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Throwdown: Bacon Wrapped Turkey
By admin | November 2, 2009
For my turkey, I decided to go with a quick cooking method that I could do in the oven. I used our Infusion Roaster in a pan, but you could also do the same thing with the Turkey Cannon and place it in your own roasting pan.
I started with a 14 pound turkey. For the outside rub I used an olive oil, and then added a generous amount of rosemary garlic seasoning. I then separated the skin from the breast meat, and slid two slices of bacon up under the skin on both sides of the breast.
After placing the turkey onto the infusion roaster you can fill the tube with your liquid. For this turkey I used chicken broth, and then added some crushed garlic into the liquid. After that I plugged up the tube with half an apple to prevent the liquid from evaporating out the end.
After the turkey was on the infusion roaster, I added three cut up onions, chopped celery, and whole garlic cloves to the roasting pan. I also added more chicken stock to the roasting pan to prevent burning.
I put the turkey in a 400 degree oven and cooked it for 30 minutes. After the 30 minutes, turn the heat down to 350, and continue cooking for another 30 minutes. After the first hour, I pulled the turkey out of the oven and added my bacon weave to the top of the turkey breasts, securing it on the ends with toothpicks.
Place back in the oven and cook for another 30-45 minutes, or until a meat thermometer reads 165-170 degrees. Let sit 20-30 minutes before carving.
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Topics: Recipes, General Discussion |