Bacon Wrapped Turkey ~
~ Skirt in the Kitchen ~
After turkey has been brined the previous day, take from the ‘frig, rinse and pat dry with paper towels, and allow to come to room temperature for at least 1 hour before roasting. Preheat the oven to 450 degrees Fahrenheit. Cover the turkey with olive oil, salt and pepper. Salt and pepper the cavity, as well. Begin filling the cavity–
Quarter 1 large lemon or 2 small ones; also 1 large yellow onion.
Wash rosemary and tarragon to place inside the cavity, then 1/2 stick unsalted butter.
Truss the turkey. Place the turkey on a roasting rack, in a roaster, and pour in the roasting pan 2 cups chicken broth. Turn the oven temp down to 350 degrees. After 1 hour, baste the turkey with the chicken broth every 30 minutes, turning the turkey from side to side every 30 minutes to alternate.
When the turkey has reached its last 30 minutes of baking, within the 30 minutes, wrap it entirely over the top and sides with applewood smoked bacon. Cook the bacon just until done, so it it still pliable, not shriveled and breaking apart.
Let the turkey rest for 20 minutes before carving. This has crispy skin, a nice smoked flavor into its juicy meat, worth having even when it’s not Thanksgiving.
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