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 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
BACON-WRAPPED TURKEY ROLL
Yes, turkey is the star on Thanksgiving, but a bacon-weave layer over the top makes it extra-special for the holiday. Even better, the bacon bastes the meat as it cooks, infusing it (and the stuffing within) with flavor and keeping it from drying out.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Set a wire rack on a baking sheet.
- Lay 1 turkey breast smooth-side down on a cutting board. There will be a thin side and a thick side. At about the midway point between them, slice horizontally into the thick side to within 2 inches of the outer edge so that you can open that side like a book and have 1 long piece. Pound the turkey with a mallet to an even thickness of about 1 inch. Repeat with the remaining breast.
- Place a large piece of parchment on a work surface. Arrange 12 slices of bacon horizontally on the parchment in 6 lines, with 2 slices of bacon slightly overlapping per line. Arrange the 6 lines so they are touching but not overlapping, with the ends lining up to form a rectangle. Working with the remaining 9 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon lines and vertically placing a slice of bacon over or under as needed to create a woven lattice design.
- Place the turkey breasts horizontally on the bacon, overlapping slightly. Scoop the stuffing into the center of the turkey. Holding the bacon and turkey, roll them up away from you, making sure the roll ends up seam-side down. (Use the parchment to help you keep the bacon and turkey together as you roll.) Tie with twine in 3 spots across the roll and once lengthwise. Transfer to the prepared baking sheet.
- Bake until the internal temperature registers 155 degrees F on an instant-read thermometer, 1 hour 40 minutes to 1 hour 45 minutes. Let rest for 10 to 15 minutes.
- Slice and serve with the gravy and cranberry sauce.
MAPLE SAGE BACON-WRAPPED TURKEY BREAST WITH STUFFING CROUTONS
Provided by Katie Lee Biegel
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a sheet pan with parchment paper. Spray the parchment paper with cooking spray. Shingle the bacon strips side-by-side on the parchment paper, allowing the edges to overlap slightly. Refrigerate until ready to use.
- Butter each side of the bread slices, using 2 tablespoons butter in total. Place the bread in a 9-by-13-inch baking dish. Set aside.
- Mix the remaining 4 tablespoons butter with the sage, maple syrup, salt, garlic powder, onion powder and pepper in a bowl. Use your fingers, and a knife, if necessary, to make a pocket between the meat and the skin of the turkey. Rub the butter under the skin in an even layer. Place the sheet pan with the bacon on a work surface, then lay the turkey skin-side down on the bacon. Wrap the bacon around the turkey by lifting the parchment and pressing the bacon against it to secure. Place the turkey skin-side up on top of the bread and lift away the parchment.
- Roast until the internal temperature reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before slicing. Quarter the stuffing croutons before serving. Serve warm.
SUNNY'S BACON-WRAPPED HONEY DIJON TURKEY BREAST
Provided by Sunny Anderson
Categories main-dish
Time 11h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
- For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
- Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
- Preheat the oven to 400 degrees F.
- Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
- Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.
BACON-WRAPPED TURKEY BREAST STUFFED WITH PEAR HASH
Provided by Sunny Anderson
Categories main-dish
Time 13h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Begin by making the brine:
- In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight.
- To make the turkey:
- Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; saute for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat. Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.
- Remove the turkey breasts from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste. Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon. Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika. Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape. Repeat with remaining bacon, turkey, and stuffing. Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour.
- Preheat the oven to 375 degrees F.
- Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them. Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing. Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side. Transfer the turkey breast to a baking sheet lined with a rack. Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing. Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.
5-ALARM BACON-WRAPPED TURKEY
Provided by James Briscione
Categories main-dish
Time 3h25m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the 5-alarm dry brine: Mix together the salt, sugar, pepper, sage, chile powder, fennel seed, garlic powder, onion powder and red pepper flakes. If not using right away, store in an airtight container for up to 2 months.
- For the turkey: Measure out 1 tablespoon of the 5-Alarm Dry Brine per 5 pounds of turkey (a 12-pound turkey will take 2 1/2 tablespoons). Rub the measured brine all over the exterior of the turkey. Add an additional tablespoon of the brine to the inside of the bird, rubbing it on the underside of the breast.
- Let the turkey sit at room temperature for 30 minutes, then pat the turkey dry with paper towels.
- Preheat the oven to 375 degrees F.
- Place one strip of bacon down the center of the turkey breast, making sure that at least 1 inch of the bacon hangs over the breast on both the neck and cavity side. Continue to layer the bacon vertically along the breast of the turkey with a slight overlap, making sure to maintain the overhang on both ends. The bacon on the far edges of the breast may not reach the end of the cavity, so tuck those pieces in the crease between the thigh and the body.
- Gather all of the bacon ends on the neck side and pierce the ends through with a single sprig of rosemary. Use the same rosemary to pin the bacon to the breast near the wishbone. On the cavity side use 1 onion cut into quarters to secure the bacon against the back side of the breast.
- Arrange the carrots, celery and remaining sprigs rosemary in a roasting pan and rest a rack on top. Carefully transfer the turkey to the rack.
- Roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh (avoid touching bone) registers 160 degrees F, 1 hour 30 minutes to 2 hours. (Upon resting, the temperature should raise to a minimum of 165 degrees F.) If the turkey is browning too quickly, reduce the oven temperature to 350 degrees F and tent the pan with aluminum foil. Let the turkey rest for 30 minutes before carving.
BACON-WRAPPED TURKEY BURGERS
Make and share this Bacon-Wrapped Turkey Burgers recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Set oven control to broil and/or 550 degrees.
- Cook bacon until limp; cool.
- Mix turkey, bread crumbs, worcestershire sauce and garlic salt.
