Roast Turkey with Bacon, Tarragon and Applejack Gravy | Santa Cruz Farmers Markets

Ingredients

• Turkey
• 1 10-ounce jar crabapple jelly
• 3/4 cup plus 6 tablespoons (2 1/4 sticks) butter
• 1/3 cup frozen apple juice concentrate, thawed
• 4 tablespoons chopped fresh tarragon
• 12 ounces mushrooms, quartered
• 1 large onion, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 22- to 24-pound turkey, neck cut into 4 pieces
• 10 cups (about) canned low-salt chicken broth
• Gravy
• 1/4 cup all purpose flour (or other starch for gluten free)
• 3 cups (about) canned low-salt chicken broth
• 8 bacon slices, cut into 1/2 inch pieces
• 2 tablespoons chopped fresh tarragon
• 1/4 cup applejack or other apple brandy (optional… but highly recommended!)