Bacon-Wrapped Roasted Turkey

This is my very first attempt at cooking a turkey. My goal was to make a moist turkey with some amazing flavor. Some friends came over for an Ugly Sweater Holiday dinner.

Ingredients:
a 12- to 14-pound turkey
2 large yellow onions, cut into wedges
1 ½ pounds sliced bacon
1/2 cup white wine
Salt and ground black pepper, to taste
2 tablespoons all-purpose flour
¼ cup water

Defrost your turkey completly. I put it in a sink with cold water and changed the water every few hours until it was defrosted (for 2 days).

Heat oven to 325 F. Place the turkey on a roasting rack set in a large roasting pan. Fill the pan with the onions. (I added the onions after, but it would have been much easier before)

Carefully separate the turkey's skin from the flesh, trying to avoid breaking the skin. Work strips of bacon under the skin, running them along the tops of the breasts. Three to 4 slices should fit on each breast. Pat the skin back into place over the bacon.
Place several strips of bacon inside the cavity of the bird, unless you plan to stuff it. Wrap several strips of bacon around each leg, interlacing them to keep them in place. Lay strips across the top of the whole bird, weaving them.

Roast for 3-to 3-1/2 hours, or until the breast registers 160 F and the thickest part of the thigh reaches 170 F. Allow the turkey to rest in the pan for 10 minutes. Transfer the turkey to a serving platter and let it rest another 10 minutes.


Gravy:
Add the white wine to the roasting pan and place over medium heat on the stovetop. Heat, using a silicone spatula to scrape up any bits stuck to the bottom. Strain the mixture into a small saucepan. Season with salt and pepper.

In a small bowl, mix the flour and water.

Bring the drippings in the saucepan to a boil over medium-high. Slowly pour in half the flour mixture, whisking constantly. Return to a boil and simmer for 3 minutes. Adjust the thickness of the gravy with more of the flour mixture or water until you get the desired consistency. Be sure to simmer for several minutes after each addition of flour.

ENJOY!!

Macaroni and Cheese with a Twist

Ingredients:

• 1 lb. fusili or your favourite pasta
• 4 cups milk
• 1 tsp Thyme
• 4 cloves garlic, smashed and divided
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 1/2 cups shredded sharp cheddar cheese
• 2 cups mozzarella cheese
• 1tsp parsley
• 8 slices bacon, crumbled and divided in half
• 1 large onion, diced
• 2 garlic cloves, smashed
• 1tsp thyme
• 1/4 cup melted butter
• 3/4 cup breadcrumbs
• Salt and pepper

Get your pasta cooking first. It will probably need to boil for about 8-9 minutes to be al dente. Drain it when it’s done.

In a large pot heat your milk with thyme and garlic cloves.

Melt your butter in a skillet over medium-high heat. Then whisk in the flour and stir constantly to keep lumps from forming, for about 1 minute. Remove from heat, scrape skillet with a spatula.
Use the same skillet to cook your bacon until crispy. Once bacon is cooked place on a paper towel and crumble.
Strain the garlic from the milk mixture and whisk in the butter/flour mix until it’s nice and smooth. Also add 4 cups of the cheese in and stir so the cheese melts. Add in your cooked pasta, half the crumbled bacon and the parsley - mix it all up. Dish the mac and cheese into a 3 quart baking dish.
Mix your melted butter and breadcrumbs, crumble on top of pasta mixture. Sprinkle an additional cup of cheese on top. Bake at 400 degrees for 30 minutes.

While that is baking lets start on the topping.

Saute the onion in the same pan you cooked the bacon (with majority of the grease drained). Add garlic, thyme, salt and pepper. Cook for approx 5 minutes to caramelize. Add remaining crumbled bacon and cook an additional minute. Remove from heat.

When you remove the macaroni and cheese from the oven top with the onion/bacon topping. Allow to sit for about 10 minutes before serving. ENJOY!!