There's nothing new about brining poultry - it makes the meat so moist and tasty. Likewise, there's nothing new about 'barding' your bird with some bacon on the breast to give the outside a bit of baconey flavour.
This instructable combines the two ideas, and both tenderises and moisturises the meat and adds a hint of (smokey) bacon right through. We came up with the recipe for last Christmas (being the distributor for J&Ds BaconSalt in UK) and it was really great!
This Christmas my daughter and her (American) family are spending the holiday here in MurkeySide, so we're going to show them that Brits can do at least as well as our Transatlantic Brethren when it comes to turkey-cooking!
Step 1: Ingredients & Equipment
Roasting tin with grill rack to fit inside
Meat thermometer (I like to be safe!)
2 'Oven bags' or 'Ziplock' bags - each big enough to hold the turkey
Container to put the bird and bags in whilst brining (see step 2)
Turkey - the recipe is for a bird about 4.5kg (10 lbs) but the brine ingredients below can be scaled for larger/smaller. Don't buy a self-basting one for this method.
100gm (4 oz) Brown Sugar
50 gm (2 oz) Salt
5 tsp of BaconSalt ** (we prefer to use the Hickory or Applewood flavours, to give a smokey flavour)
1 Small bunch Fresh Thyme (or dried)
1 Bay Leaf
6 or 7 cloves of garlic, halved horizontally
1 tablespoon black pepper corns
1 Lemon, halved
Water - about 2.5 litres (5 pints) but see next step.
Optional - Black Lemon Powder, a little more brown sugar, and Olive oil for a 'rub'
** Baconsalt is a low-salt spice blend that adds bacon flavour to foods. It can be found in a number of USA stores, and can be bought online mail order from:
www.baconsalt.com in USA $4.50 per 2-oz shaker-jar, plus shipping
www.crazy4flavour.co.uk in Britain or Western Europe £3.95 per jar including postage
The optional black lemon powder is also sold by crazy4flavour.