The final product!!!!

The final product!!!!

INGREDIENTS

  • One 12 pound turkey
  • lots of kosher salt
  • a plastic bag from the grocer

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  • Take the turkey, clean out the insides and make sure you remove the neck giblets and anything else in the cavity.  Clean it off thoroughly and pat dry with a paper towel .  Next add kosher salt all over and then put into a grocery bag, close it up and put in the fridge for at least 12 to 24 hours.  This is called BRINING the turkey.

Ready to Brine

After it has Brined, take it out of the bag and rinse it under water and again, pat dry with paper towel….now the fun part.

First, preheat your oven to 500 Degrees 

Next take:

  • 2 sticks soft butter
  • 1 /2 cup poultry seasonings (sage, thyme, marjoram, oregano, rosemary or poultry seasoning alone…your choice!)
  • 2 cloves garlic, minced
  • 1/2 pound bacon to use with butter

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  • Put all ingredients into food processor and mix until ingredients are smooth

Bacon Butter

 

  • Now, SLOWLY, rub the mixture under the skin with the breast and the legs & thighs doing your best not to tear it.  Then take the rest and spread it ALL over the turkey so it looks like a kindergarten project!!

turkey with bacon butter

  • Put this in a 500 degree preheated oven for 30 minutes and then remove from oven.

Bacon Turkey ready for oven

Once removed from the oven, take your bacon strips and put it on top of the turkey and make whatever design you want!!! I did a lattice look like one does with pie crust, but it makes no difference.  Once the turkey has the bacon all over it, reduce the oven temp to 350 degrees and cook for 2 1/2 to 3 hours.  You can tent it with an aluminum foil  and make sure you have a meat thermometer on hand and check it until you have an internal temp of 160 degrees.  Then take out of oven and let sit for 20 mins before carving.

The final product!!!!

The final product!!!!

Once I take it out of the oven, I put it on the cutting board and cover with the foil and let sit while I go back to the pan and start making the gravy!!!

When I carve it, I do take ALL the bacon off and I saved it and put it in the fridge to use at breakfast the next day.  But you can also serve the bacon with your meal!!  Again, YOUR CHOICE!!!!

This truly was the BEST turkey I ever made and I think my guest can attest to that!!!!  Everyone went back for seconds!!!!!!

*****Thank you the Daily Meal & the Runawayspoon for your guidance in making this meal!!******

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