Bacon Blanketed Turkey
20 lbs turkey
1lbs butter
2 Fresh herb variety packs (rosemary, thyme, sage, extra)
2 lbs thick sliced bacon
2 medium onions
5 cloves of garlic
1-2 shots brandy or beer ( any preference)
2 pears
2 apples
Salt and pepper for seasoning
Butter paste/rub Combine in a strong blender or food processor room temperature butter, 1/2 lbs chopped (raw) bacon, 1 chopped onion, brandy/beer, salt and pepper and one whole pack of variety herbs until it becomes a smooth paste like consistency. Pour into a storage bowl or container
Preheat oven to 400F. Turkey Starting from the cavity lift the skin gentle to separate and open the space between the skin and breast meat. Next make a small incision on each leg and open the space between the skin and meat. In this open space add apply the butter paste generously saving only just enough to coat the outer skin. This will infuse deep flavored into the meat as well as keep it moist.
Chop onion, apples, and pears and with second herb variety pack stuff the turkey. Tie up the legs.
Bacon Blanket With the remaining bacon you will make an interwoven weaving design. Start laying one piece at the top of turkey between the legs horizontally. Then lay a second piece at one end of that strip vertically. Now lay another piece horizontally but start under the vertical piece. Now lay a vertically piece over the first horizontal piece and then under the second horizontal piece. Continue this pattern until turkey is fully covered.
(Refer to picture for this step. Bacon shrinks when cooked so place then tightly together so as to not create gaps) Bake on 400F for about 30 minutes and then reduce heat to about 375F for the remaining time, about 4-5 hours total or until finished. Enjoy!












