BACON WRAPPED TURKEY
A quick and easy Thanksgiving turkey recipe with a twist! Cook turkey for a total of 13 minutes per pound.
Provided by Alex Bega
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 32
Number Of Ingredients 5
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).
Nutrition Facts : Calories 380.6 calories, Carbohydrate 0.6 g, Cholesterol 141.8 mg, Fat 18.9 g, Fiber 0.2 g, Protein 48.7 g, SaturatedFat 5.6 g, Sodium 273.5 mg, Sugar 0.1 g
CRISPY BACON-BASTED TURKEY
Make Christmas dinner even more special with our top tips for the the juiciest meat ever, infused with smoky goodness from an indulgent bacon butter baste
Provided by Barney Desmazery
Categories Dinner, Lunch
Time 4h35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 761 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 96 grams protein, Sodium 8.7 milligram of sodium
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.
Nutrition Facts : Calories 496 calories, Fat 27g fat (9g saturated fat), Cholesterol 208mg cholesterol, Sodium 536mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.
BACON WRAPPED ROASTED TURKEY
This recipe was shared with me by my wonderful boss who is an AMAZING chef! He helped make my 1st Thanksgiving one to remember by giving me this recipe. This Turkey is so moist and so easy to make!
Provided by MrsM1021
Categories Whole Turkey
Time 3h20m
Yield 13 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 325°F
- Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
- Chop Onion and Garlic and mix together. Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.
- Tie up the Turkey's wings, legs, and drumsticks with Kitchen Twine as desired.
- Chop Sage and mix in with softened Butter.
- Rub Sage/Butter mixture under the skin and over the skin of the Turkey.
- Salt and pepper Turkey to taste.
- Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.
- Insert an Oven-Safe Meat Thermometer into the inner thigh area near the breast of the Turkey but not touching the bone.
- Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.
- Remove foil tent for last hour of cooking Turkey.
- Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL - Bacon can then be chopped and placed in a separate dish of your choice).
- Remove Turkey from oven once 160 degrees is reached internally in the Turkey.
- Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).
BACON ROASTED TURKEY
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 48
Steps:
- Using a boning knife, remove the legs and thighs in one piece from each side of the turkey. Cut the meat away from the thigh bone. Holding the thigh bone, use your other hand to carefully cut the meat from around the leg-thigh joint without cutting through the skin. Use the blade of the knife to scrape away the meat from the leg bone up to 2 inches from the tip end. Using a cleaver, break the leg bone, leaving the tip end intact. Remove the leg and thigh bone in one piece. Refrigerate until ready to stuff. Remove the breast meat, with the skin intact, from each side of the turkey; set aside. Using the cleaver, chop all of the bones into 3-inch pieces and set aside
- For the breasts: Lay 15 slices of bacon horizontally and overlapping slightly, on a clean work surface. Repeat with remaining 15 slices of bacon (the bacon should be equal in length to the breasts). Sprinkle the bacon with sage, rosemary, orange zest, sea salt and the peppercorns. Center each breast, skin-side down, vertically on the bacon. Wrap the slices around each breast very tightly to enclose. Using kitchen twine, truss each breast to secure the bacon to the breast. Chill for at least 1 hour and up to overnight.
- For the legs: In a large saute pan over medium heat, melt butter. Add onion, apples, chestnuts, garlic, orange zest, rosemary, sage, cinnamon, allspice, nutmeg, and coriander. Cook for 5 minutes. Add the reserved chopped liver and gizzard. Season with salt and pepper, and cook for 5 minutes more. Meanwhile, combine in a large bowl the bread, raisins, and almonds. Add the cooked vegetable mixture. Gently stir in eggs. Add chicken stock, slowly, until the stuffing is moist but not wet. If necessary, add more chicken stock to moisten. Sprinkle with parsley; stir to combine.
