Bacon Wrapped Turkey – Infused With Wine & Cognac
Always fun to create your own new recipes combining ingredients and special tips from cook books and friends. This recipe brings together multiple recipes combined to make your own twist on a traditional favorite! Hopefully, it will inspire you to try mixing it up this Thanksgiving or Acción de Gracias as they say here in Spain.
Thank you to Allie High for your delicious post and to Marisa Granda for your cooking lesson last Thanksgiving that inspired infusing these two recipes making for a new YUMMY creation bringing an American and Spanish recipe together!
A little Spanish Twist on Acción de Gracias – Thanksgiving:
– Infuse turkey or chicken with white wine (injecting with syringe) helps to marinate and keep moist throughout cooking
– Chop up some of your favorite fruits to make a delicious stuffing: apples, prunes, raisins, cranberries, dried figs, dates (have fun picking some of your favorites and make it your own)
– Add nuts: walnuts, almonds, hazelnuts, cinnamon and cognac to create texture and savory flavor
– Let stuffing sit to blend flavors and then stuff your turkey or chicken
– Chop onions, potatoes and other vegetables – again have fun choosing your own favorite flavors and add to baking pan around turkey mixing any left over stuffing and adding some more white wine. Add black pepper and a dash of salt to your preference
– While baking at 325 degrees continue to keep turkey moist by poring additional white wine over turkey helps to brown – make that yummy crispy outside while keeping the inside moist and tender
For detailed directions of the American recipe please visit: http://www.dallasnews.com/lifestyles/food-wine/latest-recipes/20091120-Bacon-Wrapped-Roasted-Turkey-With-Pan-9094.ece?nclick_check=1
