Better with Bacon – Bacon Wrapped Roasted Turkey…
Yup - two “Better with Bacon” posts this week. How could I not share this recipe on the eve of Turkey Day?!?
Here was the headline for this recipe:
Bacon adds to holiday gluttony
Recipe after the jump.Bacon Wrapped Roasted Turkey
Start to finish: 4 hours (1 hour active)
Makes a 12- to 14-pound turkey with gravy
- 12- to 14-pound turkey
- 2 large yellow onions, cut into wedges
- 1 1/2 pounds sliced bacon
- 1/2 cup white wine
- Salt and ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1/4 cup water
- Heat the oven to 325 degrees.
- Place the turkey on a roasting rack set in a large roasting pan. Fill the pan with the onions.
- Carefully separate the turkey’s skin from the flesh, trying to avoid breaking the skin. Work strips of bacon under the skin, running them along the tops of the breasts. Three to 4 slices should fit on each breast. Pat the skin back into place over the bacon.
- Place several strips of bacon inside the cavity of the bird, unless you plan to stuff it.
Wrap several strips of bacon around each leg, interlacing them to keep them in place. Lay strips across the top of the whole bird, weaving them, if desired.
- Roast for 3 to 3 1/2 hours, or until the breast registers 160 degrees and the thickest part of the thigh reaches 170. Allow the turkey to rest in the pan for 10 minutes.
Transfer the turkey to a serving platter and let it rest another 10 minutes.
- Add the white wine to the roasting pan and place over medium heat on the stovetop. Heat, using a silicone spatula to scrap up any bits stuck to the bottom. Strain the mixture into a small saucepan. Season with salt and pepper.
- In a small bowl, mix the flour and water.
- Bring the drippings in the saucepan to a boil over medium-high. Slowly pour in half the flour mixture, whisking constantly. Return to a boil and simmer for 3 minutes. Adjust the thickness of the gravy with more of the flour mixture or water until you get the desired consistency. Be sure to simmer for several minutes after each addition of flour.
- Serve the gravy with the turkey.
photo and recipe via news-press.com