Gordon Ramsay'S Turkey Gravy With Cider And Walnuts

• 1 free-range turkey, about 12 lbs
• 2 onions, peeled and halved
• 2 lemons, zested and halved
• 1 head of garlic, halved horizontally
• 6 bay leaves
• 8 rashers of smoked streaky bacon
• Herb butter:
• 3/4+ lb butter, at room temperature
• sea salt and freshly ground black pepper
• 1 tbsp olive oil
• finely grated zest and juice of 2 small lemon
• 3 garlic cloves, peeled and crushed
• small bunch of flat leaf parsley, chopped

1. Drain off most of the fat from the resting turkey
2. Roughly chop the bacon, add to the tray and fry for a few minutes.
3. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes.
4. Cook for 1-2 minutes, then add the turkey wings, parson's nose and drumstick tips and fry for a few more minutes.
5. Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half.
6. Pour in the stock, return to the boil, then reduce the heat slightly.
7. Using a potato masher, crush the vegetables in the tray.
8. Simmer for 15-20 minutes, stirring occasionally, until reduced again by a third. Remove from heat.
9. Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the juice as possible.
10. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.
11. Before serving, remove the rosemary, season to taste and reheat the gravy.
12. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug.
13. Pour the piping hot gravy on top and serve at once.

turkey, onions, lemons, garlic, bay leaves, rashers, butter, butter, salt, olive oil, lemon, garlic, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/gordon-ramsays-turkey-gravy-with-cider-and-walnuts-52966131 (may not work)