquarius

Even though I have a brand new igniter in my gas oven, this turkey wrapped in bacon took way longer to cook than suggested in the recipe! I used a 10.5 pound bird which should have taken no longer than 4 hours (the turkey in the recipe was 14 lbs.) Luckily I had made Giadia's fabulous chibatta dressing and the brandy/sage flavored gravy was very good. Just miffed that this was probably my only turkey failure in 40 years.