How To make Lattice Top Turkey
Filling:
10 3/4 ozs low-fat cream of mushroom soup
1 1/4 c skim milk at room temperature
1/2 tsp salt
1 1/2 c turkey light meat, skinless :
cooked and chopped
2 c frozen mixed vegetables -- thawed
1 c fat-free cheddar cheese grated
:
Lattice 1 c baking mix
1/4 c skim milk :
at room temperature
1 egg white -- whipped
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. To prepare filling, combine soup, 1 1/4 cups milk, salt, turkey, vegetables, and cheddar cheese in a mixing bowl. Pour into prepared dish. Bake, uncovered for 15 minutes. Meanwhile, to prepare lattice, combine baking mix, remainig milk, and egg whites in another mixing bowl. Mix until soft dough forms. Stir casserole and spoon dough over hot turkey mixture to form lattice design. Bake, uncovered again, for 25 minutes or until lattice is golden brown.
How To make Lattice Top Turkey's Videos
How to Make Lattice Pie Crust
Step-by-step video showing how to make a lattice pie crust
Bacon Wrapped Turkey - Tutorial - Ep. 21
How to avoid rubbery skin on a smoked turkey, with the added benefit of adding fat and flavor into your turkey. We show you how to make a bacon blanket so you can use it to tuck your turkey in for a long winter smoke. We also discuss how to figure out whether you should brine your bird or not.
Injection Recipe:
1/2 Cup Bourbon
1/3 Cup Maple Syrup
1 Stick of Butter
1 Container Chicken Stock
1 Tbs Dijon Mustard
1 tsp Salt (If your turkey has not been pre-brined)
2 Tbs Heath Riles Pecan Rub
Rub:
Kosher Salt
Heath Riles Pecan Rub
Wrap:
1 Package Bacon
Cook:
250º Smoker Temp (Forgot to mention in the video)
20lb Turkey Smoked for approximately 6 hours
With 3 Fist Sized Chunks of Hickory
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Bacon-Wrapped Turkey: Camila Alves Shows How It’s Done | TODAY
TODAY Food’s countdown to the ultimate Thanksgiving continues with lifestyle expert Camila Alves, who demonstrates how to prepare a bacon-wrapped turkey using a lattice of bacon strips. “It’s a bacon blanket!” Willie Geist exclaims.
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Bacon-Wrapped Turkey: Camila Alves Shows How It’s Done | TODAY
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
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How To Make a Bacon-Wrapped Turkey - Duc's Kitchen
As a person who doesn't really love turkey and wishes we'd just trade the ol' bird for a beef tenderloin or a honey ham, bacon-wrapped turkey was a bit of a surprise to me. Bacon-wrapped turkey is the turkey for turkey haters. Wrapping a turkey in bacon is fun, taking some of the stress off of roasting a Norman Rockwell-worthy turkey and wowing your guests at the same time.
What's even better? Wrapping a turkey in bacon eliminates any brining, salting, or basting to make a flavorful turkey and creates a stunning, crispy skin — a welcome contrast to the tender turkey meat. And it's much easier than it looks.
How To Make a Bacon-Wrapped Turkey
Makes 10 to 12 servings
What You Need
Ingredients
For the bacon butter:
8 tablespoons unsalted butter
4 ounces thick-cut bacon (about 4 slices), coarsely chopped
1 tablespoon dried thyme leaves
1 teaspoon dried rubbed sage
For the turkey:
1 (12- to 15-pound) turkey, thawed if frozen
1 medium onion, peeled and quartered
1 1/2 pounds thick-cut bacon (about 22 slices)
Equipment
Measuring cups and spoons
Chef's knife
Cutting board
Roasting pan (or an alternative roasting dish)
Roasting rack (or something to keep the turkey off the bottom of the roasting pan)
Kitchen twine (optional)
Probe thermometer
Food processor
Instructions
Thaw the turkey: If your turkey is frozen, thaw it in the refrigerator. For a 12- to 15-pound turkey, this will take about 3 days, estimating 5 hours of thaw time for each pound of turkey.
Three days before or the morning of roasting:
Make the bacon butter: Pulse the butter, chopped bacon, and herbs until smooth in a food processor fitted with the blade attachment. This can be done up to 3 days in advance and stored in the refrigerator, but bring the butter back to room temperature before rubbing down the turkey.
Prepare the turkey and rub with the bacon butter: Remove the giblets and neck from the turkey's cavity. Save the neck for making stock and the giblets for making gravy. Set the turkey breast-side up on a roasting rack set inside a roasting pan. Liberally rub the turkey inside and out with the bacon butter. Put the onion pieces in the cavity of the turkey. Tie the turkey's legs together with a piece of kitchen twine, if desired.
Wrap the legs and wings with bacon: Wrap each leg with 2 slices of bacon. Wrap each wing with 1 slice of bacon, tucking the ends underneath the bird or in the crease between the leg and the breast.
Weave the bacon blanket: Lay 8 slices of bacon side by side on a piece of parchment or waxed paper. Make sure the slices are as close together as possible. Working from the bottom up, weave another 8 slices of bacon into the first layer. Again, make sure these slices are as close together as possible.
Blanket the turkey breast: Place the woven bacon onto the turkey breasts: Set the piece of paper next to the roasting pan and line the bacon blanket up at an angle to create a diamond. Carefully flip the paper over the turkey breast. Don't worry about aligning it perfectly — you will still be able to move the blanket a little once you get it into place. Remove the parchment and tuck the blanket in and around the breast and into the leg crease. Trim any excessive overhanging bacon with scissors, if desired.
Day of roasting:
Bring the bird to room temperature: You can make the bird from start to finish in 1 day or refrigerate the bacon-wrapped bird overnight. Either way, the bird should sit at room temperature for 2 hours before roasting.
Roast the bird: Heat the oven to 425°F. Pour 2 cups of water into the roasting pan underneath the turkey. This will create steam in the oven and prevent the bacon from rapidly shrinking and falling off the bird. Roast the turkey for 30 minutes to darken and crisp the skin.
Reduce the oven temperature and roast until it reaches 165°F: Reduce the oven temperature to 325°F and roast for an additional 2 to 2 1/2 hours. The rule of thumb for cooking a turkey is 13 minutes per pound, but more important than time is the temperature of the turkey. Use a probe thermometer to test the turkey in 3 places: the breast, the outer thigh, and between the thigh and breast. The turkey should reach 165°F in all 3 places.
Rest for 30 minutes and then carve: Carefully remove the turkey and the roasting rack to a cutting board or rimmed baking sheet. Rest the turkey for at least 30 minutes before carving. Use the drippings to make gravy, if desired. Just as you would carve a chicken or plain turkey, start by removing the turkey's legs before carving the breasts. To keep the bacon intact, cut through the bacon first and then carve the breast beneath. Serve the turkey with any of the bacon crumbles that may fall off the bird as you carve.
Recipe Notes
Make-ahead: You can wrap the turkey in bacon up to 2 days in advance and store tightly wrapped in the refrigerator. Bring the turkey closer to room temperature by removing it from the refrigerator 2 hours before roasting.