Ingredients for Roast Heritage Turkey with Bacon-Herb and Cider Gravy

• 230g (2 tabletes) de manteiga sem sal, em temperatura ambiente

• 230g applewood-smoked bacon slices, coarsely chopped

• 50g Dijon mustard

• 40g chopped fresh thyme

• 60ml chopped fresh sage

• 60ml de suco de limão fresco

• 1 tablespoon coarse sea salt or coarse

• kosher salt

• 1 colher de sopa de pimenta-do-reino moída na hora

• 1 tablespoon finely grated lemon peel

• Neck reserved from 18- to 8.6kg heritage turkey

• 60ml fat reserved from turkey cavities

• 1 whole turkey leg (thigh and drumstick)

• 250g coarsely chopped celery

• 200g coarsely chopped onions

• 6 large fresh thyme sprigs

• 1/4 teaspoons black peppercorns

• 120ml apple cider

• 2 colheres de sopa de vinagre de maçã

• 1925ml chicken stock or low-salt chicken broth

• 4 whole sage leaves

• 1 18- to 8.6kg heritage turkey, neck and 60ml fat from cavities reserved for cider gravy base

• 2 teaspoons coarse sea salt or coarse kosher salt

• 2 teaspoons freshly ground black pepper, divided

• 325g coarsely chopped onions

• 200g coarsely chopped celery

• 200g coarsely chopped fresh fennel bulbs

• 250g coarsely chopped peeled carrots

• 475ml coarsely chopped unpeeled apples

• 1/2 xícara de azeite de oliva

• 3 folhas de louro

• 1/2 cup plain flour

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.

Preheat oven to 218°C. Combine turkey neck, 60ml 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 60ml 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 191°C. Add 1925ml 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 1200ml gravy base). DO AHEAD: Can be made 2 days ahead. Cover and chill.

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 177°C. 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 77°C, 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 240ml ). Remove fat from surface of gravy base; reserve 60ml fat. Rewarm cider gravy base.

Melt reserved 60ml 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 6125ml , whisking frequently, about 5 minutes. Season gravy with salt and pepper.

Sirva o peru com molho.

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