Peppered Bacon Wrapped Turkey

10
Medium
Dinner

Characteristics

Without nuts

Nutritional Facts Per Serving

180
Calories
24 g
Protein
3 g
Carbs
Show all nutrition facts

Nutritional Facts

1 10
  • Amount For Serving % Daily Value
  • Calories 180
  • Lipides 8 g
    • Saturated fat  2.5 g
  • Cholesterol 90 mg
  • Sodium  340 mg
  • Carbs 3 g
    • Sugar  1 g
  • Protein 24 g

Ingredients

  • 1 pkg Sensations by Compliments Thick Cut Peppered Bacon
  • 1/4 cup Dijon mustard
  • 1 tbsp honey
  • 2 tsp each dried thyme and dried rosemary leaves
  • 1 tsp dried tarragon leaves
  • 1 tsp salt
  • 12 lb 1 turkey, fresh or frozen and thawed
  • 12 lb 1 turkey, fresh or frozen and thawed
  • 1 cup reduced sodium chicken broth
  • 3 tbsp cornstarch

Method


  1. Preheat oven to 350°F (180°C). Arrange half the bacon strips side by side on parchment-lined baking sheet. With remaining strips, weave bacon over and under the arranged strips to create a lattice pattern. Place in freezer 15 to 20 min. until firm.
  2. 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.
  3. 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.
  4. Meanwhile, skim fat from pan juices in roasting pan and discard. Heat juices over medium heat. Stir in broth and 1 cup (250 mL) water; bring to a boil. In cup or bowl, whisk cornstarch with 3 tbsp (45 mL) water until smooth. Gradually whisk mixture into sauce. Simmer 8 to 10 min. until gravy is thick and glossy. Strain and serve with sliced turkey.

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