TURKEY ROASTER VS OVEN RECIPES

Steps:

• Preheat oven to 300 degrees.Add 2 cup water to the bottom of the roasting pan.Combine melted butter, white wine, and stock in a medium sized saucepan. Set aside.
• Combined softened butter, sage, rosemary, thyme, lemon zest, garlic, and salt. Mix until well combined.
• Pat turkey dry with a paper towel.
• Rub 2/3 of the softened butter and herb mixture under the skin
• over the top turkey breast, and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.If stuffing turkey, stuff at this time and tie legs together. Secure skin flap in back. If not stuffing add onions, garlic, 1 lemon cut in half, carrots, and celery to the cavity of turkey for extra flavor. Tie legs together, secure skin flap in back, and tuck wings under turkey.
• Take cheesecloth and fold large enough to cover top and sides of turkey.
• Dip cheese cloth into white wine/butter mixture. Cover the top and sides of the turkey with cheesecloth.
• Heat butter/white wine mixture on low to warm, and use for basting. When butter white wine mixture runs low use pan juices.
• Place turkey in oven and baste every 20-30 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow any where from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29 pound turkey.
• Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. If cheesecloth is sticking baste it well to loosen from the skin.
• Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat. Make gravy during this time with remaining pan juices.

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!