- Firmly press about 1 1/2 cups of the stuffing into the center of each leg. Wrap the meat tightly around the stuffing to enclose. Truss with kitchen twine to enclose. Chill for at least 1 hour and up to overnight. Transfer any extra stuffing to a buttered baking dish, and bake, covered, for 30 minutes and uncovered for 15 minutes more in 400 degree oven.
- Roasting the breasts and legs: Preheat the oven to 400 degrees with the racks in the lower third and upper third of the oven. Combine 2 tablespoons vegetable oil and reserved turkey bones in a large roasting pan. Transfer to the bottom rack in the oven and roast until well-browned, about 45 minutes.
- In a large saute pan, heat remaining 2 tablespoons vegetable oil and the butter over medium-high heat. Add the chilled turkey breasts, and cook until golden brown all over. Remove and set aside. Repeat with the chilled legs; reserving any accumulated fat in the saute pan. Remove the roasted turkey bones from the oven, and set wing pieces aside. Add wine to the roasting pan; stirring to loosen bones from the bottom of the pan. Add shallots, celery, carrots, herbs, and zest to the roasting pan, stirring to combine. Place the browned breasts and legs on top of the roasted bones. Return to the oven, and roast for 45 minutes, basting every 15 minutes, with the pan juices. Remove the breasts; set aside and keep warm. Continue to roast the legs, basting and turning, until the legs are cooked through, 1 to 1 1/2 hours more. When done, remove the legs; set aside and keep warm. Strain the pan juices through a fine sieve, skimming off any excess fat, and keep warm.
- Meanwhile, prepare roasted vegetables. In a large heavy-bottomed roasting pan over medium-high heat, melt butter with olive oil. Add the reserved wing pieces, squash, endive, onions, celeriac, mushrooms, and herbs. Drizzle with 2 tablespoons of the reserved fat, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned. Drizzle with honey. Transfer to the top rack in the oven, and roast until the squash and the endive are fork-tender, about 1 hour.
- Remove the twine from the breasts and legs. Slice crosswise into 3/4-inch slices. Arrange the slices on the platter with the roasted vegetables. Drizzle with the strained pan juices. Serve remaining juices on the side.
More about "bacon roasted turkey recipes"
MAPLE BACON ROAST TURKEY RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (7)Total Time 3 hrsServings 12Calories 1059 per serving
PERFECT ROAST TURKEY WITH BACON RECIPE
From thespruceeats.com
Ratings 46Calories 1051 per servingCategory Entree, Dinner
ROASTED BACON TURKEY TENDERLOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
BACON ROASTED THANKSGIVING TURKEY - HOUSE OF NASH EATS
From houseofnasheats.com
BACON ROASTED THANKSGIVING TURKEY | RECIPE | TURKEY RECIPES ...
From pinterest.com
BEST ROASTED TURKEY RECIPES - SOBEYS INC.
From sobeys.com
BACON ROASTED TURKEY | RECIPE | ROASTED TURKEY, TURKEY RECIPES, …
From pinterest.com
SMOKY-PAPRIKA-BACON WRAPPED TURKEY | COOKING ON THE WEEKENDS
From cookingontheweekends.com
ROAST TURKEY RECIPE BACON : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TURKEY TOPPED WITH BACON | BRITISH RECIPES | GOODTO
From goodto.com
BACON-ROASTED CHRISTMAS TURKEY RECIPE - MSN.COM
From msn.com
BACON WRAPPED DIJON ROAST TURKEY BREAST - THE BUSY BAKER
From thebusybaker.ca
BACON WRAPPED ROASTED TURKEY RECIPE - GENIUS KITCHEN | ROASTED …
From pinterest.ca
MAPLE BACON ROASTED TURKEY | METRO
From metro.ca
BOUCHéES AU BACON DE DINDE ET AUX œUFS - BUTTERBALL | RECIPE IN …
From pinterest.ca
BACON-WRAPPED ROASTED TURKEY RECIPE - MOMTASTIC.COM
From momtastic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love