Holiday recipe for stuffed turkey baked with bacon. This is a very tasty recipe for special occasions like Christmas, Thanksgiving and family holidays. A unique combination of flavors and an explosion of delight. A great combination from the turkey, the bacon and spicy stuffing will impress you.
Stuffed turkey baked with bacon
Course: Recipes, MainCuisine: InternationalDifficulty: Difficult8
servings30
minutes5
hours1032
kcal5
hours30
minutesGreat roasted turkey meat with butter and soaked up the flavor of the bacon. Combine it with stuffing and baked vegetables and feel the unique flavors.
You need a whole turkey and its giblets. If the turkey is sold without giblets, you can use a chicken one. If you don’t like giblets, you can prepare the stuffing with mushrooms. As you prefer. The turkey must be around 4 kilograms. Butter to glaze it. Bacon to cover the turkey and bake. Rice and onion for stuffing. Carrots, potatoes and onions for garnish.
To cook it, you need one big tray. One saucepan to cook the stuffing and a pot for boiling the giblets.
This recipe is not easy and fast. You have to have at least 5 hours for preparing it. But the result will stun you.
Ingredients
- Turkey
1 Whole Turkey, around 4 kg
300 g. Bacon, sliced
100 g. Butter
1 tsp. Paprika
Black pepper
- Stuffing
100 g. Rice
200 g. Turkey giblets
1 stalk Leek onion, chopped
1 tsp. Spearmint
Black pepper
4 tbsp. Oil
- Garnish
6 Potatoes, coarsely chopped
3 Yellow onions, coarsely chopped
4 Carrots, coarsely chopped
1 glass Beer
1 tbsp. Oil
Directions
- Start
Wash the turkey and dry it with kitchen paper. Mix the paprika with the butter. Add the black pepper. Mix until softened.
Lay the turkey on its back. Make an incision in the skin at the beginning near the hole. Carefully reach between the meat and the skin to separate it. Be careful not to tear it. Take with your fingers from the butter and put between the meat and the skin. Be careful. Massage the skin until the butter spreads. Make sure it is spread all over the bottom. When it is ready, make small incisions over the skin. Spread over the wings and the turkey leg too.
Prepare the ingredients for the filling. Boil the giblets without liver for 10 minutes, add the liver and boil another 5 minutes. When ready, remove them from the pot and leave them cooling. Strain the broth and set aside one cup for the preparation of the filling.
Cut the giblets into small pieces. Wash the rice and, if you want, leave it in water for 30 minutes.
Cut the vegetables for garnish. Cut the onion and carrots in two pieces.
- Cooking
In the saucepan, heat to medium the oil. Add the onion. Caramelize it for 5 minutes until softened. Add the rice and fry for 5 minutes. Stir constantly to prevent the rice from sticking. Add the chopped giblets and the broth. Put in the black pepper, 1 teaspoon salt, and the spearmint. Cook it until the liquid evaporates. Leave it to cool slightly. With a spoon, take from the filling and start to put into the turkey.
Glaze the tray with 1 tablespoon oil. Put the chopped vegetables in the tray. Put the stuffed turkey over the vegetables. Pour beer over the turkey and vegetables.
Take the sliced bacon and put on the turkey body. Add the black pepper. Wrap with bacon the wings and the legs. - Finish
Cover the turkey with foil to protect the bacon from burning. Put the tray with the turkey in a preheated 150°C oven. Bake it for 5 hours. Remove the foil 1 hour before finishing. - Serve
You can serve with Burata Salad. You can try this fantastic dessert Pie with berries and sour cherries.
