Bacon Herb Paste Stuffed Turkey

Bacon Herb Paste Stuffed Turkey herbs and bacon golden brown This Bacon Herb Paste Stuffed Turkey is a variation on a Food and Wine recipe that I’ve been making for years. Bacon Herb Paste Stuffed Turkey is also one of my most requested recipes and it’s a great solution to send to the many people who complain that they don’t like turkey that much, it’s the weak link of Thanksgiving, or the turkey is always dry. Au contraire, mon frère! I promise that if you make this Bacon Herb Paste Stuffed Turkey there will be so few leftovers that you will go up a size next year so that you will have enough turkey leftover to make my Leftover Thanksgiving Enchiladas or Turkey Gumbo. I also promise that your guests will rave and the gravy will be the best gravy you’ve ever made. Tall promises, I know, but not tall tales. This Bacon Herb Paste Stuffed Turkey will deliver and the best part is, it doesn’t even require you to get up at the crack of dawn to cook it. When you do decide to make my Bacon Herb Paste Stuffed Turkey for Thanksgiving, please make sure to check out the complete Thanksgiving 2009 menu for awesome sides, decorations, and ideas on how to make cooking for Thanksgiving smooth sailing. Happy Turkey Day is on the way with this Bacon Herb Paste Stuffed Turkey.

Bacon Herb Paste Stuffed Turkey
Serves 12
Bacon Herb Paste Stuffed Turkey is the antithesis of the dried out old bird; this bacon and herb stuffed turkey is moist, rich and succulent at every bite.
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Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
4 hr
Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
4 hr
1380 calories
15 g
574 g
42 g
222 g
12 g
904 g
869 g
8 g
0 g
22 g
Nutrition Facts
Serving Size
904g
Servings
12
Amount Per Serving
Calories 1380
Calories from Fat 378
% Daily Value *
Total Fat 42g
65%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 10g
Cholesterol 574mg
191%
Sodium 869mg
36%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
15%
Sugars 8g
Protein 222g
Vitamin A
89%
Vitamin C
26%
Calcium
24%
Iron
83%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound bacon (not too lean), chopped
  2. 1 large bunch flat-leaf parsley
  3. 3 tablespoons thyme leaves, plus 1 thyme sprig
  4. bunch sage leaves
  5. freshly ground pepper (optional)
  6. sea salt
  7.  
  8. 18-21 pound turkey, giblets (liver, gizzard and heart) reserved for the gravy
  9.  
  10. 2 large white onions in ⅛s
  11. 2 large apples in ⅛s
  12. 2 lemons in ⅛s
  13. 8 celery stalks; chopped
  14. 2 large onions; chopped
  15. 5 carrots; chopped

Instructions
  1. Preheat the oven to 350° F.
  2. In a food processor, combine the bacon, parsley, thyme leaves, and ½ teaspoon of pepper. Bacon Herb Paste Stuffed Turkey herbs and bacon
  3. Process to a paste. Bacon Herb Paste Stuffed Turkey herbs and bacon paste
  4. Using your fingers, gently separate the turkey skin from the breast and legs. Bacon Herb Paste Stuffed Turkey herbs and bacon pulling back the skin
  5. Season the turkey cavities with salt (and pepper). Stuff with the onion, apple and lemon ⅛s.
  6. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Bacon Herb Paste Stuffed Turkey herbs and bacon massaging in paste
  7. Season the outside of the turkey with salt (and pepper) and tie the legs together tightly with kitchen string.*
  8. Scatter celery, carrots and white onions in a large roasting pan. Set turkey on roasting rack (or set the turkey on top of vegetables). Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170°.
  9. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes or for up to 1 hour.
  10. If the turkey was done before the skin was browned (not that this happened to me) you can use the excuse to bust out your kitchen torch.Bacon Herb Paste Stuffed Turkey herbs and bacon torching the turkey Or simply put it under the broiler for a few minutes and then serve with a flourish. Bacon Herb Paste Stuffed Turkey herbs and bacon cavity
Notes
  1. *This part can be done a day ahead and then the whole bird should be covered and refrigerated. Bring out of the fridge an about 90 minutes before you want to cook it for best results.
  2. This salty pan drippings makes the best gravy. I often add white wine, mushrooms and chicken stock with a little roux but really any recipe for gravy you like will benefit from this most delicious of bases.

Adapted from Food and Wine
beta
calories
1380
fat
42g
protein
222g
carbs
15g
more
Adapted from Food and Wine
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Comments

Bacon Herb Paste Stuffed Turkey — 23 Comments

  1. Bacon paste is going to stick in my mind for a long time. What a cool and wonderful concept in adding flavor! Your turkey looks fabulous!

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