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How To Make A Honey White Wine Brined Bacon Wrapped Turkey

A bacon wrapped turkey on a platter being carved with Brussels sprouts and carrots on the edges of the platter.
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Ingredients

Scale
  • 12 pound turkey
  • 2 pounds thick cut bacon
  • 14 ounces low sodium chicken broth
  • 1 cup unsalted butter + 1 stick butter
  • 1/2 cup honey white wine
  • 2 sprigs fresh rosemary
  • 1 lemon, zest and fruit
  • 2 Tablespoons honey
  • 1 Tablespoon salt
  • 1 Tablespoon Poultry Seasoning
  • 1 Tablespoon dried edible flowers
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon black pepper
  • 10 garlic cloves

Instructions

  1. Zest the lemon and set the lemon zest aside.
  2. Chop the lemon fruit into 3/4 inch thick slices.
  3. Add the chicken broth, 1 cup butter and the wine to a cast iron sauce pan and bring it to a boil over high heat.
  4. Lower the heat, add the rosemary and lemon zest to the sauce pan and simmer for 20 minutes.
  5. Add the honey and stir to dissolve the honey.
  6. Remove the pan from the heat and set it aside.
  7. Season the outside of the turkey with the salt and pepper.
  8. Place the turkey in the cast iron roasting pan, breast side up.
  9. Peel and smash the garlic cloves.
  10. Place the fruit from the lemon and the garlic cloves into the cavity of the bird.
  11. Wrap the legs and wings with the bacon.
  12. Lay seven pieces of bacon horizontally on a piece of parchment paper as close to one another as possible.
  13. Start from the bottom end of the bacon and fold every other piece of bacon on the parchment paper up about an inch.
  14. Lay a piece of bacon vertically across the bottom row.
  15. Lay the pieces of bacon you folded up back on top of the piece of vertical bacon.
  16. Now go to the top of the bacon and fold every piece of horizontal bacon that was underneath the piece of vertical bacon back down over the top of the vertical bacon.
  17. Lay a piece of bacon vertically on top of the flat pieces of bacon, then take the pieces of bacon you folded down and put them back on top of the piece of vertical bacon.
  18. Continue this process until the bacon is all woven.
  19. Once you have a tight bacon woven blanket on the parchment paper, pick the parchment paper up and place it – bacon side down – on top of the turkey breast.
  20. Tuck any loose bacon into the legs or tuck it around the turkey breast.
  21. Pour the liquid from the sauce pan into the roasting pan.
  22. Baste the turkey with some of the liquid.
  23. Sprinkle the top of the bacon with the poultry seasoning and the edible flowers.
  24. Cut up the stick of butter and dot the top of the bacon wrapped turkey with it. You do not need to use it all unless you want to.
  25. Drizzle the maple syrup over the top of the butter.  The bacon wrapped turkey dotted with butter and drizzled with maple syrup and herbs ready to bake.
  26. Place the turkey into the oven on a lower rack and bake. Use a foil tent, if necessary, to keep the bacon from burning.
  27. Baste the turkey every thirty minutes until the turkey reaches an internal temperature of 175 degrees Fahrenheit.
  28. Remove the turkey from the oven and let it rest in the pan for 10 minutes. Use a foil tent over the top of the turkey during this time.
  29. Remove the turkey from the pan, set it on a platter, carve and serve immediately.

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Find it online: https://experimentalhomesteader.com/bacon-wrapped-turkey/

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