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Bacon-Wrapped Roasted Turkey With Pan Gravy
By Blind Baird Scabb | November 23, 2009 |
Bacon bastes the bird, infuses it with flavor, crisps the skin and ensures tasty gravy.
02:48 PM CST on Friday, November 20, 2009
www.dallasnews.comThe Associated Press
To avoid any risk of Thanksgiving dinner not being indulgent enough, we created this over-the-top turkey and gravy affectionately dubbed “bacon bird.”
We wanted an easy way to infuse a turkey with deep flavor, while also keeping it moist, and create richly savory pan drippings for gravy. If we could get a crispy skin in the bargain, too, all the better.
We didn’t want to brine, as many people lack the time and space. Spice rubs are nice, but we wanted the flavor taken to another level. Which is how we came up with the idea of wrapping the turkey in bacon.
By wrapping the bacon under and over the skin, we not only enrich the meat with the seriously good smoky flavor of bacon, we also effectively baste the bird constantly during cooking (thanks to the fat rendering off the bacon as it cooks).
This also essentially deep-fries the skin in place. And as for the pan drippings for gravy – anything infused with that much bacon is amazing.
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BACON-WRAPPED ROASTED TURKEY WITH PAN GRAVY
1 12- to 14-pound turkey
2 large yellow onions, cut into wedges
1 ½ pounds sliced bacon
1/2 cup white wine
Salt and ground black pepper, to taste
2 tablespoons all-purpose flour
¼ cup water
Heat oven to 325 F. Place the turkey on a roasting rack set in a large roasting pan. Fill the pan with the onions.
Carefully separate the turkey’s skin from the flesh, trying to avoid breaking the skin. Work strips of bacon under the skin, running them along the tops of the breasts. Three to 4 slices should fit on each breast. Pat the skin back into place over the bacon.
Place several strips of bacon inside the cavity of the bird, unless you plan to stuff it. Wrap several strips of bacon around each leg, interlacing them to keep them in place. Lay strips across the top of the whole bird, weaving them, if desired.
Roast for 3-to 3-1/2 hours, or until the breast registers 160 F and the thickest part of the thigh reaches 170 F. Allow the turkey to rest in the pan for 10 minutes. Transfer the turkey to a serving platter and let it rest another 10 minutes.
Add the white wine to the roasting pan and place over medium heat on the stovetop. Heat, using a silicone spatula to scrape up any bits stuck to the bottom. Strain the mixture into a small saucepan. Season with salt and pepper.
In a small bowl, mix the flour and water.
Bring the drippings in the saucepan to a boil over medium-high. Slowly pour in half the flour mixture, whisking constantly. Return to a boil and simmer for 3 minutes. Adjust the thickness of the gravy with more of the flour mixture or water until you get the desired consistency. Be sure to simmer for several minutes after each addition of flour.
Serve the gravy with the turkey.
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Topics: In The News, Recipes | 4 Comments »
That’s great! Now I’m re-thinking brining our turkey…
As much as I like both bacon and turkey, that turkey platter looks very unappealing to me.
I was thinkin’ the same thing. Maybe it’s the nuts.
Hey, check this one out:
CLICK HERE
“The traditional Turbaconducken — a bacon wrapped Turkey stuffed with bacon wrapped chicken and bacon wrapped duck.”
Man, that’s a lot of bacon!
Now that’s a little over board!! Still gonna brine the turkey tomorrow night..