No Baste, Brown Sugar and Hickory Bacon Turkey |
| Name: |
Mike Grim |
| Base: |
NAS Brunswick, ME |
| Recipe: |
Preheat oven to 375
1 10 - 15 lb. Turkey
1/2 Stick butter (melted)
1 Cup brown sugar
1 lb Hickory smoked bacon
Wooden toothpicks
Alluminum foil
1. Thaw and clean turkey, remove neck and giblets. (Stuffing and trussing are optional.)
2. Place in large roasting pan.
3. Mix brown sugar and butter, smear over turkey.
4. Wrap turkey in bacon, secure bacon with toothpicks.
If turkey has a pop up timer, be sure not to cover timer.
Any leftover bacon can be cooked and added to your favorite stuffing.
5. Cover turkey and pan completly with foil.
6. Roast for 20 minutes per pound.
7. Remove foil, roast for 20 more minutes or until bacon starts to blacken.
8. Remove from oven, Take temperature, should be 180 degrees or higher. I recommend taking it's temperature no matter if it has a pop up timer or not.
9. Let rest for 15 minutes, remove bacon dicarding any burnt pieces. Serve unburnt bacon with turkey, or add to stuffing, Yams, or squash.
10. Carve and serve. Tip: When carving the breast. First remove the whole breast meat from the turkey, cut perpendicular to the grain. (short way) The juices will not run as much while the meat is being carved.
Variation: This recipe works great on a ham also. With ham add 1/2 tsp. Ground clove to the brown sugar. |
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