HERB AND BACON ROAST TURKEY

HERB AND BACON ROAST TURKEY image

Yield 8 people

Number Of Ingredients 15

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Ingredients

Herb and Bacon Roasted Turkey
15-pound turkey, rinsed and patted dry
1 tsp. salt
1 pound sliced smoked bacon, cut in chunks
2 Tbs. olive oil
1 large onion, peeled and finely chopped
1 stick (8 Tbs.) butter, soft, plus extra for coating the skin of the turkey
4 oz breadcrumbs
2 Tbs. sage, chopped
2 Tbs. fresh thyme leaves
Salt and pepper to taste
8 celery ribs
5 carrots
4 medium onions, peeled and sliced crosswise
2 heads garlic, cut crosswise

Steps:

Pre-heat the oven to 350 degrees F. On a cutting board, lay the turkey, breast facing up. Using a sharp knife, remove any fatty deposits, excess neck skin and any remaining neck bone. Rub a small amount of salt inside the body cavity (this will help season the meat that is closest to the bone). Set aside. Puree bacon in a food processor until smooth; reserve. In a medium saucepan, add the olive oil and warm over medium heat. Add the onions and cook until soft and translucent, about 8 minutes. Add the pureed bacon, butter, breadcrumbs and herbs, and cook until fats have melted and combined with onion and bread crumbs. Season with salt and pepper, stir, and remove the pan from the heat. With the neck cavity facing you on the cutting board, reach your fingers between the breast flesh and the skin. Run your fingers under the skin, freeing it from the flesh until you reach the middle back of the bird. Spread the bacon/herb mixture between the skin and flesh of the bird to this point, making sure to distribute the coating evenly. Generously season the skin with salt and pepper and rub skin with butter. Prepare a large roasting pan as follows: Drizzle olive oil across the bottom then add the whole celery and carrots, plus the onion and garlic halves. Using the vegetables as a bed, lay the turkey on top, then place the pan in the pre-heated oven. Roast the turkey for approximately 2 to 2 1/2 hours or until a meat thermometer registers an internal temperature of 165-170 degrees. (If you do not have a meat thermometer, pierce the thigh and when the juices run clear, the turkey is done.) Remove the turkey from the oven and allow it to rest for at least 1 hour before slicing so that all the juices will go back to the center of turkey and be fully absorbed into the meat.