Bacon Covered Turkey
It's that time of year again and I've been on a bacon kick lately. And even though I use turkey bacon instead of pork bacon, I make the exception on the turkey itself.
Instructions on how to cook your turkey depend on the weight and will be explained in the link below this capsule from the Department of Agriculture, which shows you the safe way to get it done and how to make sure your stuffing is also cooked safely.
Every year I try to make a new stuffing and I've toyed around with ideas but came up with one I really like that I don't only use with turkey but also with pork and chicken. For this recipe you can use any kind of rice, pilaf, brown or regular white. Personally, I like Jasmine and Bazmati.
If you prefer potatoes, I wrote a great hub full of yummy potato recipes I know you'll enjoy and you can incorporate those with this turkey. Click below for cook potato recipes.
http://rosanamodugno.hubpages.com/hub/10-Cool-Potato-Recipes
If you don't have time to do this for this year's Thanksgiving, no worries, Christmas is coming up and so it goes, yet another excuse to eat way more than we planned and gain way more than expected. We can always begin our New Years Resolutions later anyway.
Enjoy and Happy Thanksgiving!
http://whatscookingamerica.net/Poultry/stuffingsafe.htm
Ingredients
- 20-25 Lbs Turkey, Cook this the way you always have.
- 2 Pks Turkey or Bacon strips
- 2 Cups Rice, 1 cup uncookoed rice makes 3 cups cooked
- 3 Stalks Green Onions
- 2 Tblspm Lemon Juice
- Dab Olive Oil
Instructions
- Prep your turkey by buttering it all up, place it in a tray and start weaving the bacon over and under like you do on a pie crust. It doesn't have to be neat and sometimes I don't cover the legs for those guests who aren't too crazy about bacon and still want that crispy turkey skin. I also sometimes use the bacon on only half the turkey or legs only. Using a knife, carefully make a slit to slide the end of the bacon under the skin. TIP: I like to slit random openings with the tip of a knife under the skin of the turkey and stick Garlic cloves in for a little more flavor.
- Cook your rice. If you are familiar with Brazilian way to cook rice, it's how I always make mine; Add a little olive oil in a deep pan or pot, season to taste and add rice on medium heat. Keep mixing until it gets brownish, then add water. I add white onions for this recipe, I used green onions. Add 1 tblspn of lemon juice while I'm cooking to ensure it will not stick. Now the rice will be harder, so it won't expand as much when it's in the turkey.
- When rice is done, drain it in cold water to cool off and put it in with the other ingredients in bowl, slowly mixing it until even. Add salt and pepper to taste, if you wish.
- Stuff the turkey with this. It should leave you with a little leftover. I like to make the stuffing separately, and then put it in the turkey afterwards. TIP: Save the leftover rice mix and stuff some tomatoes with this! A great little extra side! Top off with parsley & serve.
- Cover turkey with aluminum foil and bake at temperature per weight and set your timer or alarm to one hour PRIOR to being done. That's when you will remove your aluminum foil so bacon can get done. TIP: If bacon is not crispy enough or dark enough for you, hit broil for about 10 minutes. If you see that the bacon is already cooked and the turkey isn't done, then you set your oven temp too high.
- The gravy juice left from this turkey will be too good to be true with all that delicious mouth watering bacon flavor. You can make a gravy by adding a little bit of Corn Starch but I prefer it as-is.
