Our Thanksgiving feast is starting to have some recurring appearances of certain delightfully yummy dishes. Here are some of our recurring stars: raspberry jello pretzel salad, spinach salad, garlic mashed potatoes, pumpkin praline cheesecake, and this scene stealer...
Bacon Herb Turkey
I saw this on a Martha Stewart show a couple of years ago. It was being done with just a turkey breast but when I heard the word BACON I thought to myself..."self, everything is better with bacon...who says I can't do that with a regular turkey?" And then I swear I heard, "No one...just do it."
So without much ado...bacon lovers get your pens ready...not bacon lovers...wait is there such a person?
May I present....
Bacon with a side of Turkey
(I did this for a 20lb bird, adjust ingredients accordingly)
1 lb of bacon, cooked and crumbled
(bacon drippings reserved)
1 stick of butter, softened
3 T of minced garlic
4 T chopped fresh sage
2 T chopped fresh rosemary
1 1/2 T chopped fresh thyme
1 1/2 T chopped fresh oregano
4 T coarse salt
1 T black pepper
Start with a properly thawed bird. Prep it the way you would prep any turkey (aka remove all that stuff that shall not be named, from the place that shall not be name...eww) and place it in a roasting pan.
Chop up all of the fresh herbs. Mix softened butter with garlic, 2 teaspoons of salt, and all of the herbs, until you have a paste. Set aside.
Lift skin, gently from the entire breast of the turkey (yes this part is kind of gross too...not for the faint of heart). Once the skin has been loosened, take the paste and put it under the skin. Try to insert as evenly as possible. After the paste is evenly distributed, go ahead and take your hands out of the skin and press from the outside of the bird everywhere you put the paste...just making sure the good stuff is all pressed in.
Now as if the butter and bacon on the inside isn't good enough...take those reserved bacon drippings and go ahead...remembering that it is Thanksgiving and calories don't count today...and brush the turkey all over the outside. With it all coated, sprinkle with rest of salt and pepper.
Cover with tin foil and cook at 375 for the recommended time for a turkey (at the weight you have) with no stuffing (here is a hint...this does vary between turkey companies, Martha, online guru's, you great aunt Betsy, and every cookbook known to man...so remember to check the temperature of your bird. The goal is 165 degrees). Take foil off for the last 30 minutes allowing for a goldeny goodness.
Make sure to let your Bacon Bird rest about 20-30 minutes before cutting into it.
Can you smell that? Smells like love...all because a pig and turkey fell in love.