Bacon Herb Paste Stuffed Turkey
Bacon Herb Paste Stuffed Turkey is the antithesis of the dried out old bird; this bacon and herb stuffed turkey is moist, rich and succulent at every bite.
Servings: 12
Ingredients
- 1 pound bacon not too lean, chopped
- 1 large bunch flat-leaf parsley
- 3 tablespoons thyme leaves plus 1 thyme sprig
- bunch sage leaves
- freshly ground pepper optional
- sea salt
- 18-21 pound turkey giblets (liver, gizzard and heart) reserved for the gravy
- 2 large white onions in ⅛s
- 2 large apples in ⅛s
- 2 lemons in ⅛s
- 8 celery stalks; chopped
- 2 large onions; chopped
- 5 carrots; chopped
Instructions
- Preheat the oven to 350° F.
- In a food processor, combine the bacon, parsley, thyme leaves, and ½ 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). Stuff with the onion, apple and lemon ⅛s.
- 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 celery, carrots and white onions in a large roasting pan. Set turkey on roasting rack (or set the turkey on top of vegetables). Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 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.
- If the turkey was done before the skin was browned (not that this happened to me) you can use the excuse to bust out your kitchen torch.
Or simply put it under the broiler for a few minutes and then serve with a flourish. 
Notes
*This part can be done a day ahead and then the whole bird should be covered and refrigerated. Bring out of the fridge an about 90 minutes before you want to cook it for best results.
This salty pan drippings makes the best gravy. I often add white wine, mushrooms and chicken stock with a little roux but really any recipe for gravy you like will benefit from this most delicious of bases. Adapted from Food and Wine
This salty pan drippings makes the best gravy. I often add white wine, mushrooms and chicken stock with a little roux but really any recipe for gravy you like will benefit from this most delicious of bases. Adapted from Food and Wine