Why You Should Cover Your Christmas Turkey with Bacon Strips

As the festive season approaches, many of us look forward to the most iconic meal of the year – Christmas dinner. 

A beautifully roasted turkey, surrounded by golden roast potatoes, brussels sprouts, and rich gravy, is the star of the show. 

However, achieving the perfect turkey can be a challenge. For some, dry turkey is the bane of Christmas Day, but there’s a simple solution to prevent it: covering your turkey with strips of bacon.

Here’s why you should add this delightful twist to your festive feast:

1. Keeps the Turkey Moist

Turkey breast, in particular, tends to dry out quickly during roasting due to its low-fat content. By layering your bird with bacon, you’re providing a natural bastion of fat. As the bacon cooks, its fat renders and drips down, basting the turkey throughout the roasting process. This keeps the meat juicy and prevents the dreaded dry turkey.

2. Adds Flavour

Bacon isn’t just about fat – it’s packed with flavour. Wrapping your turkey in smoky, salty bacon will infuse the bird with rich, savoury notes that complement its mild taste. The bacon fat melts and soaks into the skin, giving you an incredibly flavourful outer layer. Plus, the contrast between crispy bacon and tender turkey is a texture lover’s dream.

3. Enhances the Crispy Skin

Who doesn’t love a turkey with perfectly crispy skin? The bacon helps achieve that golden, crispy finish. As the bacon cooks and crisps up, it also encourages the turkey’s skin underneath to do the same. The result? A deeply satisfying crunch with each bite.

4. Adds a Touch of Luxury

Bacon-wrapped turkey isn’t just practical; it also elevates the dish, giving it a bit of gourmet flair. It looks impressive on the table and can make your Christmas dinner feel that little bit more indulgent. After all, if you’re going to roast a turkey once a year, why not go all out?

5. Acts as a Shield

The turkey’s breast is prone to overcooking before the legs are done. By covering the bird with bacon, you’re essentially giving the breast an added layer of protection. This shield helps regulate the cooking process, ensuring the turkey cooks evenly. If the bacon gets too crispy before the bird is fully cooked, you can simply remove the bacon strips towards the end of the roasting time and let the turkey finish cooking uncovered.

6. A Versatile Addition

Covering your turkey with bacon also opens up plenty of room for creativity. You can add herbs like rosemary or thyme beneath the bacon for an extra infusion of flavour, or brush the bacon with honey or maple syrup for a sweet, glazed finish. You can even use different types of bacon – smoked, unsmoked, or streaky – depending on your personal preference.

7. A Crowd Pleaser

Let’s face it: everyone loves bacon. Whether you’re cooking for family or friends, the addition of bacon to your Christmas turkey is bound to be a hit. Once the bird is carved, the crispy bacon strips can be served alongside the turkey or even crumbled over the stuffing or brussels sprouts for added flavour. It’s a festive win-win.

Final Thoughts

If you’re seeking a surefire way to enhance your Christmas turkey, covering it with strips of bacon is a no-brainer. Not only will it keep the meat moist and full of flavour, but it will also give your festive feast that extra touch of luxury. So, this Christmas, don’t just settle for a traditional roast turkey – wrap it in bacon and enjoy a truly decadent and delicious centrepiece for your holiday meal.

Happy roasting, and Merry Christmas!

Demystifying Thanksgiving: A Taste of American Tradition

Thanksgiving is one of the most beloved and cherished holidays in the United States. It's a time when families and friends come together to express gratitude, reflect on the year, and, of course, enjoy a bountiful feast. 

While Thanksgiving may not be a familiar concept in the UK, this blog post aims to demystify the holiday and provide a delicious glimpse into a typical Thanksgiving meal.

The Origins of Thanksgiving

Thanksgiving has its roots in the early 17th century when English Pilgrims and Native Americans celebrated a successful harvest together. This historic event is considered the precursor to the modern Thanksgiving holiday. Today, Thanksgiving is celebrated on the fourth Thursday of November and is a time for reflection, family togetherness, and feasting.

The Turkey

At the heart of any Thanksgiving meal is the turkey. A large, roasted turkey is the centrepiece of the table, and it's a tradition that dates back to those early Pilgrims. The turkey is typically seasoned with a blend of herbs and spices, and then roasted to golden perfection. It's a symbol of abundance and a gesture of gratitude for the blessings of the year.

