Bacon Wrapped Turkey With Chipotle And Orange Recipes

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).

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.

CHIPOTLE TURKEY SANDWICHES WITH BACON AND AVOCADO

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon on the rack and bake until just crisp and light golden, 25 to 30 minutes. Brush the bacon with 2 tablespoons vinaigrette, turning to coat both sides. Bake until crisp and dark golden, 5 to 8 more minutes. Drain on paper towels and break in half.
• Thinly slice the avocado and season with salt and pepper. Brush the sliced turkey with 2 tablespoons vinaigrette. Mix the mayonnaise with 2 more tablespoons vinaigrette.
• Spread the mayonnaise on the bread. Layer the turkey, avocado and bacon on half of the bread slices, then top with the remaining bread. Serve with plantain chips.

MAPLE, BACON AND ORANGE ROASTED TURKEY BREAST

Steps:

• Butter -- Mix the thyme with the butter and maple syrup, salt and pepper and set to the side.
• Orange and Onions -- Just set those on the bottom on a small roasting pan. I actually just used my 9x9 square baking pan, but a small roasting pan would or even your 13x9 will work. Depends on the size of your turkey. Smaller the better for me.
• Turkey -- Make sure to let your turkey set out 30 minutes to take the chill off while you heat up the oven to 400. Then rub the turkey well with you butter, maple, thyme, salt and pepper mix all over.
• Now just set your turkey on the orange and onions. They make a great natural rack for the turkey and will flavor the gravy.
• Bacon -- Just drape the bacon slices over the turkey, trying to cover as much as you can. a couple slices I cut in half to make sure everything was covered.
• Gravy -- Just add the chicken broth, or stock whatever you have, apple cider and orange juice to the bottom of the pan. Throw in the rosemary sprigs and bay leaf.
• Bake -- Just pop it in the oven and bake according to directions. Mine took about 2 hours. I baked mine 15 minutes at 400 and then reduced the temperature to 350 and cooked until the internal temp reached 160, removed and covered. By the time I served it was 165 and juicy.
• Gravy -- Transfer your baking dish to the stove on medium heat. Remove the onions and oranges and then add the white wine and cook just a minute. I make a slurry which is just corn starch and a little water and slowly add a little at a time to the warm gravy. Make sure the heat it on medium and only add a little and wait until the gravy thickens. Keep adding a little at a time until it gets to the thickness you like. Now I take a couple of the orange slizes, since they have cooled a bit and squeeze some of the juice in the gravy. This gives great flavor. Strain the gravy and serve. It is wonderful.
• Serve -- I remove the bacon and slice. I remove the bacon but keep a couple onion and orange slices from the gravy and of course add some fresh rosemary to let them know what the sauce was inches Well you know the rest. Stuffing, spuds, vegetables, cranberry. Anything you want. This is just a great moist turkey with a little flavor twist and it can be made for a nice weekend dinner. Mine served 4 people.
• Dessert - I caramelized some pears and apples in brown sugar, rum and pumpkin spice and then just serve over vanilla ice cream.
• . It will immediate thicken. Add on the st.
• Mixed the turkey with the butter maple syrup, salt and pepper and rubbed all over the breast. Sliced the orange and onion and put on a small 9x9 pan and set the breast on top of that. Add the broth, cider, orange juice and rosemary and then draped the bacon over the breast. Baked 425 for 15, then down to 350 until 155 or 160 removed and covered with foil. Gravy, I removed the orange and onion and just added 1/4 cup white wine and thickened with corn starch.

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:

• 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.

TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE

Steps:

• Preheat a panini press according to manufacturer's instructions.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
• While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
• Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.