Hazel’s Famous Turkey and other Turkey Tips!

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Hazel’s  Famous Herb & Bacon Turkey 



Hazel's Herb Bacon Turkey

Hazel’s Herb Bacon Turkey

Hazel’s Herb Bacon Turkey

Ingredients:



10 slices of raw bacon

½ cup unsalted butter

2 sprigs of thyme

2 sprigs of rosemary

2 sprigs of sage

1 tablespoon garlic powder

Cracked pepper

1 orange (for cavity)

(Use your favorite herbs and be creative!)

Instructions:

Preheat oven to 325F.

Food process all ingredients except the orange until smooth. Stuff mixture under the skin of the turkey. Use a knife to cut an opening between the skin and flesh of the turkey, then use a spatula to open up the skin. Stuff orange inside cavity of turkey.

Put the turkey, breasts face down, in the roasting pan and cover with aluminum foil and bake. This will keep it moist, as the breasts are the driest part. .

Roast until meat thermometer reads 165 degrees fahrenheit. Broil the turkey skin to make it crisp at the end but don’t overcook it. Once the bird reaches 165F, leave the thermometer inside the bird, remove from oven and leave the foil on. Let it sit for at least 20 minutes then carve.

Click here to print: Hazel’s Bacon Herb Turkey

*If you want to see me do this on TV, check out the show Heirloom Meals with Carole Murko:

http://www.youtube.com/watch?v=Oh7LnWxbRQU

 

Turkey Tips

1. How big of a turkey do I buy?  Well, I go by the old rule of one pound of turkey per guest.  However, we are big fans of leftovers so my formula is 1.5 pounds per person.
2.  How do I make a moist turkey?  My trick is to stuff butter, bacon and herbs under the skin.  The herbs infuse from the fat of the butter while ensuring a perfect balance of moisture and flavor.
3. Crispy Skin?  No problem!  You can produce an extra crispy skin by squeezing lemon juice and sprinkling salt all over before roasting!
4.  Let your turkey sit 20 minutes before carving/serving!  This is key, as the flavor will be superior!
5. How long do I cook the bird?  Roast until meat thermometer reads 165 degrees Fahrenheit

 

11 Comments

  • Angela
    November 21, 2013 - 9:06 am | Permalink

    I am salivating!!!!

  • Meri
    November 21, 2013 - 9:35 am | Permalink

    Beautiful bird! And your photo skills are pretty amazing, too!

  • Brian
    November 21, 2013 - 10:32 am | Permalink

    I tried this recipe last year! OMG! Amazing! It’s what’s for dinner this year, as well!

  • Judy Schoonover
    November 21, 2013 - 2:27 pm | Permalink

    This looks and sounds amazing. Love how browned up it is…

  • Kathy Kahn
    November 21, 2013 - 4:18 pm | Permalink

    I am definitely using this recipe for Thanksgiving!!! Sounds wonderful!!

  • November 21, 2013 - 7:15 pm | Permalink

    Wow! This year’s turkey is going to be Cooper Boone delicious! Thanks for the recipe!

  • Donna
    November 21, 2013 - 7:30 pm | Permalink

    Looks wonderful

  • November 23, 2013 - 9:46 pm | Permalink

    Both recipes sound unique. I like the avacado in the Black Bean Soup. And I think the sedition of white wine to Succatash could really update it. Going to try them both.

  • Samantha Dudley
    November 23, 2013 - 10:50 pm | Permalink

    This is the recipe i will use this year! So excited, 2nd one o have ever cooked.

  • Kathy Kahn
    November 27, 2013 - 7:13 am | Permalink

    I am trying this recipe this year!!!!

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