Bacon Basted Dutch Oven Turkey Recipes
A SIMPLY PERFECT ROAST TURKEY
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g
BACON-BASTED DUTCH OVEN TURKEY
I bought a very small young turkey and decided to try to experiment with cooking it stovetop in my cast iron dutch oven. I stuffed the cavity with fruit and vegetables and herbs and rubbed the whole thing with bacon grease(yes! bacon grease-another experiment!), salt and pepper. Browned, then braised it. It was so good! Full of...
Provided by cindy sandberg
Categories Turkey
Time 3h15m
Number Of Ingredients 8
Steps:
- 1. Rinse the turkey well and pat dry with paper towels. Put the 1T of bacon grease in the cavity along with the herbs, apple, onion, celery and carrot. (if it won't all fit, just throw any leftover chunks in the pot when the turkey has been browned and is ready to braise)
- 2. Rub some of the remaining bacon grease between the skin and the meat of the breast. Rub the turkey all over with the rest of the bacon grease, then salt and pepper well.
- 3. Add 1T of butter or olive oil to a heavy dutch oven, heated on med. heat. Place the turkey in breast side up and brown the bottom of the turky(about 6 or 7 min.) Flip the turkey breast side down, put the lid on the dutch oven tightly and cook for 30 min. Pour 1c of chicken stock(or water) around the bird, lower the heat to med-low, replace the lid and simmer for about 2-2 1/2 hrs., until very tender, basting once or twice during last half hour of braising.
- 4. Remove to a platter, let rest 10 min. or so, then carve or pull meat from bones.(Mine was practically falling off the bone, and, other than the breast, did not need carved with a knife!)
- 5. Drizzle some of the cooking liquid on the meat and cover until ready to serve. Thicken the rest of the liquid for gravy.
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BACON-ROASTED TURKEY WITH SWEET-ONION GRAVY RECIPE
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- Preheat the oven to 350°. In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.
- Using your fingers, gently separate the turkey skin from the breast and legs. Season the turkey cavities with salt and pepper. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string.
- Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top. Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes or for up to 1 hour.
- Meanwhile, strain the pan juices into a bowl. Skim off the fat; pour 1/4 cup of the fat into a large, deep skillet. Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 5 minutes. Add the garlic, then stir in the flour. Gradually add the stock, whisking constantly, until smooth. Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes. Discard the thyme and garlic. Season the gravy with salt and pepper and transfer to a warmed gravy boat.
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- Be sure to thaw the turkey fully. Remove from the fridge and let sit at room temperature for 1 hour to take the chill off before roasting.
- Combine the salt, brown sugar, smoked paprika, black pepper, onion powder, garlic powder, and cayenne pepper in a small bowl. Set aside 2 tablespoons. Add remaining spice blend to a food processor along with the chopped bacon and pulse 10-15 times to create a paste.
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