Bacon Roasted Turkey With Daniel Recipe

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Servings: 12


Cost per serving $9.06 view details
  • 1 x turkey - (10 to 12 lbs)
  • 30 slc smoked bacon
  • 4 x fresh sage leaves torn
  • 1 tsp fresh rosemary leaves Grated zest of 1/2 orange Coarse sea salt to taste
  • 1 tsp freshly-grnd black pepper Sea salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. unsalted butter
  • 1 c. coarsely-minced onion - (1 med)
  • 2 c. coarsely-minced apple - (2 med)
  • 1 c. coarsely-minced peeled chestnuts (abt 12)
  • 1 Tbsp. finely-minced garlic
  • 1 tsp grated orange zest Leaves from 1 stem fresh rosemary finely minced
  • 5 x fresh sage leaves finely minced
  • 1 pch grnd cinnamon
  • 1 pch grnd allspice
  • 1 pch grnd nutmeg
  • 1 pch grnd coriander
  • 4 c. dry sourdough bread cubes - (1/2" cubes)
  • 1/4 c. raisins
  • 1/4 c. sliced almonds or possibly walnut halves
  • 2 lrg Large eggs
  • 1 1/2 c. chicken stock or possibly broth skimmed of fat Additional chicken stock or possibly broth if necessary
  • 1/4 c. finely-minced fresh flat-leaf parsley
  • 1/4 c. vegetable oil
  • 2 Tbsp. unsalted butter
  • 1 c. white wine
  • 1/2 lb coarsely minced shallots about 1 c.
  • 2 lrg celery stalks coarsely minced
  • 1 lrg carrot coarsely minced
  • 1 x fresh rosemary sprig
  • 1 x fresh sage sprig
  • 2 x fresh savory sprigs Grated zest of 2 oranges
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. extra virgin olive oil
  • 2 x butternut squash (necks only) peeled, and cut into 1/2" slices
  • 12 x endive leaves
  • 24 x cippollini or possibly pearl onions
  • 2 x celeriac peeled, halved, and cut into 1/2" slices
  • 12 lrg white or possibly cremini mushrooms cleaned, trimmed
  • 2 x fresh rosemary sprigs
  • 1 x fresh sage sprig
  • 2 x fresh savory sprigs Coarse salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. honey


  1. Remove liver and gizzard from turkey and finely chop; set aside. Using a boning knife, remove the legs and thighs in one piece from each side of the turkey. Cut the meat away from the thigh bone. Holding the thigh bone, use your other hand to carefully cut the meat from around the leg-thigh joint without cutting through the skin. Use the blade of the knife to scrape away the meat from the leg bone up to 2 inches from the tip end. Using a cleaver, break the leg bone, leaving the tip end intact. Remove the leg and thigh bone in one piece. Chill till ready to stuff. Remove the breast meat, with the skin intact, from each side of the turkey; set aside. Using the cleaver, chop all of the bones into 3-inch pcs and set aside.
  2. For the breasts: Lay 15 slices of bacon horizontally and overlapping slightly, on a clean work surface. Repeat with remaining 15 slices of bacon (the bacon should be equal in length to the breasts). Sprinkle the bacon with sage, rosemary, orange zest, sea salt and the peppercorns. Center each breast, skin-side down, vertically on the bacon. Wrap the slices around each breast very tightly to enclose. Using kitchen twine, truss each breast to secure the bacon to the breast. Refrigeratefor at least 1 hour and up to overnight.
  3. For the legs: In a large saute/fry pan over medium heat, heat butter. Add in onion, apples, chestnuts, garlic, orange zest, rosemary, sage, cinnamon, allspice, nutmeg, and coriander. Cook for 5 min. Add in the reserved minced liver and gizzard. Season with salt and pepper, and cook for 5 min more.
  4. Meanwhile, combine in a large bowl the bread, raisins, and almonds. Add in the cooked vegetable mix. Gently stir in Large eggs. Add in chicken stock, slowly, till the stuffing is moist but not wet. If necessary, add in more chicken stock to moisten. Sprinkle with parsley; stir to combine.
  5. Firmly press about 1 1/2 c. of the stuffing into the center of each leg. Wrap the meat tightly around the stuffing to enclose. Truss with kitchen twine to enclose. Refrigeratefor at least 1 hour and up to overnight. Transfer any extra stuffing to a buttered baking dish, and bake, covered, for 30 min and uncovered for 15 min more in 400 degree oven.
  6. Roasting the breasts and legs: Preheat the oven to 400 degrees with the racks in the lower third and upper third of the oven. Combine 2 Tbsp. vegetable oil and reserved turkey bones in a large roasting pan. Transfer to the bottom rack in the oven and roast till well-browned, about 45 min.
  7. In a large saute/fry pan, heat remaining 2 Tbsp. vegetable oil and the butter over medium-high heat. Add in the chilled turkey breasts, and cook till golden all over. Remove and set aside. Repeat with the chilled legs; reserving any accumulated fat in the saute/fry pan.
  8. Remove the roasted turkey bones from the oven, and set wing pcs aside. Add in wine to the roasting pan; stirring to loosen bones from the bottom of the pan. Add in shallots, celery, carrots, herbs, and zest to the roasting pan, stirring to combine. Place the browned breasts and legs on top of the roasted bones. Return to the oven, and roast for 45 min, basting every 15 min, with the pan juices.
  9. Remove the breasts; set aside and keep hot. Continue to roast the legs, basting and turning, till the legs are cooked through, 1 to 1 1/2 hrs more. When done, remove the legs; set aside and keep hot. Strain the pan juices through a fine sieve, skimming off any excess fat, and keep hot.
  10. Meanwhile, prepare roasted vegetables. In a large heavy-bottomed roasting pan over medium-high heat, heat butter with extra virgin olive oil. Add in the reserved wing pcs, squash, endive, onions, celeriac, mushrooms, and herbs. Drizzle with 2 Tbsp. of the reserved fat, and season with salt and pepper. Cook, stirring occasionally, till the vegetables are lightly browned. Drizzle with honey. Transfer to the top rack in the oven, and roast till the squash and the endive are fork-tender, about 1 hour.
  11. Remove the twine from the breasts and legs. Slice crosswise into 3/4-inch slices. Arrange the slices on the platter with the roasted vegetables. Drizzle with the strained pan juices. Serve remaining juices on the side.
  12. This recipe yields 10 to 12 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 917g
Recipe makes 12 servings
Calories 936  
Calories from Fat 445 48%
Total Fat 49.76g 62%
Saturated Fat 16.33g 65%
Trans Fat 0.12g  
Cholesterol 110mg 37%
Sodium 1362mg 57%
Potassium 2179mg 62%
Total Carbs 91.72g 24%
Dietary Fiber 20.3g 68%
Sugars 16.52g 11%
Protein 32.07g 51%
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