Bacon-Wrapped Smoked Turkey

Bacon-Wrapped Smoked Turkey
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network