Stuffing

Accompanying the turkey is a generous serving of stuffing. This dish is made from breadcrumbs or cubed bread mixed with savoury ingredients like onions, celery, herbs, and sometimes nuts or fruits. The stuffing is stuffed into the turkey's cavity or baked separately, and it's full of rich, comforting flavours.

Mashed Potatoes

Mashed potatoes, often creamy and buttery, are another staple on the Thanksgiving table. They provide a comforting contrast to the robust flavours of the turkey and stuffing, making them a beloved side dish.

Gravy

To tie everything together, a rich and flavourful gravy is drizzled over the turkey and mashed potatoes. It's made from the turkey's pan drippings and is essential for enhancing the overall taste of the meal.

Cranberry Sauce

Cranberry sauce adds a touch of sweetness and tartness to the meal. This bright red sauce is made from cranberries, sugar, and sometimes a hint of orange zest. It's the perfect accompaniment to the savory turkey and sides.

Sweet Potatoes

Sweet potato dishes, often baked or mashed with brown sugar and topped with marshmallows or pecans, bring a deliciously sweet and comforting element to the Thanksgiving spread.

Green Bean Casserole

A classic Thanksgiving vegetable side is green bean casserole. It consists of green beans, cream of mushroom soup, and crispy fried onions on top. It's a creamy and crunchy dish that balances out the richness of the other components.

Pumpkin Pie

For dessert, no Thanksgiving meal is complete without a slice of pumpkin pie. Made from a spiced pumpkin filling in a flaky pie crust, it's a symbol of autumn's harvest and a sweet ending to the feast.

Thanksgiving in the United States is more than just a meal; it's a cherished tradition that celebrates gratitude and togetherness. The typical Thanksgiving meal, featuring a roasted turkey, stuffing, mashed potatoes, and various other delicious dishes, is a testament to the American spirit of abundance and unity. While Thanksgiving may be a uniquely American holiday, the values of gratitude and the joy of sharing a delightful meal are universal. So, if you ever have the opportunity to experience a Thanksgiving meal, be prepared for a culinary journey full of warmth, flavour, and heartfelt appreciation.

(Image courtesy of Julie Rothe from Pixabay)

The Ultimate Barbecued Thanksgiving Turkey and Smoked Pumpkin Macaroni Cheese Recipe

On Thursday 23rd of November, it's Thanksgiving, so it's time to gather around a show stopping turkey with American-influenced sides. For best results and theatre, why not BBQ your Thanksgiving dinner?

 Atlanta-based Kamado Joe’s ceramic grills hold their temperature consistently, infuse an authentic smoked flavour into the meat and vital to the process, it creates an impossibly juicy bird. 

Moreover, cooking outside frees up valuable oven space. Here are their fool-proof recipes for a barbecue turkey and pumpkin and sage macaroni cheese.

Kamado Joe’s global marketing manager, Ben Forte reveals his top tips to barbecuing the turkey for thanksgiving.

Thanksgiving turkey tips

Cook to temperature, not time. 75C is perfect.

Add a bacon weave. This helps the breast meat stay moist and you get a bonus bit of crispy bacon.

Get your turkey out of the fridge half an hour before you start cooking.

Cook your veg below the turkey so it catches all those juices as it cooks.

If you like a bit of smoke then try adding a chunk of fruit wood such as apple or cherry.

Barbecue turkey recipe

Ingredients

200g fine salt

100g light brown sugar

Small bunch of sage leaves

2 bay leaves

2 star anise

10 peppercorns

1 orange, zest removed with a vegetable peeler

5kg turkey

250g butter, softened

Bunch of sage, rosemary and thyme, finely chopped

Method

Brine your turkey the night before cooking. Fill a large saucepan with 1.5 litres of cold water and add all of the brine ingredients - saving the remainder of the orange for the next day. Place over a medium heat and whisk until the sugar and salt has fully dissolved before removing from the heat. Fill a container large enough to hold your turkey with 1.5 litres of cold water and add to it your fragrant brine solution. Allow to cool completely.

Add the turkey and leave to brine overnight. In the morning, remove the turkey from the solution and pat it dry with kitchen paper or a clean tea towel.

Halve the orange and stuff it inside the turkey cavity. Mix the butter with the finely chopped herbs. Rub half of the mixture generously over the skin of the turkey and season generously with salt and pepper.

