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Bacon-Wrapped Roasted Turkey with Stuffing

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Doc Ward, Level 7
Doc Ward
Everything tastes better with bacon and turkey is no exception! In this recipe you'll roast your turkey with a layer of bacon, which allows the bacon juice to seep deep into the meat of the turkey. Chef Doc will walk you through this simple recipe and help ensure that your Thanksgiving feast is a success!

Cooking Recipe

Servings: 12

10-12 lb turkey
2 carrots, rough chop
2 celery stalks, rough chop
2 onions, rough chop
10 garlic cloves
12 strips of bacon
Olive oil
Salt and pepper to taste

1. Clean turkey and remove giblets from the cavity. Pat turkey dry with a paper towel. Pre-heat oven to 375°F.

2. Stuff turkey with onions, celery, carrots, and garlic. This stuffing combination along with the bacon juice will make a very flavorful gravy.

3. Rub olive oil on every exposed part of the turkey and season with salt and pepper to taste. Tie the legs and wings with kitchen twine to create a uniform cooking surface. Place the turkey in a roasting rack inside a roasting pan.

4. Place the turkey in a roasting rack/pan and cook uncovered in a 375°F oven. At the one hour mark, baste the turkey with the pan juices and reduce the oven temperature to 350°F. For best results, basting should be done in the oven and as quickly as possible so the oven temperature does not drop. Continue roasting and baste the turkey every 30 minutes. Total cook times will vary by the size of the turkey, but a good rule of thumb for the total cook time is 15 minutes per pound. Begin taking the temperature of the turkey at the 2.5 hour mark. When the internal temperature reaches 165°F, the bird is ready.

5. When the turkey is nearly ready, reduce the heat further to 225°F. Remove from the oven and cover the entire turkey with one layer of bacon. If you need help securing the bacon on the turkey, use toothpicks to pin the bacon down. Place the turkey back in the oven for 20 minutes or until the bacon is brown and crispy. Baste with the pan juices one more time, then let it rest for approximately 15 minutes before cutting and serving.


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