Lemon and Black Pepper Turkey with Bacon Gravy

Ingredients:

Turkey

• 1 turkey weighing 5.5 - 6.5 kg (defrost if frozen)
• 4 lemons
• 2 tbsp coarsely ground black pepper
• 1 onion, cut into 4 pieces
• 2 stalks celery, cut into pieces
• 3 sprigs of thyme
• 9 slices bacon (about 220 g)
• 60 g unsalted butter

Classic gravy

• 140 g unsalted butter + more as needed
• Turkey neck and giblets (excluding liver)
• 1 onion, cut into 4 pieces
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 sprigs of thyme
• 2 bay leaves
• 0.5 cups dry white wine
• 8 cups lightly salted chicken broth + more as needed
• 3/4 cup premium flour
• Rendered fat and juices from roasting turkey

Preparation:

1. Let the turkey rest at room temperature for 30 minutes. Position the oven rack on the lowest shelf (remove the other racks); preheat the oven to 350°F (175°C).
2. Remove the turkey neck and giblets and set aside for the gravy. Finely grate the zest of all four lemons, mix with pepper and 1 tablespoon of salt. Pat the bird dry with a paper towel. Rub the inside of the turkey with about a quarter of the lemon-pepper mixture, then rub the rest over the skin. Cut one lemon into quarters. Place it in the cavity along with the onion, celery, and thyme sprigs. Tie the legs together with kitchen twine. Place the turkey on a rack set in a large roasting pan and tuck the wings under the body.
3. In a large skillet over medium heat, fry the bacon until crisp, 7-8 minutes. Transfer to paper towels to drain. Keep the fat in the pan. Chop the bacon and set aside for gravy. Add the butter to the skillet with the rendered fat and stir until melted, then pour into a bowl and add the juice of two lemons. Let the lemon butter cool slightly, then brush the turkey. Place in the oven and roast for 1 hour. Meanwhile, proceed to step 6 and make the classic gravy.
   
   
   • Recipe Classic gravy.
     
4. After 1 hour of roasting, baste the turkey with the pan juices. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), about 2 more hours.
5. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving; reserve the roasting juices for the gravy. Add the bacon to the finished gravy.

6. Classic gravy

   
   Prepare the broth:
   
   In a large saucepan, melt 2 tablespoons butter over medium heat. Add the neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme, and bay leaf; stir to coat. Add the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce heat to low, and simmer gently for about 1 hour. Strain through a fine-mesh sieve into a large measuring cup. You should have 7 cups of broth. If you need more, add more chicken broth.
   
   In a saucepan over medium heat, melt the remaining 120 grams of butter. Add the flour and stir until smooth, about 2 minutes. Gradually whisk in 7 cups of the prepared broth; bring to a simmer and cook, stirring occasionally, until the gravy thickens, about 10 minutes. Set aside until the turkey is done.
   
   After cooking the turkey, pour the juices and fat from the roasting pan into a fat separator and let it sit until the fat rises to the top. Drain the fat (or drizzle it over the stuffing). Combine the drained juices with the gravy, season with salt and pepper to taste. Reheat the gravy before serving.