Bacon Wrapped Turkey
In 2012 I was surfing the internet one day and found a recipe for a Bacon Wrapped Turkey. I knew that we were going to be cooking Thanksgiving again this year so I shot the recipe to hubby and asked what he thought. He read through it and said he was in. So the next task was gathering the ingredients.
We’ve made it 2 years now and plan on making it again this year. (last year hubs thought he’d do it but smoked it instead of the oven. Then we forgot our bacon blanket….)
The Turkey
A large plastic bag (optional, it’s just used for the brining process)
A platter or pan that fits the turkey in the fridge (I use a big stock pot and no bag and get along fine)
Kitchen twine
A roasting pan that fits the turkey (and fits in your oven. Check, this is important!)
A probe-style meat thermometer.
A turkey (remember, if it’s frozen, give it ample time to defrost!)
Lots of Kosher Salt
1 1/2 pounds bacon
1/2 pound butter
Fresh herbs: sage, thyme, oregano, parsley, marjoram, rosemary
Roasting Vegetables: carrots, celery, onions, apples
Dry Brine the turkey. It works great and is super simple. We learned don’t brine the turkey more than 24 hours in advance or it gets too salty. One year we salted it Monday night and wow, the turkey was way to salty and my husband salts his food and he kept claiming that it was too salty. Remove all the interior parts from the bird. Discard them or use them for stock, or the giblets for gravy. Wash the bird well, inside and out. Place the bird in your brining bag or pot of choice. Rub kosher salt all over the turkey, inside and out. Use a lot of salt. Wash your hands. Put the turkey in the fridge for up to 24 hours. Thoroughly wash the sink you rinsed the turkey in and your hands.
For the Butter:
You can make this up to a week in advance to help with time on Thanksgiving day, especially if you have to get up at the crack of dawn for a noon lunch. We eat in the evening so there isn’t as much of a push but we still make the butter in advance.
In a food processor, add 1/2 lb raw bacon slices, 1/2 lb butter and generous handfuls of the herbs (sage, thyme, oregano, parsley, marjoram, rosemary). I don’t have exact measurements we use for each of the herbs, just play around with it, we do every year. haha. Place the lid on the food processor and blend together until it makes a smooth paste.
Now if you’re going to store, place in an airtight container.
Preparing turkey day of: