How-to
Cook Onions, Spices & Riesling
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Melt duck fat in an 8-quart pot over medium-high heat
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Add onions, reduce to medium heat and season with salt
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Partially cover the onions and cook, stirring occasionally until soft, 18-20 minutes
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Meanwhile, make a bouquet garni (spice bundle) by wrapping parsley, thyme, bay leaves. garlic, juniper berries and whole cloves in a double layer of cheesecloth; tie ends and set aside
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When onions are softened, add the spice bundle, ½ cup water and 3 cups of Riesling; bring to a boil and cook for 3 minutes
Mix Sauerkraut, Apples & Onions
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Combine sauerkraut and apples in a large bowl. Add the cooked onions and mix well. Transfer to roasting pan and spread mixture evenly in the pan
Add Bacon & Turkey & Into the Oven
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Heat oven to 350°
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Distribute sliced slab bacon amongst the onions, sauerkraut and apples. Place turkey atop mixture in roasting pan. Stuff the turkey with about a quarter of the sauerkraut-apple-onion mixture. (Optional - add bouquet garni to turkey cavity as well)
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Season turkey with salt and pepper
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Drape thinly-sliced bacon over top of turkey and legs and secure with toothpicks
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Cover with a sheet of parchment paper and 1-2 sheets of heavy-duty aluminum foil. Crimp foil tightly around edges of pan
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Roast turkey until an instant-read thermometer inserted into deepest part of thigh reads 160°, about 3 hours. Transfer turkey to a cutting board; let rest for 30 minutes
Cook Sausages & Potatoes
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Meanwhile, bring a 5-quart pot of salted water to a boil. Add sausages, reduce heat to medium-low, and simmer until tender, about 5 minutes. (You may need to do the sausages in batches. If so, simmer for about 5 minutes per batch)
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Transfer sausages to a large serving platter. Add potatoes to pot and simmer until tender, about 15 minutes. Transfer potatoes to platter
Carve Turkey & Assemble the Dish
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Remove bacon and skin from turkey (if desired, crisp these up to serve, or discard)
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Carve the turkey meat, arranging slices on a platter
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Serve with Dijon mustard, sausages, potatoes, and cooked sauerkraut mixture
Wine Pairing: Dr. Konstantin Frank Semi Dry Riesling 2009, from New York's Finger Lakes