Set your barbecue to around 190c for indirect cooking and place a drip tray under the grill to catch the cooking juices. Place the turkey on the grates above the drip tray and close the barbecue lid. Allow the turkey to cook for approximately 2-3 hours but you’re cooking to temperature not time - you’ll have to check. Baste the turkey with the remaining herb butter every half hour.

Using a temperature probe, check the thickest part of the turkey is cooked to approx 72c. When cooked, remove from the heat, wrap with foil and a clean tea towel and leave to rest for an hour before carving. 

Smoked Pumpkin and Sage Mac 'n' Cheese

Creamy mac and cheese infused with smoke and enhanced with roasted pumpkin and aromatic sage.

Ingredients:

400g macaroni pasta

250g pumpkin puree 

120g cheddar cheese, grated

60g Parmesan cheese, grated

120ml milk 

30g butter 

40g plain flour 

1 tablespoon fresh sage, chopped

1/2 tsp garlic powder 

Salt and pepper to taste

Method 

Prepare your barbecue to approx 150c. Cook the macaroni pasta according to the packet instructions until al dente.

Melt the butter in a saucepan over medium heat. Add the chopped fresh sage and cook for about a minute until fragrant. Add the flour to the saucepan and stir constantly for 1-2 minutes until golden brown. Gradually whisk in the milk until the mixture is smooth and thickened. Add the pumpkin puree, cheddar cheese, and Parmesan. Stir until the cheeses are melted and the sauce is creamy. 

Add the cooked pasta to the sauce and toss to coat the pasta evenly. Season with garlic powder, salt, and pepper to taste. Transfer the mac and cheese to a heat-resistant dish suitable for smoking. Place the dish on the grill grates of your barbecue. Close the lid and let it smoke for about 15-20 minutes to infuse smoky flavour. 

Remove the smoked pumpkin and sage mac and cheese from the grill and let it cool for a few minutes.

www.KamadoJoe.com

For several reasons That's Food and Drink has a day's leave on Thanks Giving Day and enjoys a Thanks Giving turkey feast.

Get a taste of Cornwall to your Christmas table

Banbury's Cornish Turkeys certainly live the rural idyll, raised by three generations of the same farming family outside Padstow on the North Cornish Coast.

And this year for the first time Christmas diners across the land will get to savour the difference between these birds and their intensively reared relatives - via a new national delivery service from www.cornishfoodmarket.co.uk.

"We hand-rear free-range black and traditional white turkeys here at Trembleathe Farm and they grow for much longer than mass produced birds so they develop that lovely deep turkey flavour," says Richard Banbury whose parents Fernley and Nancy, wife Clare and little daughters Gracie Ann and Roseanna all play their part in the nurturing process.

"I think part of it is also that our natural environment is so clean and clear with fresh air off the Atlantic - we're remote from roads and noise and commercial activity and the birds are raised as they should be - stress free."

For nearly fifty years these turkeys have been enjoyed throughout Cornwall at Christmas time but now the Banbury family - like scores of the county's best food and drink producers - are working with the team at cornishfoodmarket.co.uk to spread not just the word but the reality of best Cornish fare to the nation at large.

"We launched our website a year ago, delivering online orders of all this fantastic produce to homes and businesses in Cornwall and parts of Devon," says Sean Williams, MD of cornishfoodmarket.co.uk and its parent company Westcountry Fruit Sales, which delivers wholesale to restaurants and caterers across the two counties.

"Now we're delivering further afield and the Banbury family's turkeys are a prime example of why we are almost evangelistic about the wonderful products we can supply.

"The big supermarkets have had it their own way for far too long and their deal for customers, communities and their suppliers leaves so much to be desired. We're showing how you can provide a better service all round, with the freshest and best products, but still great value for money."

Alongside the Cornish turkeys cornishfoodmarket.co.uk's online customers can order award-winning wines and ciders, beers and juices, cheeses and pickles, clotted cream, mincemeat, puds and even mistletoe - delivered to doorsteps across the country. Check out their Christmas offerings from the top Cornish producers at www.cornishfoodmarket.co.uk.


FACTFILE:
cornishfoodmarket.co.uk...... was officially launched at the Cornwall Food and Drink Festival 2010, for which it was key sponsor again in September this year. For latest news, to register and to offer product suggestions visit www.cornishfoodmarket.co.uk.

