Cook Onions, Spices & Riesling

1. Melt duck fat in an 8-quart pot over medium-high heat
2. Add onions, reduce to medium heat and season with salt
3. Partially cover the onions and cook, stirring occasionally until soft, 18-20 minutes
4. Meanwhile, make a bouquet garni (spice bundle) by wrapping parsley, thyme, bay leaves. garlic, juniper berries and whole cloves in a double layer of cheesecloth; tie ends and set aside
5. When onions are softened, add the spice bundle, ½ cup water and 3 cups of Riesling; bring to a boil and cook for 3 minutes

Mix Sauerkraut, Apples & Onions

1. Combine sauerkraut and apples in a large bowl. Add the cooked onions and mix well. Transfer to roasting pan and spread mixture evenly in the pan

Add Bacon & Turkey & Into the Oven

1. Heat oven to 350°
2. Distribute sliced slab bacon amongst the onions, sauerkraut and apples.  Place turkey atop mixture in roasting pan. Stuff the turkey with about a quarter of the sauerkraut-apple-onion mixture. (Optional - add bouquet garni to turkey cavity as well)
3. Season turkey with salt and pepper
4. Drape thinly-sliced bacon over top of turkey and legs and secure with toothpicks
5. Cover with a sheet of parchment paper and 1-2 sheets of heavy-duty aluminum foil. Crimp foil tightly around edges of pan
6. Roast turkey until an instant-read thermometer inserted into deepest part of thigh reads 160°, about 3 hours. Transfer turkey to a cutting board; let rest for 30 minutes

Cook Sausages & Potatoes

1. Meanwhile, bring a 5-quart pot of salted water to a boil. Add sausages, reduce heat to medium-low, and simmer until tender, about 5 minutes. (You may need to do the sausages in batches. If so, simmer for about 5 minutes per batch)
2. Transfer sausages to a large serving platter. Add potatoes to pot and simmer until tender, about 15 minutes. Transfer potatoes to platter

Carve Turkey & Assemble the Dish

1. Remove bacon and skin from turkey (if desired, crisp these up to serve, or discard)
2. Carve the turkey meat, arranging slices on a platter
3. Serve with Dijon mustard, sausages, potatoes, and cooked sauerkraut mixture

Wine Pairing: Dr. Konstantin Frank Semi Dry Riesling 2009, from New York's Finger Lakes