Who says you have to wait until Thanksgiving to have roasted turkey with trimmings, not to mention the awesome leftovers? Not me. I often like to pair Brussels sprouts with bacon, but in this menu the turkey is wrapped in bacon (ooooh, yeah), so a balsamic and honey dressing caramelizes with the Brussels sprouts as they roast and adds that deep, savory kick. I'll say it again: ooooh, yeah.
Bacon Roasted Turkey
- Two 2½- to 3-pound bone-in, skin-on turkey breasts
- 1 gallon All-Purpose Brine (see below)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic
- 1 teaspoon thyme leaves, minced
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound thick-cut applewood smoked bacon
- 6 cups heavy cream
- 3 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 or 6 gratings of nutmeg
- 5 pounds Idaho potatoes, peeled, rinsed, and cut into 1/4-inch-thick slices
- 1/4 cup minced chives
- 2 tablespoons unsalted butter, for the pan
- 1/2 pound Gruyere cheese, grated (about 2 cups)
- 1/2 pound white cheddar cheese, grated (about 2 cups)
- 4 cloves garlic
- 2 tablespoons chopped flat leaf parsley
- 1/2 cup extra-virgin olive oil
- 1/4 cup good-quality balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red chili flakes (optional)
- 3 pounds brussels sprouts, outermost leaves discarded, trimmed and halved lengthwise
- 1 medium red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1 small yellow onion, sliced into thin wedges
- 4 cloves garlic, smashed
- 6 thyme sprigs
- 6 parsley stems
- 1/2 teaspoon red chili flakes
- 2 bay leaves
- 1/4 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 2 strips lemon peel
- 4 cups ice cubes
Make the brine:
In a large stockpot, combine 2 quarts cold water, the vinegar, onion, garlic, thyme, parsley, chili flakes, bay leaves, salt, peppercorns, and lemon peel. Heat over medium-high heat, stirring occasionally, until the salt has dissolved, 7 to 8 minutes.
Remove from the heat and add 1 quart cold water and the ice. Stir until the ice melts.
Store the brine in an airtight container in the refrigerator until needed, up to 1 to 2 days.
Brine the turkey:
Place the turkey breasts in the chilled brine and refrigerate overnight.
Cook the turkey, potatoes and brussels sprouts:
Preheat the oven to 350°F. Place a large roasting rack in a large roasting pan.
Remove the turkey breasts from the brine and pat dry (discard the brine). In a small bowl, whisk together the olive oil, garlic, thyme, salt, and pepper. Rub all over the turkey.
Shingle the bacon over the skin of the turkey breasts, tucking the ends underneath to secure them. Place the turkey breasts on the roasting rack set in the roasting pan. Roast in the center of the oven until the bacon is crispy and the interior temperature of the breasts reaches 165°F on an instant-read thermometer, about 1 hour 10 minutes. Remove the breasts from the oven and rest for 20 minutes before carving.
Meanwhile, to make the scalloped potatoes, combine the cream, 1 1/2 teaspoons of the salt, the pepper, and nutmeg in a large pot. Bring to a simmer over medium-high heat. Add the potatoes and chives, reduce the heat to medium-low, and cook until barely fork-tender, 10 to 12 minutes. Set aside.
Butter a 10 x 14 x 3-inch heavy baking pan, ensuring that the bottom and sides of the dish are well coated. In a medium bowl, combine the Gruyère and cheddar. Transfer one-third of the potatoes and cream mixture to the buttered baking dish, spreading it in an even layer. Top with a third of the cheese. Repeat the layering process with the potatoes and cheese twice more, ending with cheese on top. Cover the dish with foil and place it on a baking sheet to catch any bubbling overflow. Bake until the potatoes are tender, about 45 minutes. Remove the foil and bake until the top is golden brown and bubbling, another 15 to 20 minutes. Let stand while you roast the brussels sprouts. Garnish with the remaining 1 tablespoon chives before serving.
Increase the oven temperature to 375°F.
To make the brussels sprouts, in a medium bowl, combine the garlic, parsley, olive oil, vinegar, honey, salt, black pepper, and chili flakes (if using). Add the brussels sprouts and onion and toss well to coat. Spread the mixture evenly on a rimmed baking sheet and roast until the brussels sprouts are well browned, 30 to 35 minutes. Transfer to a large bowl and toss again before serving.
To serve, slice 1 turkey breast (reserving the other for later meals) and arrange the slices on a platter. Serve with the potatoes and brussels sprouts.
Reprinted by permission of Guy Fieri Family Food by Guy Fieri, William Morrow, an imprint of HarperCollins Publishers. Copyright © 2016.