I like to keep it classic and simple with my holiday turkey to ensure a moist and perfectly roasted bird, and keep the flair for the sides. I pair this with a smooth, shallot and sage gravy which I thicken with xanthan gum instead of flour to keep the carb count low and the texture and flavor high!
Roast Turkey with Bacon & Shallot Gravy
- 1 14 – 16 pound turkey preferably brined overnight
- 1 lemon halved
- 1 yellow onion quartered
- 4 sprigs rosemary
- 1 bunch sage leaves
- 2 sticks unsalted butter softened
- 1 cup chicken stock
- Preheat oven to 500 ℉.
- Remove giblets and neck from turkey and rinse the bird with cold water and ensure the cavity is clean.
- Place your turkey on a roasting rack in a roasting pan and pat dry with paper towels.
- Gently add the lemon, 2 onion quarters, rosemary and sage in the turkey’s cavity and truss the cavity with the pins and twine from the trussing kit.
- Using your fingers, gently separate the skin from the breast by inserting your hand between the skin and meat.
- Cut one stick of butter into 1 tablespoon sections and place them between the skin on the breast, distributing evenly.
- Rub the remaining butter all over the outside of the turkey, making sure to get the wings and underside.
- Cover the bird with the cheesecloth and pour the chicken stock over the cheesecloth covered turkey.
- Roast turkey for 30 minutes at 500℉, then reduce heat to 350℉ until a thermometer inserted in the thigh registers 160℉. Baste using the pan dripping 2 – 3 times during roasting.
- Remove the bird from oven and let rest 15 – 20 minutes before carving.
Bacon & Shallot Gravy
- 2 tablespoons avocado oil
- 4 slices thick-cut bacon chopped
- 2 large shallots minced
- 1 bay leaf
- 1 tsp dried sage
- 1 tsp xanthan gum
- 1/2 cup white wine I use a sauvignon blanc
- 4 cups pan drippings from turkey plus chicken stock
- 1 tablespoon unsalted butter
- salt and pepper to taste
- In a large skillet over medium heat, warm the avocado oil. Add the bacon, shallots, bay leaf, sage and a pinch of salt.
- Cook, stirring as needed, until the shallots are browned and the bacon is crispy,, about 8 minutes.
- Add the wine and sprinkle in the xanthan gum and gently whisk until it just starts to thicken. If needed, add more xanthan gum in 1/2 tsp increments.
- Add the drippings and stock slowly, whisking the whole time.
- Bring to a boil and then reduce to a simmer for 10 minutes, whisking occasionally to ensure a smooth texture.
- Remove from heat and discard the bay leaf.
- Stir the butter in until fully incorporated and glossy. Season to taste with salt and pepper.
- Serve hot.