Tuesday, November 13

Bacon-Wrapped Roast Turkey

When I came across this photo yesterday, I truly laughed until my sides hurt. That's a lot of laughing my friends! Once I quit rolling around laughing long enough to read the short article and recipe that accompanied the picture, I came to the conclusion that this recipe has real possibilities. I'm thinking this just may be one of the best cooking ideas I have seen in along time. I have never tried roasting a turkey encased in a lattice-work of bacon, but this could be the next big Thanksgiving Turkey recipe, like the deep fried or tur-duck-en recipes that American's have learned to love. I have a confession, I have never eaten either one, we opt instead for the traditional bird. 

Turkey is not THE most flavorful fowl out there and if you are not a master cook, which I am not, it can turn out dry and a bit tough. Have you seen the turkey jerky in the mini-marts? There is a whole industry built around the concept of 'dry turkey'. So wrapping your bird totally in bacon could bring  your Thanksgiving Turkey to new heights that you never experienced. It will keep the breasts moist while the smokey salt of the baking roast right into your bird......almost as if it's a self-basting bird. Less work for the cook, and who doesn't want that?

I came across this recipe on The Daily Meal. Great website, with many ideas. Check them out sometime. If anyone out there in cyberspace tries this recipe....I want reviews! THANKS!

This recipe uses a seasoning and olive oil paste for under the turkey's skin to add a subtle hint of flavor that pairs perfectly with the bacon.  The bacon bastes the bird as it roasts, infusing it with flavor, crisping the skin and keeping the meat extra moist.  This turkey is definitely over the top and has been affectionately dubbed 
'The Bacon-Bird'.
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  • One 10-pound turkey 
  • 1 cup poultry seasonings*
  • 10 cloves garlic, minced
  • 1 1/2 cups olive oil
  • 1 pound bacon, sliced into thin strips
  • Preheat the oven to 500 degrees. 
  • Wash the turkey inside and out and pat dry. 
  • Mix together the seasonings, minced garlic, and olive oil to make a paste. 
  • Rub the paste underneath the skin of the breasts of the turkey, carefully so you do not tear the skin, you may not have to use all of the paste. 
  • Add 1-2 cups of water in the roasting pan, then roast the turkey in the oven for 30 minutes. 
  • Remove from the oven and turn the heat to 350 degrees. 
  • Cover the turkey in the bacon slices, in cross-hatch form or just by overlapping the slices in strips.
  • Put back in the oven and continue to cook for about 2 more hours or until an internal thermometer temperature reaches 160 degrees.
This seasoning mix is good with chicken, turkey, fish and pork.
  • 2 cups dried parsley
  • 1 cup rubbed sage
  • 1/2 cup dried rosemary, crushed
  • 1/2 cup dried marjoram
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons onion powder
  • 1/2 teaspoon ground sage
  • Combine all ingredients and keep in an air-tight glass container. 
  • This would make a nice gift for a friend, neighbor or teacher. Attach 'the Bacon Bird' recipe to the jar with a nice piece of twine and Fall faux leaves. 

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