I made it for our Christmas Eve dinner and since I had a full house, I didn’t have time to post it on time. Since my days are super busy, I have no time to write long paragraphs and the only thing I can say is that everything with bacon tastes better and this turkey is no exception…
It tastes as good as it looks. It’s juicy, moist, with a subtle bacon flavor. Like my Thanksgiving turkey, I seasoned this one with herbs and garlic butter and stuffed it with the same rice and cranberry and herbs stuffing.
The only novelty: the bacon wrap! Happy Holidays!
Bacon Wrapped Turkey | Ingredients for a 10 pounds turkey
1-10 pound turkey, unfrozen, washed and dried with paper towels
½ a recipe of herbs and garlic butter, in a log and sliced into 1/8 inch medallions
½ a recipe of the Wild and Basmati Rice Turkey Stuffing with Cranberries, Apples, Herbs and Bacon
1 ½ pound of bacon, sliced
½ onion chopped
1 carrot chopped
3 celery stalks chopped
Preheat the oven to 325°F. Put an oven bag on a roasting pan. Place the onions, carrots and celery on the bottom of the bag. Put the butter medallions between the turkey skin and meat, and then in the cavity. Stuff the cavity with the rice mixture. Secure the turkey. Wrap the turkey with the bacon slices and carefully place it in the bag. Tie the bag and roast the turkey, inside the bag, for 4.5 hours. Open the bag and carefully drain the juices into a container. Cut the bag and place the roasting pan back in the oven. Broil on high for 4 minutes. Wait at least half hour to place the turkey o n the serving plate. Reserve half a cup of the drippings for the gravy.
To print the recipe click here.
To print the herbs and garlic butter recipe, click here.
To print the recipe of the Wild and Basmati Rice Turkey Stuffing with Cranberries, Apples, Herbs and Bacon, click here.