To prepare a delectable Bacon-Roasted Turkey with Sweet Onion Gravy, you'll require turkey parts including wings, thighs, drumsticks in addition to a handful of other ingredients like onion, carrot, celery, garlic, salt, pepper, bacon, parsley, thyme leaves, and of course, a 16-18 pound turkey.

Firstly, you need to prepare rich turkey stock. Preheat the oven to 400°F and roast your turkey parts in a roasting pan for about 1 1/2 hours. Then, transfer them to a large pot. Set the roasting pan over 2 burners, add water, and boil, ensuring that you scrape up the browned bits from the bottom of the pan. This liquid will be added to the pot, followed by the onion, carrot, celery, garlic, salt, pepper, and the remaining water. Let all this come to a boil and subsequently simmer for about 2 1/2 hours. After straining and skimming the fat, the turkey stock should be ready.

Next step is to get your turkey ready. Preheat the oven to 350°F. Combine the bacon, parsley, thyme leaves, salt, and pepper in a food processor and create a paste. Carefully spread this paste under the skin of your turkey after loosening it. The turkey should be seasoned with salt and pepper, both inside the cavities and on the outside.

For roasting, place the turkey on top of a bed of chopped celery, carrots, and onions in the roasting pan. Cover the bird with oiled foil and bake it on the lowest oven rack for 2 1/2 hours. Then, remove the foil and continue cooking for another hour or until the turkey is browned. To check if the turkey is cooked, insert an instant-read thermometer in the inner thigh; it should register 170°F. Not to forget, allow the turkey to rest for at least 30 minutes before carving.

Alongside, prepare your Sweet-Onion Gravy. Add sweet onion, thyme sprig, and the turkey fat skimmed from the pan juices to a skillet. Once the onion is browned, add garlic and stir in the flour. Slowly add 1 quart of turkey stock while constantly whisking the mixture until smooth. Stir in the pan juices and let it simmer over low heat until any flouriness is dissolved, then season it with salt and pepper.

With all components ready, remove the string from the turkey legs, carve and serve it with the Sweet-Onion Gravy.

This recipe produces about 3 quarts of turkey stock of which only 1 quart is required for the gravy. The rest can be stored for later use. You can also use store-bought stock if preferred.

The stock can be refrigerated for up to three days or frozen for a month. Preparing the turkey through the first two steps can be done and stored overnight, just remember to bring the bird to room temperature before roasting. When it comes to pairing wine with this feast, both fruity, low-tannin reds and smooth, not-too-oaky whites pair well.