Bacon Wrapped Roast Turkey with Fruits and Rice Stuffing

  • Difficulty: Medium
  • 6 hours
  • 12 servings
Bacon Wrapped Roast Turkey with Fruits and Rice Stuffing

We can chat about yams, stuffing and pies all you want. But is there anything that says Thanksgiving more than the stuffed and roasted turkey? We think not. Here is a classic recipe with a twist: the stuffing is mainly rice with apples and cranberries. The best thing about this is covering the whole bird with the one-two punch of bacon and butter.

Ingredients

1 tablespoon vegetable oil
1 apple, diced
½ cup dried cranberries
1 cup basmati rice
2 cups of vegetable stock
5 basil leaves, fresh
1 rosemary sprig
salt
pepper
7 ounces of butter, room temperature
2 garlic cloves, crushed
2 tablespoons of fresh parsley, chopped
13 pounds of whole turkey, neck and giblets removed
20 bacon slices
7 carrots, peeled
1 white onion, quartered
8 celery stalks

Steps

  • Stewing the apple and the rice:
  • Heat the vegetable oil in a skillet, then add the apple, dried cranberries, and rice.
  • Cook and stir until the apple dices start changing color.
  • Add 1 – 1 ½ cups of vegetable stock.
  • Add the fresh basil and rosemary, stir everything and bring to a boil.
  • Keep simmering over medium heat while seasoning with salt and pepper. Add the remaining vegetable stock.
  • Cook and stir until reduced.
  • Preheat the oven to 425 degrees F / 165 degrees C.
  • The butter-parsley mix:
  • Add the butter, garlic, and the parsley to a small bowl. Mix until even.
  • Stuffing and cooking the turkey:
  • Stuff the turkey with the rice and apple mixture and truss its legs.
  • Coat with the butter-parsley mix and then cover it entirely in bacon slices.
  • Place the turkey on a baking tray inside an oven bag. Also make room inside the bag for the carrots, onion, and celery. Seal the bag.
  • Roast the stuffed turkey for 5 hours.

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