google-site-verification=vSUuAS5yGVss9FtGRdS_L-RpdwjzXa7leWZhYCrPbc4 Dry-brine Bacon-Wrapped Turkey

Dry-brine Bacon-Wrapped Turkey

Updated: Feb 16

Texas Round Pen

Bacon-wrapped turkey is must with this year’s Mother's Day and Easter recipes. Dry-brined in a blend of seasonings including red pepper, chipotle and sage, this one of a kind turkey recipe has taste on top of taste on top of taste.

Recipe:


Dry Brine:

1 cup kosher salt

1/4 cup sugar

1 1/2 tablespoons freshly ground black pepper from Black Peppercorn Grinder

1 1/2 tablespoons Sage, Rubbed

1 tablespoon Calabrese Chili Peppers in Oil

1 tablespoon Fennel Seed, crushed

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Red Pepper, Crushed

Turkey:

1 fresh Turkey, (about 12 pounds) or try Pasture Raised Whole Chicken

1 1/2 pounds Nueske's Gourmet Bacon

5 to 6 sprigs fresh rosemary

1 onion, roughly chopped

1 peeled baby carrot, roughly chopped

1 stalk celery, roughly chopped

Instructions:

For the dry brine: Combined together the sugar, sage, salt, pepper, chile powder, fennel seed, onion powder, garlic powder, and red pepper flakes. Can be stored in an airtight container for up to 2 months.

For the turkey: Measure out 1 tablespoon of the dry brine per 5 pounds of turkey (a 24-pound turkey will take 5 tablespoons). Rub the brine all over the outside of the turkey. Add an additional tablespoon of the brine to the inside of the bird, underside of the breast.

Let the turkey sit for 30 minutes at room temperature, then dry with paper towels.

Preheat the oven to 400 degrees F.

Basket weave the bacon and center on top of turkey. The bacon on the far edges of the breast may not reach the end of the cavity, so add pieces in the crease between the thigh and the body.

Single Rosemary sprigs are great to pin bacon ends on the neck side and near wishbone. Use 1 onion cut into quarters to secure the bacon against the back side of the breast near cavity.

Put the rosemary, carrots, celery in a roasting pan and rest a rack on top. Carefully move the bird to the rack.

Oven roast the turkey until a thermometer inserted into the thickest part of the thigh (avoid touching bone) registers 160 degrees F, 1 hour 30 minutes to 2 hours. (Resting, the temperature should raise to a minimum of 165 degrees F.) If the turkey is browning too quickly, lower the oven temperature to 350 degrees F and tent the pan with foil. Let the turkey rest for 30 minutes before serving.



See Also:

Food

Meat & Poultry

Fruits & Vegetables

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