BACON-WRAPPED TURKEY ROLL
Yes, turkey is the star on Thanksgiving, but a bacon-weave layer over the top makes it extra-special for the holiday. Even better, the bacon bastes the meat as it cooks, infusing it (and the stuffing within) with flavor and keeping it from drying out.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Set a wire rack on a baking sheet.
- Lay 1 turkey breast smooth-side down on a cutting board. There will be a thin side and a thick side. At about the midway point between them, slice horizontally into the thick side to within 2 inches of the outer edge so that you can open that side like a book and have 1 long piece. Pound the turkey with a mallet to an even thickness of about 1 inch. Repeat with the remaining breast.
- Place a large piece of parchment on a work surface. Arrange 12 slices of bacon horizontally on the parchment in 6 lines, with 2 slices of bacon slightly overlapping per line. Arrange the 6 lines so they are touching but not overlapping, with the ends lining up to form a rectangle. Working with the remaining 9 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon lines and vertically placing a slice of bacon over or under as needed to create a woven lattice design.
- Place the turkey breasts horizontally on the bacon, overlapping slightly. Scoop the stuffing into the center of the turkey. Holding the bacon and turkey, roll them up away from you, making sure the roll ends up seam-side down. (Use the parchment to help you keep the bacon and turkey together as you roll.) Tie with twine in 3 spots across the roll and once lengthwise. Transfer to the prepared baking sheet.
- Bake until the internal temperature registers 155 degrees F on an instant-read thermometer, 1 hour 40 minutes to 1 hour 45 minutes. Let rest for 10 to 15 minutes.
- Slice and serve with the gravy and cranberry sauce.
BACON WRAPPED TURKEY
A quick and easy Thanksgiving turkey recipe with a twist! Cook turkey for a total of 13 minutes per pound.
Provided by Alex Bega
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 32
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle sage and garlic powder over the entire turkey. Wrap turkey completely with bacon. Place turkey on a roasting rack and place roasting rack in a large baking dish. Pour water into the base of the dish.
- Bake turkey in the preheated oven, basting every 45 minutes with juices in baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 380.6 calories, Carbohydrate 0.6 g, Cholesterol 141.8 mg, Fat 18.9 g, Fiber 0.2 g, Protein 48.7 g, SaturatedFat 5.6 g, Sodium 273.5 mg, Sugar 0.1 g
TURKEY ROULADE RECIPE BY TASTY
Here's what you need: unsalted butter, yellow onion, carrot, celery, sweet italian sausage, fresh sage, fresh thyme leaf, plain stuffing mix, chicken stock, skin-on turkey breast, dijon mustard, melted butter, salt, black pepper
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
- Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
- Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
- Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
- Brush the turkey breast with the Dijon mustard.
- Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
- Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
- Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
- Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
- Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
- Let rest for 15 minutes, then remove the twine, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 34 grams, Fat 29 grams, Fiber 2 grams, Protein 64 grams, Sugar 4 grams
TURKEY ROULADES
The filling in this recipe goes so well with turkey. I love the hint of lemon, and the savory combo of apples, mushrooms and spinach. The bread-crumb coating adds a nice crunch. -Kari Wheaton, South Beloit, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon zest, 1/4 teaspoon salt and nutmeg. , Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt. , Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs. , Place in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° until a thermometer reads 170°, 40-45 minutes. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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