Tennessee Mountaintop Bacon Recipes

Steps:

• Mix flour, sugar, and black pepper together. Coat bacon slices well with the mixture.
• Place bacon on a baking sheet and bake at 400 degrees until brown and crisp.

Steps:

• Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.
• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note).
• Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.
• In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
• Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside.
• Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.

Steps:

• Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
• Remove turkey parts from cavities and use as you desire.
• Wash cavities well with cold water.
• Boil a kettle of hot water (scalding hot.).
• Place turkey in a clean sink or a large roasting pan.
• Pour hot water over the entire turkey including in the cavities.
• The skin will shrink tightly to the turkey.
• "This will help hold the natural juices in the turkey while it is cooking. Do not peel skin back to layer herbs under the skin. This will destroy the process for a moist turkey.
• "Pat dry both inside and outside of turkey.
• Preheat oven to 400°F.
• Sprinkle cavities with salt and black pepper and granulated garlic powder.
• If you are stuffing the bird, then line inside of cavity with cheesecloth, then stuff with your favorite dressing,"stuff loosely",.
• Tie legs and wings with a good meat wrapping twine and leave a lifting loop to remove the turkey from the pan when cooked.
• Place a wire rack in the bottom of roasting pan.
• Place the turkey on the wire rack, breast side up.
• Pour 2 cups of water or 2 cups of chicken broth into the pan.
• Pour about 1/2 cup or more if required of extra virgin olive oil over the exterior of the turkey.
• Cover the turkey with heavy aluminum foil, but do not let the foil touch the turkey as it will stick to the turkey while cooking.
• Pinch foil tight to the sides of the pan.
• Place turkey on lower rack in oven and cook for 1 hour.
• Reduce heat to 325 F and cook for 2 1/2 hours.
• Now turn heat up to 350 F and cook for another 1/2 hour.
• Remove foil from turkey. At this time test for doneness by inserting an instant read thermometer into the breast to see how the cooking temperature is. We are cooking towards a reading of 175°F.
• Baste,the turkey and continue cooking, uncovered, for an additional 1 hour at 350 F, basting about every 15 minutes so that the turkey turns a nice brown color.
• When the time for cooking is finished, test for doneness. Insert the instant read thermometer into the thickest portion of the turkey breast, reading should be 175 F and no more. .
• Remove from oven, lift turkey out the roasting pan using the string loops.
• Cover with foil and let the turkey rest for about 1/2 hour before carving.
• Total time for cooking a 16 pound stuffed turkey is 5 hours.
• There is no need to baste the turkey until the last 1 hour of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first 4 hours.
• For a crispy browner skin, you may wish to consider rubbing butter over the entire bird after pouring olive oil. This works very nicely.
• COOKING TIMES: Left Side -Stuffed---- Right Side - Unstuffed.
• *12-14lbs.
• 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.
• *14-16lbs.
• 4 1/2 - 5 hours-- 3 3/4 - 4 hours.
• *16-18lbs.
• 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.
• *18-20lbs.
• 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.
• *20-22lbs.
• 6 - 6 1/4 hours-- 4 1/2 - 5 hours.
• *22-24lbs.
• 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.
• NOTE: Test for doneness by inserting a meat thermometer in the thickest part of the breast, reading should be 175 F and in the thickest part of the leg or thigh, reading should be 180°F.