Bacon-Wrapped Smoked Turkey

Bacon-Wrapped Smoked Turkey
Photo by Scott Phillips

Ingredients

  • 2 cups hardwood chips, preferably a combination of apple and hickory, soaked in water for at least 30 minutes and drained
  • 4 oz. (½ cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut into 4 slices ¼ cup honey about 2 lb. thick-cut bacon, preferably applewood smoked, at room temperature
  • ¾ cup honey
  • 1-½ oz. (6 Tbs.) unbleached all-purpose flour
  • ¼ cup granulated sugar
  • ½ tsp. dry mustard
  • 1/8 tsp. ground cumin
  • + 29 more ingredients
    • 2-¼ tsp. smoked paprika (pimentón)
    • ¼ cup vegetable oil
    • ½ tsp. onion powder
    • 1 medium yellow onion, peeled and quartered
    • Kosher salt and freshly ground black pepper
    • 1-¾ cups packed dark brown sugar
    • 1/8 tsp. ground coriander
    • 1 medium yellow onion, peeled and quartered
    • 2 Tbs. chili powder
    • ½ tsp. garlic powder
    • 1 cup apple cider vinegar
    • 1 12- to 14-lb. turkey (preferably fresh, and not kosher or self-basting; neck and giblets, excluding liver, reserved for the broth)
    • 5 Tbs. vegetable oil
    • ½ tsp. cider vinegar, or to taste
    • ¾ tsp. freshly ground black pepper
    • 2 medium carrots, cut into 2-inch chunks
    • Kosher salt
    • 8 cups apple cider
    • 5 dried bay leaves
    • 1/8 tsp. ground cinnamon
    • 1 Tbs. packed dark brown sugar
    • ¼ tsp. ground cloves
    • ½ tsp. cayenne
    • 1 lb. kosher salt (1-¾ cups if using Morton’s; 2-¾ cups if using Diamond Crystal)
    • 1 cup apple juice, in a spray bottle
    • ½ tsp. black peppercorns
    • 2 medium celery stalks, cut into 2-inch chunks
    • 1-½ tsp. kosher salt
    • 1 dried bay leaf

Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

View full recipe at Fine Cooking

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