Name: Roast Heritage Turkey with Cider Gravy
Yield: 10 Servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 8 ounces applewood-smoked bacon slices, coarsely chopped; 1/3 cup Dijon mustard; 1/4 cup chopped fresh thyme; 1/4 cup chopped fresh sage; 1/4 cup fresh lemon juice; 1 tablespoon coarse sea salt or coarse kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon finely grated lemon peel; Neck reserved from 18- to 19-pound heritage turkey; 1/4 cup fat reserved from turkey cavities; 1 whole turkey leg (thigh and drumstick); 2 1/2 cups coarsely chopped celery; 2 cups coarsely chopped onions; 6 large fresh thyme sprigs; 1/4 teaspoon black peppercorns; 1/2 cup apple cider; 2 tablespoons apple cider vinegar; 8 cups chicken stock or low-salt chicken broth; 4 whole sage leaves; 1 18- to 19-pound heritage turkey, neck and 1/4 cup fat from cavities reserved for cider gravy base; 2 teaspoons coarse sea salt or coarse kosher salt; 2 teaspoons freshly ground black pepper, divided; 2 cups coarsely chopped onions; 2 cups coarsely chopped celery; 2 cups coarsely chopped fresh fennel bulbs; 2 cups coarsely chopped peeled carrots; 2 cups coarsely chopped unpeeled apples; 1/2 cup olive oil; 3 bay leaves

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