Turkey w/ Riesling, Sauerkraut & Pork Sausages
Serves 12
Ingredients
- 1 cup rendered duck fat
- 3 onions, thinly sliced
- generous pinch of kosher salt
- 6 sprigs fresh thyme
- 6 sprigs fresh parsley
- 3 bay leaves
- 6 garlic cloves, crushed
- 12 juniper berries
- 6 whole cloves
- ½ cup water
- 3 cups Riesling wine
- 3-4 lbs raw sauerkraut, rinsed & drained
- 2 Granny Smith or Empire apples, julienne (matchstick) cut
- 1 lb smoked slab bacon, cut into ¾" thick strips
- 10-12 lb fresh turkey
- kosher salt & pepper for seasoning
- 12-14 strips thinly-sliced bacon
- 6 knackwurst sausages
- 6 bauernwurst sausages
- 16 small new potatoes, peeled
- Dijon mustard for serving
How-to
Cook Onions, Spices & Riesling
- Melt duck fat in an 8-quart pot over medium-high heat
- Add onions, reduce to medium heat and season with salt
- Partially cover the onions and cook, stirring occasionally until soft, 18-20 minutes
- 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
- 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
- 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
- Heat oven to 350°
- 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)
- Season turkey with salt and pepper
- Drape thinly-sliced bacon over top of turkey and legs and secure with toothpicks
- Cover with a sheet of parchment paper and 1-2 sheets of heavy-duty aluminum foil. Crimp foil tightly around edges of pan
- 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
- 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)
- 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
- Remove bacon and skin from turkey (if desired, crisp these up to serve, or discard)
- Carve the turkey meat, arranging slices on a platter
- 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