Turkey with Sauerkraut and Riesling

Adapted from Saveur Issue #133 November, 2010

Turkey with Sauerkraut and Riesling

12 juniper berries
6 cloves garlic, smashed
6 sprigs fresh parsley
6 sprigs fresh thyme
6 whole cloves
3 bay leaves
1/2 cup butter
3 onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 cups riesling (750 ml bottle)
1 lb. thick cut bacon
4 lbs. raw sauerkraut drained
3 Black Willow Twig apples
1 10-12 lb turkey
12-14 strips thin-sliced bacon

Preheat oven to 350 F. Wrap juniper berries, garlic, parsley, thyme, cloves and bay leaves in a piece of cheesecloth; tie in a knot or tie ends with twine and set aside.

Melt butter in a heavy pot over meium-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.

Arrange thick-sliced bacon evenly over onions. Combine sauerkraut and apples in a bowl. Transfer 3/4 of sauerkraut mixture over bacon and onion mixture. Season turkey with salt and pepper and stuff cavity with remaining sauerkraut mixture. Drape thin-sliced bacon over top of turkey; securing with toothpicks. 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 instant-read thermometer inserted into deepest part of thigh reads 160 F, about 3 hours.

Transfer turkey to a cutting board and let rest for 20 minutes. Remove bacon and skin before carving.

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