Bacon And Turkey Flatbread Recipes

BACON-WRAPPED TURKEY

Steps:

• Add 2 cups water to pan. Roast, uncovered, until bacon is lightly browned, 25-30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer. Cover loosely with foil if bacon browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.

BACON AND TURKEY FLATBREAD

Steps:

• Heat oven to 400ºF.
• Place flatbreads in single layer on baking sheet; top with cheese, turkey and bacon.
• Bake 12 to 15 min. or until edges of flatbreads are golden brown and cheese is melted.
• Top with arugula and tomatoes; drizzle with dressing. Cut in half to serve.

TURKEY, CHEDDAR & BACON FLATBREAD SANDWICH

Steps:

• 1. Cook the bacon, but don't let it get too crispy.
• 2. Spread the ranch dressing evenly across the pita/flatbread.
• 3. On one half of the flatbread, place the 2-3 slices of turkey, then the 2 slices of bacon, then 2 slices of cheese.
• 4. Fold the flatbread over in half, and place it in either a panini grill (or similar countertop grill) or in a heated frying pan. If using a frying pan, you will need to place a cast iron skillet or similar heavy object on top to keep pressure on it, and cook each side for 2-3 minutes. With the panini grill, you will need to cook the sandwich for about 3-5 minutes depending on your grill.
• 5. Enjoy! =).

BACON, EGG AND CHEESE FLATBREADS

Steps:

• Preheat the oven to 400 degrees F. Divide the naan between 2 foil-lined baking sheets and bake until crisp, about 10 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels, then crumble. Remove 1 tablespoon bacon drippings from the skillet and reserve for frying the eggs.
• Add the onion to the remaining drippings in the skillet and increase the heat to medium high. Season with salt and pepper and cook, stirring, until browned and tender, 5 minutes. Add the tomatoes and cook until most of the liquid evaporates, 3 to 5 minutes. Season with salt, pepper and hot sauce.
• Spread the onion-tomato mixture on the naan and top each with 2 slices cheese. Return to the oven until the cheese melts, 3 to 5 minutes.
• Meanwhile, heat the reserved bacon drippings in the empty skillet over medium-high heat and crack in the eggs. Season with salt and pepper and cook until the whites are just cooked through, about 3 minutes.
• Top each flatbread with a fried egg; sprinkle with the bacon. Toss the greens with the vinegar; season with salt and pepper. Serve the flatbreads with the salad and more hot sauce.

TURKEY BACON FLATBREAD PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Cook bacon pieces in a medium nonstick skillet over medium heat until cooked through and browned, 8 to 10 minutes. Transfer to a plate lined with a paper towel and let cool.
• In a small bowl, combine olive oil and garlic.
• Place flatbread on a baking sheet and brush with garlic oil. Sprinkle cheese evenly over flatbread. Top with cooked bacon and tomato halves.
• Bake pizza for 10 minutes or until cheese is melted. Remove from oven.
• Place basil leaves on pizza. Drizzle balsamic glaze on top. Cut pizza into slices and serve.

CRISPY BACON-BASTED TURKEY

Steps:

• If you have time the day before, salt the turkey. Make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or with a pestle and mortar. Sit the turkey in a roasting tin and season all over, inside and out, using about two-thirds of the salt. Leave the turkey in the tin, breast-side up, cover with cling film and put in the fridge for up to 24 hrs. If you don't have time, or there is no room in the fridge, simply prepare the salt and season the turkey generously before roasting.
• To make the bacon butter, gently cook the bacon in a dry frying pan for about 10 mins, stirring occasionally, until the fat has seeped into the pan and is sizzling gently, and the bacon is crisp. Take off the heat and leave to cool slightly. Scrape the bacon and the fat into a food processor with the butter and maple syrup. Blitz to combine, scraping down the sides of the processor from time to time. Roll up the butter in cling film to form a log and place in the fridge. Can be made a few days ahead or frozen for 1 month.
• Remove the turkey from the fridge an hour or so before you want to cook it. Remove the bacon butter from the fridge to soften up. Heat oven to 180C/160C fan/gas 4. Calculate your cooking time based on 40 mins per kg for the first 4kg of the turkey, plus 45 mins for every kg after that.
• Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin. Use your hands to spread the bacon butter under the skin so that it covers the entire breast area, and there is butter in the crevice between the thigh and the main body. Pop a sprig of thyme under the skin of each breast, then smooth the skin over with your buttery hands. Place the onion, lemon, bay leaves and garlic in the cavity.
• Cover the tin loosely with foil and roast for the calculated cooking time - 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered in foil for up to 1 hr.
• Pour the fat away from the roasting tin, leaving just the juices. If your tin is flameproof, pour in the Sticky Port gravy (see 'Goes well with', right) to reheat with the juices; if not, tip them both into a saucepan and reheat. Serve the remaining salt mix as a seasoning alongside the rest of the meal.

CINDY'S TURKEY BACON FETA WRAPS

Steps:

• 1. Put coleslaw mix in a bowl. In a small bowl, place mayonnaise, balsamic vinegar, and Sweet n Low packet (or a little sugar to taste). Mix well.
• 2. Add to coleslaw mix and mix well.
• 3. Salt and pepper to taste. This is enough to make 4 wraps; set aside.
• 4. Place your wraps on a flat surface and place one scoop full of coleslaw mix per wrap.
• 5. Add 2 teaspoons of bacon bits and 2 teaspoons of feta.
• 6. Then add 3 slices of turkey, sliced tomatoes, and a little purple onion onto each wrap.
• 7. Wrap tight.
• 8. Cut diagonally... ready to serve and enjoy.

BACON WRAPPED TURKEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle sage and garlic powder over the entire turkey. Wrap turkey completely with bacon. Place turkey on a roasting rack and place roasting rack in a large baking dish. Pour water into the base of the dish.
• Bake turkey in the preheated oven, basting every 45 minutes with juices in baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).