Bacon Wrapped Turkey
10 slices bacon flavor of your choice
1/2 c onion, finely chopped'
2 tsp dried sage, finely crushed or 2 Tbsp fresh snipped sage
1 tsp dried parsley flakes
1 tsp salt, plus more for sprinkling
1/2 tsp pepper, plus more for sprinkling
1 12- to 14- lb turkey, thawed
2 to 3 fresh sprigs sage
1 medium sweet onion, cut in wedges
1. Preheat oven to 325 degrees. Finely chop 2 slices of the bacon; add to medium bowl and mix in chopped onion, crushed or snipped sage, parsley, salt and pepper. Set aside.
2. Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Starting at neck end of turkey, loosen skin by sliding fingers underneath, separating skin from meat. Rub onion mixture under skin, over breast and toward thighs.
3. Sprinkle salt and pepper inside body cavity. Insert sage sprigs and sweet onion wedges. Pull neck skin to back; fasten with a small skewer (I broke one to make it smaller). Tuck wings under breast. Loop kitchen string (I used dental floss) around drumsticks; tie securely to tail. Place turkey, breast side up, on a rack in a shallow roasting pan. Wrap remaining 8 strips of bacon in a lattice pattern over breast. Tuck additional fresh sage leaves into lattice. Cover loosely with foil.
4. Roast 2 hours 45 minutes. Remove foil. Roast 15 to 45 minutes more, or until meat thermometer reaches 175 degrees F. Remove turkey from oven.
5. Cover turkey with foil; let stand 15 minutes. Remove and discard vegetables from body cavity.
Pan Gravy
2 1/2 c pan drippings
1/4 c flour
salt and pepper, to taste
1. Let pan drippings sit a few minutes, until it separates. Use a ladle to skim fat off the top (the oil-colored liquid on top); discard (not down drain unless you want your pipes to clog!).
2. Place remaining liquid in saucepan over medium heat. Whisk in flour and bring to a boil; let boil one minute. Remove from heat. Season with salt and pepper according to taste.
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