- Salt and pepper to taste.
- Shape into 6 1/2" inch thick patties.
- Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks.
- Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side.
- You can also grill these on a BBQ on medium heat until turkey is cooked through.
Nutrition Facts : Calories 469.6, Fat 33.4, SaturatedFat 10.3, Cholesterol 150.4, Sodium 595.1, Carbohydrate 7, Fiber 0.4, Sugar 0.7, Protein 32.9
BACON-WRAPPED TURKEY BREAST
Please all the bacon lovers in the household when you make this tasty Bacon-Wrapped Turkey Breast. This Bacon-Wrapped Turkey Breast with savory stuffing and tangy cranberry sauce will be a new crowd favorite.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Heat dressing in small nonstick skillet on medium heat. Add onions; cook 10 min. or until crisp-tender, stirring frequently. Cool.
- Pound turkey to 1/2-inch thickness. Add water to stuffing mix in medium bowl; stir just until moistened. Stir in onions; spoon down one long side of turkey. Spoon 1/4 cup cranberry sauce next to stuffing. Starting at covered side, roll up turkey breast; place, seam side down, on parchment-covered rimmed baking sheet.
- Wrap bacon, with slices slightly overlapping, around turkey. (Turkey should be completely covered with bacon.) Top with sage; press gently into bacon. Spray foil with cooking spray; place over turkey, gently pressing foil onto bacon.
- Bake 50 to 55 min. or until turkey is done (165ºF), uncovering after 30 min. Serve with remaining cranberry sauce.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 13 g, Protein 26 g
TURKEY BACON WRAPPED TURKEY MEDALLIONS
This is an elegant and delicious main course that is good for a special occasion. It was developed by Christian Sieck, Chef de Cuisine, Enotria Café and Wine Bar, Sacramento, California and published on the National Turkey Federation website. The cinnamon sticks add unexpected flavor to the turkey medallions.
Provided by Kaye Bailey
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Blend all marinade ingredients (paprika, apple cider, applejack, cinnamon, shallots, garlic and salt and pepper) together in a shallow glass container. Reserve 1 cup marinade to use with sauce. Cover and refrigerate reserved marinade.
- Cut tenderloin, across the grain, into 12 2-ounce medallions. Flatten slightly.
- Wrap each slice of bacon around a medallion. Secure with wooden toothpick.
- Place wrapped medallions in marinade, cover and refrigerate for about 4 hours.
- Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method.
- Remove turkey medallions from marinade and discard marinade.
- Place medallions on preheated grill rack, about 4 inches from the high heat. Grill about 4 to 5 minutes, brush with marinade and turn once. Continue to grill another 4 to 5 minutes or until the internal temperature reaches 170 degrees F.
- Mix butter with reserved 1 cup marinade.
- Over medium heat, cook to reduce to desired consistency, stirring occasionally.
- Add salt and pepper to taste.
- Portion two medallions on each warmed dinner plate. Ladle bourbon sauce across top of medallions.
TURKEY BACON WRAPPED JALAPENO PEPPER POPPERS
Make and share this Turkey Bacon Wrapped Jalapeno Pepper Poppers recipe from Food.com.
Provided by kwittmer
Categories < 30 Mins
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- 1. Cut stems off of peppers and cut them all in half longways. Remove the seeds and membranes from peppers.
- 2. Mix cheddar cheese with cream cheese. Fill each pepper with the cream cheese mixture.
- 3. Wrap 1/2 slice bacon around each pepper half. Place on a foiled (cooking spray such as Pam) lined baking sheet.
- 4. Place in a 450° F (230° C). oven for 10-15 minutes or until bacon is fully cooked.
- 5. Remove and serve when cool enough to safely eat.
ROAST TURKEY BREAST WRAPPED IN BACON
Wrap turkey breast, sausagemeat and cranberry sauce in streaky bacon to make an all-in-one main course that's guaranteed to impress your Christmas dinner guests
Provided by Cassie Best
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 8
Steps:
- Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).
- Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.
- Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.
- Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you're finished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days.
- Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one - it should read 75C when it's ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.
Nutrition Facts : Calories 469 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium
BACON-WRAPPED TURKEY WITH CHIPOTLE AND ORANGE
Knock their socks off this Thanksgiving with our Bacon-Wrapped Turkey with Chipotle and Orange recipe. Watch this easy-to-follow video tutorial to learn how to make this delicious bacon-wrapped turkey. Your guests' faces will light up when they see this extravagant turkey on the table!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 4h30m
Yield 13 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Blend first 4 ingredients in blender until smooth.
- Remove and discard neck and giblets from turkey cavities. Free legs from tucked position. (Do not cut band of skin.) Place oranges and bay leaves in chest cavity. Use rubber spatula or your fingers to loosen skin over breast, starting at body cavity opening by legs. Rub half the chipotle mixture onto meat under skin on breast, legs and thighs. If necessary, use wooden toothpicks to secure skin at opening. Return legs to tucked position and tie securely with string; turn wings back to hold neck skin in place. Rub remaining chipotle mixture evenly onto turkey skin.
- Place turkey, breast side up, on flat rack in roasting pan. Top with bacon. (See tip.) Tent turkey with foil.
- Bake 4 hours or until turkey is done (165ºF), uncovering after 3 hours. Remove turkey from pan; tent with foil. Let stand 15 min. before carving. Meanwhile, pour pan drippings into medium saucepan. Discard excess fat. Mix cornstarch and water until blended; gradually stir into drippings. Bring to boil, stirring constantly.
- Carve turkey. Serve with gravy.
Nutrition Facts : Calories 520, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 255 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 0.6459 g, Sugar 0 g, Protein 68 g
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