5 Alarm Bacon Wrapped Turkey Food

BACON-WRAPPED TURKEY ROLL

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

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

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

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.

BACON WRAPPED ROASTED TURKEY

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).

5-ALARM BACON-WRAPPED TURKEY

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.

ROAST TURKEY BREAST WRAPPED IN BACON

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.