Turkey with Sauerkraut, Riesling, and Pork Sausages

Name: Turkey with Sauerkraut, Riesling, and Pork Sausages
Total time: PT0D0H0M
Yield: serves 10-12
Ingredients: 12 juniper berries; 6 cloves garlic, smashed; 6 sprigs fresh parsley; 6 sprigs fresh thyme; 6 whole cloves; 3 bay leaves; 1 cup rendered duck fat; 3 onions, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 3 cups riesling; 1 lb. smoked slab bacon, cut into 3 ⁄4" strips; 4 lb. raw sauerkraut, rinsed and drained; 2 Granny Smith apples, julienned; 1 (10–12-lb.) turkey; 12-14 strips thin-sliced bacon; 6 knackwurst; 6 bauernwurst; 16 small new potatoes, peeled; Dijon mustard, for serving

Serves
serves 10-12

TODD COLEMAN

Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.

What You Will Need

Ingredients

12 juniper berries
6 cloves garlic, smashed
6 sprigs fresh parsley
6 sprigs fresh thyme
6 whole cloves
3 bay leaves
1 cup rendered duck fat
3 onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 cups riesling
1 lb. smoked slab bacon, cut into 3 ⁄4" strips
4 lb. raw sauerkraut, rinsed and drained
2 Granny Smith apples, julienned
1 (10–12-lb.) turkey
12-14 strips thin-sliced bacon
6 knackwurst
6 bauernwurst
16 small new potatoes, peeled
Dijon mustard, for serving

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Instructions

Step 1

Heat oven to 350°. Wrap juniper berries, garlic, parsley, thyme, cloves, and bay leaves in a piece of cheese- cloth; tie ends with twine; set aside. Heat duck fat in an 8-qt. pot over medium-high heat. Add onions, season with salt and pepper, cover, and cook, stirring occasionally, until soft, 18–20 minutes. Add wine and 1⁄2 cup water; boil for 2 minutes; transfer to a large roasting pan with spice bundle.

Step 2

Arrange sliced slab bacon evenly over onions. Combine sauerkraut and apples in a bowl; transfer 3⁄4 of sauerkraut mixture over onion mixture. Season turkey with salt and pepper and stuff with remaining sauerkraut mixture. Drape thin-sliced bacon over top of turkey; secure with tooth-picks. Put turkey on top of sauerkraut in roasting pan. Cover with a sheet of parchment paper and 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 20 minutes. Remove bacon and skin.

Step 3

While turkey rests, bring a 5-qt. pot of salted water to a boil. Add sausages, reduce heat to medium-low, and simmer until tender, about 5 minutes. Transfer sausages to a large serving platter. Add potatoes to pot and simmer until tender, about 15 minutes. Transfer potatoes to platter. Carve turkey and arrange slices on platter. Serve with mustard.