HOW TO MAKE TURKEY BACON IN THE OVEN RECIPES
BACON-WRAPPED TURKEY RECIPE: HOW TO MAKE IT
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 40 minutes
Prep Time 10 minutes
Cook Time 03 hours 30 minutes
Yield 18 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 475°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, thyme, salt, rosemary, sage, poultry seasoning and pepper; spread over outside of turkey breast and legs. Add 2 cups water to pan., Wrap turkey legs in a single layer of bacon strips, trimming to fit (about 6 slices total). Tie drumsticks together. On parchment or waxed paper, arrange 8 bacon strips side by side. Weave 8 slices bacon perpendicular to first 8 strips, making a lattice. Adjust lattice so it is tightly woven. Transfer lattice to turkey breast by flipping parchment over the turkey; carefully peel off parchment. Adjust lattice to cover turkey breast and trim edges of bacon to fit. Secure with toothpicks, if needed. , 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.
Nutrition Facts : Calories 496 calories, FatContent 27g fat (9g saturated fat), CholesterolContent 208mg cholesterol, SodiumContent 536mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 60g protein.
HOW TO COOK TURKEY BACON IN THE OVEN (BEST WAY) (2022 ...
Turkey bacon is a healthier option for many people to choose from over pork bacon. It is low in fat when compared to pork bacon. Here you will learn how to cook turkey bacon on the oven.
Provided by Niks
Categories Appetizer
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 3
Steps:
- Before you start with your cooking, preheat the oven to 400°F (204°C). Then fold a sheet of aluminium foil.
- Tear off the sheet of foil that's 2 inches (5.1 cm) to 3 inches (7.6 cm) longer than the baking sheet that you are using
- Keep folding the back and forth like an accordion (fan-shaped). Make proper ridges in your foil that are 1 inch (2.5 cm) tall
- Foil ridge helps the bacon to be cooked properly and give it natural crisp. If you need flat bacon, you can lay a sheet of foil on a baking sheet.
- Arrange the turkey bacon across the foil ridges. You have to place the ridged foil on the baking sheet and lay as many turkey bacons pieces across the foil
- Do not overlap the bacon strips, or else your bacon won't crisp up
- Bake your turkey bacon for about 7 to 8 minutes only
- Put the baking sheet inside the preheated oven, then bake your turkey until the bacon turns golden or brown and crispy
- As soon as the turkey bacon's sides look dry and crunchy, you can flip the slices of bacon
- After flipping the strips, bake the other side of the slices for 7 to 8 minutes more
- Using ridged foil is a good way to avoid flipping the slices as it makes the presence of the ridged shape possible all by itself. But tongs can be used to flip the turkey if you are using a flat sheet of aluminium
- Cook your turkey bacon for 7 to 8 minutes more so it can become absolutely crispy.
- Please take out your bacon from the oven and serve it. Do use oven gloves to take the pan out of the oven to keep your hands safe.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
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From bbcgoodfood.com
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- Pour the fat away from the roasting tin, leaving just the juices. If your tin is flameproof, pour in the Sticky Port gravy (see 'Goes well with', right) to reheat with the juices; if not, tip them both into a saucepan and reheat. Serve the remaining salt mix as a seasoning alongside the rest of the meal.
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Total Time 05 hours 05 minutes
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- Preheat oven to 325°. Place turkey on a rack in a roasting pan, breast side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon peel and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly., Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices., To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices over turkey; cool slightly, about 1 hour. Cover and freeze up to 3 months., To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. Transfer turkey and cooking juices to a large baking dish. Pour 1-1/2 cups broth over top. Bake, covered, until a thermometer inserted in turkey reads 165°, 50-60 minutes., To prepare gravy: Remove turkey to a platter, reserving broth mixture; keep warm. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in broth mixture; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve with turkey.
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TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving
Total Time 2 hours 35 minutes
Calories 787 calories per serving
- Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
- Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
- Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
- To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
- When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
- Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
- Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.
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