HOW TO SMOKE TURKEY LEGS LIKE THAT AT THE FAIR RECIPES
BACON WRAPPED TURKEY BREAST – SAVORYREVIEWS
The ultimate Thanksgiving dish! Simple and delicious! The bacon wrap allows for a juicy and tender turkey breast!
Provided by Rex
Categories Roasted Turkey
Total Time 140 minutes
Prep Time 20 minutes
Cook Time 120 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Preheat your oven to 300 degrees.
- Start with the bacon weave.
- To make the weave, lay out eight strips of bacon vertically on a piece of foil or plastic wrap.
- Then, fold over every other vertical piece of bacon in the middle. Next, place a strip horizontally across the vertical bacon.
- Then, unfold the folded strips and fold back the alternate row of bacon that you previously left flat. Place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat this process two more times.
- Once you finish the first half, repeat with the other half.
- Season the top of the bacon with a little salt and pepper.
- Now it is time to prepare the turkey breast. You can do this with a bone-in turkey breast, but it will take a lot more bacon. I prefer the ease of a boneless turkey breast. If your turkey breast was packaged with a net around it, make sure to cut the net off and dispose of it. There really won't be a need for the net as the sweet bacon weave will take its place. Once you have the turkey breast unwrapped and de-netted, season with a little salt and pepper. Then, wrap in the bacon. The foil/plastic wrap that you assembled your weave on will help you encase the turkey with the bacon.
- Once you have the turkey wrapped, place it on a rack on foil lined sheet pan.
- Insert a probe thermometer and then place into the oven. Cook until the internal temperature of the turkey breast is 165 degrees Fahrenheit. This took about 1 hour and 45 minutes for my 2.5 lb turkey breast. This time will vary based on the size of your breast. As always, make sure to cook based on temperature and not on time.
- Once the breast has come to temperature, remove from the oven and let rest for 10 minutes before carving.
- Serve and enjoy!
BACON WRAPPED TURKEY BREAST – SAVORYREVIEWS
The ultimate Thanksgiving dish! Simple and delicious! The bacon wrap allows for a juicy and tender turkey breast!
Provided by Rex
Categories Roasted Turkey
Total Time 140 minutes
Prep Time 20 minutes
Cook Time 120 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Preheat your oven to 300 degrees.
- Start with the bacon weave.
- To make the weave, lay out eight strips of bacon vertically on a piece of foil or plastic wrap.
- Then, fold over every other vertical piece of bacon in the middle. Next, place a strip horizontally across the vertical bacon.
- Then, unfold the folded strips and fold back the alternate row of bacon that you previously left flat. Place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat this process two more times.
- Once you finish the first half, repeat with the other half.
- Season the top of the bacon with a little salt and pepper.
- Now it is time to prepare the turkey breast. You can do this with a bone-in turkey breast, but it will take a lot more bacon. I prefer the ease of a boneless turkey breast. If your turkey breast was packaged with a net around it, make sure to cut the net off and dispose of it. There really won't be a need for the net as the sweet bacon weave will take its place. Once you have the turkey breast unwrapped and de-netted, season with a little salt and pepper. Then, wrap in the bacon. The foil/plastic wrap that you assembled your weave on will help you encase the turkey with the bacon.
- Once you have the turkey wrapped, place it on a rack on foil lined sheet pan.
- Insert a probe thermometer and then place into the oven. Cook until the internal temperature of the turkey breast is 165 degrees Fahrenheit. This took about 1 hour and 45 minutes for my 2.5 lb turkey breast. This time will vary based on the size of your breast. As always, make sure to cook based on temperature and not on time.
- Once the breast has come to temperature, remove from the oven and let rest for 10 minutes before carving.
- Serve and enjoy!
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ROAST DUCK WITH ORANGE AND GINGER RECIPE - NYT COOKING
For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
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- Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
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ROAST DUCK WITH ORANGE AND GINGER RECIPE - NYT COOKING
For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
From cooking.nytimes.com
Reviews 5
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From cooking.nytimes.com
Reviews 5
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- Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
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