Turkey Bacon Wrapped Turkey Medallions 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.

TURKEY BACON WRAPPED TURKEY MEDALLIONS

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.

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).

BACON WRAPPED TURKEY

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).

BACON-TOPPED TURKEY MEDALLIONS

Steps:

• Cook bacon in large skillet over medium heat until crisp. Drain on paper towel; reserve skillet drippings.
• Sprinkle turkey with salt and pepper.
• Increase heat to medium-high; heat drippings in skillet until hot.
• Cook turkey 4-6 minutes or until lightly browned and no longer pink, turning once.
• Remove turkey, cover loosely with foil.
• Add shallots to skillet; cook and stir 1 minute.
• Add apple juice stirring to scrape up any browned bits from bottom of the pan.
• Boil 3-4 minutes or until reduced by half.
• Whisk in syrup, lemon juice and mustard.
• Boil 2 minutes or until slightly thickened.
• Stir in bacon and chives; spoon over turkey.

TURKEY FILET MIGNON WRAPPED IN TURKEY BACON

Steps:

• Combine molasses and softened butter. Cover and hold for service.
• Wrap each turkey medallion with one strip of bacon. Lightly sprinkle with black pepper.
• Bake in a preheated 350 degree F oven for 15-20 minutes or until food thermometer reaches 170 degrees F.
• Pipe molasses butter into a star on top of the turkey filet.