Turkey with Sauerkraut, Riesling, and Pork Sausages
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
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Cooking tools:
- Cheesecloth
- Butcher's twine
- Roasting pan
- Roasting rack
- Pot
- Stove
- Oven
- Instant-read thermometer
- Wooden spoon
- Measuring cup
- Mixing bowl
- Parchment paper
- Aluminum foil
- Cutting board
- Toothpick
- Slotted spoon
- Serving platter
- Chef's knife
- Kitchen shears
- Peeler
- Kitchen scale
- Paper towel
- Tongs
- Spoon
- Ladle
- Plate
- Kitchen timer
- Kitchen towel
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
- freshly ground black pepper
- 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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