ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY

For cooking convenience, purchase a whole turkey equipped with Volk's Pop-Up^® Timer.
Servings: 12 - 14

Ingredients  

Turkey

	10-ounce	crabapple jelly
2 1/4	sticks	butter
1/3	cup	frozen apple juice concentrate, thawed
4	tablespoons	chopped fresh tarragon
12	ounces	mushrooms, quartered
1		large onion, coarsely chopped
1		large carrot, coarsely chopped
1	22- to 24-pound	whole turkey, neck cut into 4 pieces
10	cups	canned low-salt chicken broth

 

Gravy

1/4	cup	all purpose flour
3	cups	canned low-salt chicken broth
8		bacon slices, cut into 1/2-inch pieces
2	tablespoons	chopped fresh tarragon
1/4	cup	applejack OR other apple brandy

Preparation

Make turkey:

1. Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt.

2. Remove glaze from heat. Glaze can be made 2 days ahead. Cover and chill. Bring to room temperature and re-whisk before using.

3. Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan.

4. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; sauté until dark brown, about 12 minutes.

5. Sprinkle vegetables and turkey neck pieces around rack in pan.

6. Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts.

7. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan.

8. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey.

9. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.

10. Roast turkey 45 minutes.

11. Reduce oven temperature to 350°F; add 1cup broth to pan. Cover turkey loosely with foil, making sure that the Pop-Up Timer is visible.

12. Add 1 cup broth and baste with pan juices every 1/2 hour and brush with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if un-stuffed or 4 3/4 hours longer if stuffed.

13. Turkey is done when buttonhead of Timer pops up.

14. Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.

15. Mix 1/2 cup of glaze and flour in small bowl to blend.

16. Strain pan juices into large measuring cup, pressing on solids; spoon off fat.

17. Add enough broth to measure 6 cups.

18. Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat.

19. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack.

20. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.