She Strengthens

The Ultimate Thanksgiving Turkey Recipe

Moist and Flavorful Turkey, Guaranteed

When it comes to the star of the Thanksgiving table, it’s all about achieving that perfect balance of juicy meat and rich flavor. One clever trick to ensure a mouthwatering turkey is to wrap the breast with crispy bacon, which infuses the meat with a savory, porky flavor. To take it to the next level, pair the turkey with sweet and tangy pears, perfectly complemented by a full-bodied pear cider gravy.

Fresh vs. Frozen Turkey: What’s the Difference?

For the best results, opt for a fresh, never-frozen turkey. This will yield a juicier and more flavorful bird. However, if you do need to use a frozen turkey, make sure it’s completely thawed before roasting. This will take around 3-4 days in the refrigerator.

Pear Cider Gravy: The Perfect Companion

When selecting a pear cider for your gravy, choose one with restrained sweetness, such as Crispin or Wyder’s. This will provide a beautifully balanced flavor profile that complements the turkey perfectly.

Turkey and Gravy Recipe

* Servings: 8-10 *

Difficulty: Medium

Total Time: 4 hrs 15 mins

Active Time: 50 mins

Ingredients:

For the Turkey:

• 1 (18-20 pound) fresh turkey
• 3 tablespoons vegetable oil
• 2 medium white onions, peeled and halved
• 3 medium celery stalks, halved crosswise
• 10 medium garlic cloves, peeled
• 6 medium ripe pears, such as Anjou or Bosc
• 1 pound thinly sliced smoked bacon

For the Gravy:

• 6 tablespoons unsalted butter (3/4 stick)
• 6 tablespoons all-purpose flour
• 3 cups low-sodium chicken broth, at room temperature
• 8 fresh sage leaves
• 5 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 cups hard (i.e., alcoholic) pear cider

Roasting the Turkey

1. Preheat your oven to 400°F.
2. Remove the turkey from the refrigerator and let it come to room temperature for 30 minutes.
3. Remove the giblets and neck, reserving the neck.
4. Rinse out the turkey’s cavity and pat it dry with paper towels.
5. Trim excess fat and skin from the neck and cavity, making 3-inch slits through the skin where the legs meet the breast.

Adding the Bacon and Pears

1. About 45 minutes before the turkey is finished, cut the pears in half and remove the cores and stems.
2. Brush each half with the remaining 1 tablespoon vegetable oil and season with salt and pepper.
3. Remove the turkey from the oven and overlap bacon strips across the breast and around the legs.
4. Arrange the pear halves in the roasting pan and return the turkey to the oven.

Making the Gravy

1. Place 4 reserved pear halves and 1 reserved onion half in a food processor and purée until smooth.
2. Make a roux by melting the butter in a large saucepan over medium heat.
3. Whisk in the flour until well combined, then cook until the flour loses its raw flavor.
4. Whisk in the chicken broth, adding the herbs and reserved pear purée.
5. Pour off as much grease as possible from the roasting pan, then add the pear cider and cook, scraping up any browned bits.
6. Add the cider mixture to the gravy and simmer until thickened slightly.
7. Season with salt and pepper, then strain through a fine mesh strainer.

Serving

Carve the turkey and serve with the delicious pear cider gravy. Enjoy!