· more than 3000 products, including

· more than 100 top local producers

· more than 1000 other food and non-food grocery and household items

· deliveries across Cornwall and parts of south and west Devon FREE to customers, Monday to Friday, with a minimum order value of just £12.50.

· products include the freshest fruit and veg, organic and non-organic dairy products, fresh Cornish meat and locally landed fresh fish.

· prices that compete with the supermarkets across all categories every day.

· Users can create their own 'Favourites' list of products they frequently purchase and even create and edit their own 'standing orders' for the various weekly food purchases they require.

Westcountry Fruit Sales Ltd

· Family business Westcountry Fruit Sales Ltd was established in 1856 in Falmouth, Cornwall.

· Now has 20,000 sq ft Distribution Centre at Higher Argal, near Falmouth, with a second satellite depot occupying purpose built premises in St Austell.

· In 1999 it established The Essential Food Co to supply the professional catering trade with an expansive range of dairy products and ambient food and non-food products, to complement its range of fresh produce.

· Now the largest Cornish based specialist supplier of foods to the catering trade in Cornwall. See www.thegreengrocery.co.uk.

Donald Russell On How To Cook The Perfect Turkey

Donald Russell's free range turkey, sourced from the beautiful Loué region of France. These turkeys are slow grown and traditionally bred to give a wonderful plump, meaty, turkey taste.

The Donald Russell turkey is priced at £56, feeds 6-8 people and is available from www.donaldrussell.com

Please find below tips from Donald Russell on how to cook the perfect turkey:

* Weigh your bird to calculate the cooking time and place in a preheated oven at 230C/450F/Gas7 for 30 minutes.

* After 30 minutes reduce the temperature to 180C/360F/Gas4 and cook for a further 15-18 minutes per 450g.

* Rest for 20-30 minutes. If you need to keep the bird warm for longer, cover with oil and lower the oven to 60C. Your turkey will stay warm for up to an hour.

(EDITOR: Those tips are clear, concise and to the point. Could it be that the long-winded advice from some experts cause more confusion than enlightenment?)

The perfect Free-Range Christmas Turkey Box with Streaky Bacon from field&flower

City boy James Mansfield (28) and farmer's son James Flower (25) - the pair behind premium online meat delivery company field&flower - have unveiled their limited edition Free-range Christmas Turkey Box with Streaky Bacon.

field&flower (www.fieldandflower.co.uk)offers a variety of premium Somerset meat all year round, delivered monthly from Home Farm in the Gordano Valley.

field&flower Christmas Free-Range Turkey Box with Streaky Bacon

£85 including free delivery

The box contains a fantastic free-range bronze or British white bird that has been raised and slow grown outside on a local Somerset farm. This box also contains 3 packs of free range streaky bacon.

Welfare – Outside reared from 6 weeks, handled by our stockman and left free to roam in extensive paddocks when weather permits
Diet - Fed on natural vegetation found within the paddocks and cereals
Age – Fully matured birds between 6 – 7 months in age.
Production – Free range birds from one traditional farmer. Dry plucked.

Set minimum weight per bird is 6.5 kg+ (14lb 5oz) which provides 12 – 14 servings, oven size guide: 37cm (L) x 22cm (W) x 20cm (H).

Delivery date: Choose from Thursday 22nd or Friday 23rd December.

Each customer/delivery will receive a 20% New Year discount voucher, to be used in January 2012.

field&flower Christmas Gift Box:

£55 with free delivery

field&flower have also put together a special Christmas Gift Box, the perfect gift for any meat-lover this Christmas. The limited edition box is available to be delivered up until 23rd December 2011, just in time for the Big Day.

Somerset Smoked Salmon, 200g
Traditional Gammon, 1.3kg
4 Week Hung Beef Topside or Silverside, 1.3kg
Free Range Pork Chipolatas, 8 pack
Traditional Thick Cut Free Range Back Bacon, 6 pack
12 Free range Mini Chipolatas wrapped in Streaky Bacon

Choose your delivery date: Wednesday 21st, Thursday 22nd or Friday 23rd.

FACTFILE:
field&flower rear and butcher their own traditional breed cattle on Home Farm in North Somers where the Flower family has been farming for five generations. They also carefully and ethically source the very best pork, lamb and organic chicken from neighbouring farms.

Their easy-to-use website allows customers to create their own monthly meat box from just £55, delivered straight to their door. It is also possible to change the content of the box on a monthly basis for ultimate flexibility. Customers can also place one-off orders from the website.