You’re Thanksgiving guests will rave about this bacon wrapped turkey.
Elevate your Thanksgiving turkey by wrapping it in bacon! This simple technique will take your turkey from good to great.
Chef Todd Leonard shares the recipe. Paired with a sage supreme sauce and maple glazed yams, you’re in for a delicious feast!
Bacon Wrapped Turkey
- 14 ounces Turkey breast – cut into 1 1/2 X 11/2 X6 inches length
- 5 slices Smoked bacon — shingled on each other and slightly pounded
- 2 tablespoons Egg whites
- 1 tablespoon Pit seasoning
- Prepare and cut turkey breasts into a small, long shape. Lay the bacon down on the cutting board slightly shingled and place plastic over the top. Slightly pound the bacon to thin it out and press the sides together.
- Season the turkey piece and place it at the beginning of the bacon, to cover the width of the bacon. Brush with egg whites.
- Cut ends of bacon overlap just 1 inch.
- Roll the turkey tightly in the bacon.
- Placer on sheet pan and roast in the oven until internal temp hits 165.
- Rest for up to 20 minutes before slicing.
- 1 cup yellow onion small dice
- tablespoon Shallots minced
- tablespoon Garlic minced
- cup Mushrooms quartered
- tablespoon Sage – minced
- quarts Chicken or Turkey stock
- 1 1/2 cups Cream
- 1/2 cup blonde roux or as needed — equal parts of melted butter and flour
- Salt and white pepper to taste
- In a medium size pot, sweat the onions, garlic, and shallots together. Add in the mushrooms and sage and cook another 2-3 minutes on medium heat.
- Deglaze the pan with the chicken stock and simmer and reduce by 1/3 or for 10-20 minutes on medium-low heat.
- Add in the cream and simmer for another 3-4 minutes.
- Season and taste.
- Add in the Roux in small amounts to thicken to desired thickness. simmer to cook out flour for another 2 minutes.
- Add a little hot sauce and Worcestershire sauce if desired for flavoring.
Maple Glazed Yams
- 3 pounds Yams or orange sweet potatoes
- 1/2 cup Maple Syrup
- ¼ cup Brown sugar
- 14 cups Butter
- Pinch of cinnamon
- Pinch of salt
- Peel and cut yams or sweet potatoes to the desired shape, blanch the potatoes until about 65% cooked, and shock in ice water. (Steam is best but salt water works)
- In Teflon nonstick pan, caramelize the yams with a little oil, add in the cinnamon and salt, then the maple syrup and brown sugar, bring to a boil, and finish with butter.
- Top with marshmallows and torch or place in oven under the broiler to brown the mallows. Serve immediately.