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1
Blend all ingredients in processor until bacon is finely chopped.
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2
Transfer to sheet of plastic wrap.
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3
Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm.
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4
DO AHEAD: Can be made 3 days ahead.
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5
Keep chilled.
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6
Preheat oven to 425F.
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7
Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot.
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8
Place in oven; roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours.
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9
Drain, reserving fat from pot.
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10
Reserve 1/4 cup fat for gravy; return 1 tablespoon fat to pot.
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11
Return turkey parts to pot; stir in celery, onions, thyme sprigs, and peppercorns.
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12
Return pot to oven; roast uncovered 10 minutes.
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13
Add apple cider and vinegar; roast 10 minutes longer.
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14
Reduce oven temperature to 375F.
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15
Add 8 cups stock and sage to pot; cook in oven uncovered 1 1/2 hours.
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16
Strain gravy base through fine strainer; discard solids in strainer (there will be about 5 cups gravy base).
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17
DO AHEAD: Can be made 2 days ahead.
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18
Cover and chill.
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19
Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes.
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20
Rinse turkey inside and out; pat dry.
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21
Starting at neck end, carefully slide hand between skin and breast meat, then slide hand between skin and thigh meat.
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22
Carefully slide butter slices between skin and leg, thigh, and breast meat to cover (there will be a generous amount of butter mixture).
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23
Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey.
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24
Place turkey on rimmed baking sheet.
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25
Cover with plastic wrap or foil; chill at least 1 day.
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26
DO AHEAD: Can be made 2 days ahead.
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27
Keep chilled.
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28
Set rack at lowest position in oven; preheat to 350F.
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29
Mix onions, celery, fennel, carrots, apples, oil, and bay leaves in large roasting pan.
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30
Sprinkle generously with salt and pepper.
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31
Place turkey atop vegetable mixture.
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32
Tuck wings under; tie legs together loosely to hold shape.
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33
Place turkey in oven; roast until instant-read thermometer inserted into thickest part of thigh registers 170F, basting with pan drippings every 30 minutes and tenting loosely with foil if browning too quickly, about 4 hours total.
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34
Transfer turkey to platter (internal temperature of turkey will increase 5 to 10 degrees).
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35
Pour vegetable mixture and pan drippings into large strainer set over large bowl; press on solids to extract liquid.
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36
Discard solids in strainer.
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37
Spoon off fat from pan drippings; discard (there will be a large amount of fat in pan drippings).
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38
Reserve degreased pan drippings for gravy (about 1 cup).
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39
Remove fat from surface of gravy base; reserve 1/4 cup fat.
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40
Rewarm cider gravy base.
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41
Melt reserved 1/4 cup fat in large saucepan over medium heat.
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42
Add flour; stir 3 minutes.
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43
Gradually add warm cider gravy base and degreased pan drippings.
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44
Simmer until smooth, thickened, and reduced to 51/2 cups, whisking frequently, about 5 minutes.
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45
Season gravy with salt and pepper.
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46
Serve turkey with gravy.
