Turkey is the centerpiece of the Thanksgiving table, but it can be tricky to get the bird moist and fully cooked. One solution is wrapping the breast with bacon—it bastes the white meat as it roasts, infusing the flesh with delicious porky flavor. Pears add a note of fall and match up with pear cider for a sweet, full-flavored gravy. Note that a fresh, never-frozen turkey will end up juicier and tastier than one you’ve had to thaw. If you do go with a frozen bird, make sure it’s completely (and safely) thawed before roasting—this will take 3 or 4 days in the refrigerator. As for the pear cider, choose one with restrained sweetness, such as Crispin or Wyder’s.
For more holiday inspiration, check out our Fried Turkey with Southern Rub, Dry-Brined Roast Turkey, and Basic Roast Turkey.
To make the gravy:
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