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1
Preheat the oven to 350 degrees F.
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2
To set up the smoker: Take your turkey roaster and line it with aluminum foil.
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3
Drain the applewood chips and add to the bottom of the pan.
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4
Put the pan over high heat on the stove-top.
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5
The chips will begin to smolder and smoke.
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6
For spice mix: In a small bowl add the first 5 ingredients and mix well.
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7
Combine the remaining ingredients in a mortar and pestle and mash until you have the texture of coarse sand.
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8
Add this mixture to the spice bowl.
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9
Prepare the turkey.
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10
Wash the bird inside and out under cold running water.
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11
Pat dry with paper towels and season inside the cavity well with the spice mix.
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12
Stuff the bird with sliced fennel, lemon, garlic, bay, sage, rosemary and thyme.
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13
Pin the wings back behind the base of the breast.
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14
Truss the bird using kitchen twine.
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15
Coat the turkey in olive oil and season all over the outside with the remaining spice mix.
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16
Once the chips start smoking arrange the turkey on a rack and put it over the smoking chips.
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17
Reduce the heat to medium and cover the whole pan with foil so the smoke encapsulates the entire bird.
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18
Turn the temperature down slightly and smoke for 10 to 15 minutes.
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19
Once done, remove the foil and lift the whole rack with the turkey out of the pan.
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20
Discard the foil with the chips.
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21
(Make sure you put the chips out by submerging in water before discarding.)
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22
Put the rack back into the roaster pan and roast in the preheated oven for 2 1/2 to 3 hours.
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23
An instant-read thermometer inserted into the meaty part of the thigh should register 170 degrees F. If the legs or breast brown too quickly during roasting, cover them with foil.
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24
When done, remove the turkey from the oven and set aside to rest.
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25
Transfer to a platter and garnish with sage.
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26
In a large pan over medium heat add the bacon.
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27
Cook for 5 minutes until the bacon is beginning to crisp.
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28
Add the onions, garlic, 3 torn sage leaves, and the pumpkin.
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29
Saute until the onions caramelize, about 5 minutes.
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30
Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes.
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31
Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl.
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32
Press the solids with a spoon to extract all the liquid and pulp possible.
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33
Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes.
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34
Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves.
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35
Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.
