Bacon Wrapped Local Cider Brined Apple Raisin Bread Stuffed Turkey




Ingredients

1 ea. Turkey Tenderloin
Cider Brine Recipe
Apple Raisin Stuffing Recipe
16-18 Slices Bacon

Cider Brine
1 qt. Apple Cider (Premium Green
Apple Orchard, Elkhorn, WI)
3 Tbl. Kosher Salt
6 ea. Allspice Berries
1 Bay Leave
¼ c. Brown Sugar

Apple Raisin Stuffing
10 slices. Raisin Bread, cubed,
oven dried
½ c. Onion, small diced
¼ c. Celery, small diced
2 Tbl. Olive Oil
1 ½ c. Granny Smith Apples,
peeled, small diced
¼ c. Apple Jack Brandy
2 c. Chicken Stock
1 c. Apple Cider
1 ea. Egg
2 tsp. Fresh thyme sprigs, picked
1 tsp. Pumpkin Pie Spice
1 tsp. White Pepper
2 tsp. Kosher Salt
½ tsp. Cayenne Pepper

Directions

Cider Brine
Combine all ingredients. Mix until sugar and salt are dissolved

Apple Raisin Stuffing
Heat a sauté pan over medium high heat. Add olive oil and sauté the onions for 2 minutes then add the celery. Sauté for another
2 minutes or so then add the apples, thyme, pumpkin pie spice, salt, white pepper and cayenne then sauté until the onions, celery and
apples are tender. Deglaze the pan with the apple brandy. Add the chicken stock and cider. Bring to a boil. Reserve.
Place the dried bread in a mixing bowl. Add the hot seasoned stock mixture to the bread gently combining until the liquid is mostly
absorbed. Beat the eggs then and add to the bread mixture. Combine well. Cool before using.

Directions to Make The Turkey
A day or 2 ahead prepare the cider brine. Reserve.
Place the turkey on a clean cutting board. Slice the turkey
lengthwise with a knife to open the turkey like a book without
cutting all the way through. Lay open. Cover the turkey with
some plastic wrap then pound the meat until even thickness or as
desired. Place the turkey in a plastic bag large enough to hold the
turkey. Pour enough of the cider brine into the bag to cover the
turkey. Seal the bag and marinate for 6 hours or up to 2 days.
Prepare the apple raisin stuffing as directed. Reserve. Remove
the turkey from the brine and dry with disposable paper towels.
And place on a clean cutting board. Season the inside of the
turkey with some of the salt and pepper then make a cylinder out
of the stuffing and place in the center of the turkey. Carefully wrap
the turkey around the stuffing until all of the stuffing is covered
with turkey overlapping as necessary. Wrap the stuffed breast with
plastic wrap. Refrigerate the turkey for a half an hour to seal.
Lay out enough bacon slices vertically in front of you allowing
the pieces to overlap as you lay them side by side to create even
coverage wide enough to cover the entire turkey. Lay out 2 slices
horizontally at the bottom of the bacon nearest to you at each
end of the bacon. (This will wrap the ends). Carefully unwrap the
turkey and place the turkey into the center of the bacon closest
to you where you layed the double bacon strips. Fold in the sides
of the 2 slices of bacon over the turkey then roll the remaining
bacon around the turkey ending with the tip of the bacon on the
bottom so the bacon cant curl as it is roasted. Place the wrapped
turkey on a rack. Place the rack on a cookie sheet then place into
the center of a 325 degree oven until the bacon is cooked and the
internal temperature of the stuffing is 165 degrees. 45 minutes to
an hour depending on the size of the turkey. If the bacon starts
to overcook tent the turkey with aluminum foil until proper temperature
is reached. Allow turkey to rest tented with aluminum foil
10 minutes before slicing.