Turkey!!

Earlier this month I posted my Thanksgiving Turkey recipe -- and here is the product of that recipe.

As you can see in the "Before" image, you have a turkey all coated in baconey goodness. In the "After" image you have that turkey fresh out of the oven minus the bacon which I ate removed about 90 minutes before the turkey was finished. YUM!!!

I should note, that I modified the recipe slightly -- I also placed butter (seasoned with rosemary, thyme, and sage) under the skin. THAT really added some flavor.

Hope you had a happy Thanksgiving!

-LNF

Happy Turkey Day!

I Just want to take a moment to thank you, my readers, for coming to my blog. I'm truly grateful for you guys. *HUGS!!*

Now go stuff your faces with turkey!

Also, you see that bikini turkey photo? Well, here's the recipe for how you can actually make that inappropriately tan-lined turkey! Enjoy! (I'd do it, but my wife would kill me!)

http://www.ehow.com/how_4816991_recipe-bikini-tanned-turkey.html

I'll be back on Monday, with some info about Dressler's!

Recipe Friday: Thanksgiving Turkey

Thanksgiving is rapidly approaching and you know what that means -- TURKEY!!!! Lots and lots of turkey and stuffing and cranberry sauce (from the can) and a whole lotta stuff.

But lets face it, it's the turkey that rules the roost. It's what we all think about and look forward to. I've been cooking the turkey for a looong time now, and I've finally got it down to a science. The ingredients? Bacon, butter, herbs, more bacon, more butter, and a nice chardonnay. It's a modified version of my Grandfather's recipe. He used the bacon and butter. I added the injecting of the herbs and wine. :)

My recipe is below. But this got me to thinking -- what do you do to your turkey for Thanksgiving?

Ingredients:
1 small turkey
1-2 packages of bacon
lots of butter
2 cups of chicken broth
1 tbsp of thyme, sage, and rosemary each
1/2 cup of wine
pre-made stuffing
1 Turkey Injector

Directions:
1) Prepare turkey as necessary. (Thaw, remove neck and gunk, and wash with water)
2) Mix broth, herbs, and wine in blender, then strain, and put into bowl. Then fill injector.
3) Use injector to inject liquid into breast, thigh, and drumsticks.
4) Coat turkey with butter.
5) Fill turkey cavity with stuffing.
6) Top every part of turkey with a layer of bacon, adding new bacon as old bacon shrinks.
7) Cook as directed, basting with remaining injector liquid and butter.
8) Remove bacon one hour before done cooking to let turkey skin brown.
9) Serve with lots of sides and family.
10) Enjoy!

A Foodie Reader has a Question!

I got an e-mail this weekend asking me this question:

"Do you know of any of the restaurants here at Lake Norman who will be having Thanksgiving buffets?"

That's a good question that I've never thought about -- since I'm always busy basting the turkey on Thanksgiving. So, I'm passing the buck to you, my wonderful readers. (I heart you guys!) Do you know of any LKN restaurants that serve a Thanksgiving buffet dinner??

If you have anything to say, click on the comments link below this post!

Thanks for your help!