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.
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.
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).
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).
Time 3h40m Yield 18 servings. Number Of Ingredients 9 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.
Time 2h45m Yield 4-8 serving(s) Number Of Ingredients 5 Steps:
Preheat the oven to 500 degrees F. Wash the turkey inside and out and pat dry. Mix together the poultry seasoning, 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. Add 2 cups of water to the roasting pan. Place turkey into roasting pan on a rack over the water. Roast the turkey for 30 minutes. Remove from the oven and turn the heat down 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 2 more hours or until an internal thermometer temperature reaches 160 degrees.
More about “bacon wrapped turkey recipes”
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Combine ground turkey, bread crumbs, egg, onion, garlic, salt, and pepper until well mixed. Form into sixteen 1 1/2-inch balls. Wrap each meatball with a piece of bacon, securing with a toothpick. Brush each bacon-wrapped meatball with teriyaki sauce, then place seam side down on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Brush meatball with additional teriyaki sauce. Continue baking until the turkey is cooked completely and the bacon has reached your desired crispness, 15 to 20 minutes more.
