Today I am going to do a throw back Thursday to last years bacon-wrapped turkey. Growing up, Thanksgiving meant walking across the holler to my grandma and grandpa Dreher’s house (although I have terrific memories of some trips to southern Indiana to spend the holiday with my grandma Linda’s family). Last year was the first time we held Thanksgiving ourselves. It was a fun task for my sister and I to take on together. It was also our first time cooking a whole turkey. Even though it presented its challenges (like our thermometer broke), I think we made the best turkey I have every had. The bacon locked in flavor and it made it juicy and falling off the bone. It was absolute perfection.
- 1 1/2 lb Bacon
- 1/2 lb Grass Butter (Kerry Gold is the easiest butter that I can find, thank you Indiana for your silly raw dairy laws)
- Seasonings: sea salt, sage, thyme, rosemary
- 2 Apples
Let’s Make it Happen: Brine your Bird. Tuesday morning I pulled out, washed and rubbed that baby down in salt. Stuff it in a bag and put it back in the frig with our next play date scheduled for Wednesday. Process a 1/2 pound of bacon, 1/2 pound of butter and seasonings (I’m going to hit it with some sage, thyme, rosemary, Hawaiian sea salt, and while no one is looking I made put a hint of cinnamon). Make sure this is room temperature. Remove the bird on Wednesday, giving it a good rinse. Shove (rather gently slid) your hand under the skin and rub that butter bacon mix around. Use about 3/4 of the concoction, rubbing the remaining 1/4 on the outside. Weave the bacon and set in the frig to prepare for the big roast the next day. Thursday morning foil your pan and scatter with the vegetables and apples (stick some inside the turkey as well and make sure those legs are tied together). Cook at 450 for 30 minutes before turning it down to 375. Remove once the turkey reaches 155 degrees. Cover in aluminum foil and let it rest until it hits 165 degrees. That’s it, you’re ready to go! Enjoy, enjoy, ENJOY, this is truly delicious.