Peppered Bacon Wrapped Turkey Pub Sandwiches Recipe 455

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.

PEPPERED BACON WRAPPED TURKEY PUB SANDWICHES RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Line large cookie sheet and 15x10x1-inch pan with Reynolds® Parchment Paper. Separate dough into 8 biscuits.Place green onions in pie plate or dish. Brush top of each biscuit with water; press tops into green onions. Place 2 inches apart on large cookie sheet, onion sides up. Bake 14 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack. Increase oven temperature to 400°F. Meanwhile, in small bowl, mix mayonnaise, garlic powder and 1/4 teaspoon pepper until well blended; refrigerate. Cut each turkey tenderloin in half crosswise to make 8 tenderloin steaks. Wrap 2 slices of bacon in crisscross pattern around each steak. Place 2 inches apart on 15x10x1-inch pan. Bake 28 to 30 minutes or until juice of turkey is clear when center of thickest part is cut (165°F) and bacon is cooked. Set oven control to broil. Split biscuits. Place biscuit halves, split sides up, back on large cookie sheet. Sprinkle split side of each of the 8 biscuit tops with 1/4 cup cheese. Broil with tops 4 inches from heat 1 to 2 minutes or until biscuits are toasted and cheese is melted. Spread garlic-pepper mayonnaise on split side of each of the biscuit bottoms; top with turkey steak and biscuit top.

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).

PETE'S "RUBBED AND ALMOST FRIED" TURKEY SANDWICH

Steps:

• Whisk the vinegar and olive oil together in a small bowl and season with salt and pepper.
• Slice the focaccia into 4 equal pieces; then slice each piece horizontally for sandwiches. Spread some of the Dijon mustard on the cut side of the bottom half of each focaccia. Top bread evenly with turkey, peppers, and season with salt and pepper. Add mozzarella and baby greens, and drizzle the balsamic dressing on top. Smear the top half of each focaccia with Key Lime Garlic Mayonnaise, and place on top of greens to finish sandwich. Brush the tops and bottoms of each sandwich with olive oil.
• Heat a sandwich press, or use cast iron pans and aluminum foil covered bricks to press sandwiches. Cook the sandwiches, in batches if needed, until the cheese melts and the bread is toasted. Serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Special Equipment: deep heavy-bottomed pot for frying turkey
• Process the garlic, herbs, lemon zest, salt and pepper in a food processor fitted with the metal blade until coarsely ground. Rub mixture generously over turkey breast. Roll the turkey breast into a compact shape by turning the smaller end of the breast under. Wrap tightly in 3 layers of heavy-duty aluminum foil.
• Fill a deep heavy-bottomed pot 2/3's full with oil. Heat over medium-high until a deep-fry thermometer reads 350 degrees F. Fry the turkey breast, wrapped in the foil, for 35 minutes or 12 minutes per pound. Carefully remove turkey from oil and set aside, wrapped in the foil, to cool to room temperature. Refrigerate turkey until firm enough to thinly slice, at least 2 hours or overnight.
• Pulse the egg, mustard, garlic and lime juice in a food processor fitted with a metal blade. Season with salt and pepper, to taste. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Transfer mayonnaise to a bowl, stir in zest, cover and refrigerate for 1 hour.

TURKEY BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and Cheddar cheese in a bowl and mix well. Spoon mixture into the center of the jalapeno halves and spread out.
• Cut bacon slices in half crosswise and wrap 1 bacon strip around the center of each jalapeno half. Place jalapeno poppers on a non-stick baking sheet.
• Bake in the preheated oven until bacon is cooked and jalapenos are a little tender, 10 to 15 minutes.

PEPPERED TURKEY BACON-OVEN MADE

Steps:

• Preheat oven to 400.
• Line a cookie sheet with parchment paper and give it a spray of cooking spray(PAM).
• Lay the bacon out on the sheet making sure not to overlap. (you may need to make 2 batches).
• Sprinkle with black pepper.
• Put into oven for 12 minutes and then start watching until it gets as crisp as you like.
• I leave it in for around 15 minutes.
• Take out of the oven and put the bacon on a plate covered with paper towels to drain.
• Enjoy!

APRICOT TURKEY SANDWICHES

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Spread two toast slices with jam. Layer with turkey, bacon, tomato, onion, lettuce and cheese. Spread remaining toast with mustard; place on top.

BACON-WRAPPED TURKEY BURGERS

Steps:

• Set oven control to broil and/or 550 degrees.
• Cook bacon until limp; cool.
• Mix turkey, bread crumbs, worcestershire sauce and garlic salt.
• Salt and pepper to taste.
• Shape into 6 1/2" inch thick patties.
• Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks.
• Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side.
• You can also grill these on a BBQ on medium heat until turkey is cooked through.

BACON WRAPPED CHEESE STUFFED MEATBALLS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil (for easy clean up) and place a rack in the pan (I use a rack like you use to cool cookies) In a large bowl, mix the ground beef, torn bread, water, onion, garlic powder, salt, pepper and egg. Blend well. Divide meat into 8 equal portions. Form meatball around a cube of cheese. Wrap with one slice of bacon, then turn the meatball 90 degrees and wrap in another slice of bacon. Place meatballs, bacon seam-side down on the rack in the prepared pan. Bake for 30-40 minutes or until bacon is nicely browned and beginning to look crisp (the bacon won't crisp on the bottom, FYI).

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.