LEMON-PEPPER TURKEY WITH BACON GRAVY
Provided by Food Network Kitchen
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
- Remove the neck and giblets from the turkey; set aside for the gravy. Finely grate the zest from all 4 lemons; combine with the peppercorns and 1 tablespoon salt. Pat the turkey very dry with paper towels. Season the inside with about one-quarter of the lemon-pepper mixture, then rub the rest all over the skin. Cut one of the lemons into quarters; stuff inside the cavity along with the onion, celery and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
- Cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to paper towels to drain, reserving the drippings in the skillet. Chop the bacon; set aside for the gravy. Add the butter to the skillet with the drippings and stir until melted, then pour into a bowl and stir in the juice of 2 lemons. Let the lemon butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy.
- After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the bacon into the finished gravy.
- Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
- Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
BACON-WRAPPED TURKEY
Steps:
- Add 2 cups water to pan. Roast, uncovered, until bacon is lightly browned, 25-30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer. Cover loosely with foil if bacon browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.
Nutrition Facts : Calories 496 calories, Fat 27g fat (9g saturated fat), Cholesterol 208mg cholesterol, Sodium 536mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.
PEPPERED TURKEY BACON-OVEN MADE
I'm a pepper freak! I like to make this and put the leftovers in the fridge to have to put on sandwiches or wraps for lunch. Very easy
Provided by mydesigirl
Categories Lunch/Snacks
Time 17m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400.
- Line a cookie sheet with parchment paper and give it a spray of cooking spray(PAM).
- Lay the bacon out on the sheet making sure not to overlap. (you may need to make 2 batches).
- Sprinkle with black pepper.
- Put into oven for 12 minutes and then start watching until it gets as crisp as you like.
- I leave it in for around 15 minutes.
- Take out of the oven and put the bacon on a plate covered with paper towels to drain.
- Enjoy!
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- Meanwhile, stir together mustard, honey, thyme, rosemary, tarragon and salt. Pat turkey dry, inside and out, with paper towel. Rub mustard mixture all over outside of turkey and inside cavity. Tie legs together with kitchen twine and tuck in wing tips. Place turkey, breast-side up, on rack in roasting pan. Drape chilled bacon lattice over turkey to cover breasts and legs. Cover bird loosely with foil.
- Roast in preheated oven 2 1/2 hr. Remove foil; continue to cook approx. 30 to 60 min. until instant-read thermometer registers 180°F (82°C) when inserted into thickest part of inner thigh. Cover turkey with foil, if bacon begins to darken too quickly. Transfer turkey to serving platter. Remove kitchen twine, tent loosely with foil and let rest 30 min. before carving.
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