Okay, so I wanted to come up with something unique for Thanksgiving, and, of course, I wanted to incorporate barbeque in the process. Unfortunately, I have a dirty little secret…I don’t really like smoked turkey all that much.
(Okay pit-masters, now unclench and read the rest…)
Something I do love, however, is the Bacon Explosion (or “Fatty”) – the pork-wrapped torpedo of yummy goodness.
With that vision of fatty loveliness firmly in my mind, I took my basic BE recipe and decided to transform it into a Thanksgiving goodie, modifying the basic ingredients of the holiday. Ground turkey and mushroom stuffing for the insides, a cranberry barbeque glaze, etc.
As you can see in the pictures below, it turned out nicely, and everyone raved about it. So…yah!
The only problem is…I don’t have a good name for it, and while I kinda like the name “turkey explosion” (in a twisted, WKRP sort of way) it doesn’t really describe the dish.
So…take a look at the recipe and pictures below, ponder a moment (or as long as you need) and come up with something short and descriptive. Funny is always good, but not a requirement. You can click on the thumbnails for larger images.
The title I like best will forever be bestowed on the recipe, and the winner will receive a free copy of the (very) soon to be released, MEAT FIRE GOOD, Burnin’ Love BBQ’s first cookbook. Nearly a hundred of our favorite recipes with full color pictures.
Also, this recipe will be included in the cookbook, along with a special thank you to the winner. (Eternal literary glory – Woo-Hoo!!!)
Okay…here it is:
1 pound sliced bacon
1.5 pounds ground turkey
1 tablespoon each sage, garlic powder, salt, pepper
1 cups breadcrumbs
1/2 sweet onion, diced fine
1/4 lb Mushrooms. sliced thin
2 stalks celery, diced fine
2 Tbs fresh minced garlic
1/4 cup sweet cream butter
1/4 cup turkey rub (see below)
3/4 cup cranberry barbecue sauce (see below)
Mix ground turkey with 1 tablespoon each sage, garlic powder, salt, pepper. Refrigerate 2-3 hours.
Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips.
Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven. (The instructions are a lot more complicated that the actual process!)
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Sprinkle with some of the rub.
Preheat oven to 225 degrees or light a fire in an outdoor smoker. Sautee onion, celery, minced garlic, and mushroom in butter until wilted but still crisp, drain. Toss with breadcrumbs and a little additional salt and pepper, press and cool. You want the mixture to still be fairly dry.
Evenly spread ground turkey on top of the bacon lattice, pressing to within 1/2 inch of the outer edges of the bacon. Sprinkle with rub.
Spread a thin layer of stuffing mixture over the ground turkey, pressing to 1/2 inch of the outer edges of the turkey.
Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you, rolling the stuffing into the center. Bacon weave should stay where it was, flat. Press turkey roll to remove any air pockets and pinch together the seams and ends to seal.
Roll turkey toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick.
Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.
When about 30 minutes from done, glaze the roll with sauce. To serve, slice into 1/4- to- 1/2-inch rounds. Serve on potato rolls with a side of warmed cranberry barbeque sauce.
Garlic mashed potatoes and turkey gravy make a nice Thanksgiving accompaniment.
TURKEY EXPLOSION RUB
2 tablespoons salt
1 tablespoons black pepper
1 tablespoons garlic powder
1 tablespoons dry mustard
1 tablespoon smoked paprika
2 Tbs white sugar
Mix all ingredients together. Store in an airtight container. Keep in a cool, dark place.
CRANBERRY BARBEQUE SAUCE
1 Can Cranberry Sauce (jellied).
1/4 Cup Brown Sugar
1/2 Jalapeno, seeded, rinsed, and finely diced
1/4 Cup Orange Juice
1/4 Cup Ketchup
1/4 Cup Apple Cider Vinegar
1 Tsp Yellow Mustard
Empty cranberry sauce into 2 quart saucepan blender, add the remaining ingredients, whisk, and cook, over medium heat, until simmering.
Cook until the mixture is thick like barbecue sauce.