How To Have a Healthy Thanksgiving, But Still Get Your Bacon Fix

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The Turkey is traditionally the  center of the Thanksgiving feast.

But when you have diet restrictions there are lots of things you have to give up in terms of choices. You need to get creative to keep things fresh and tasty because things like stuffing mashed potatoes may not be viable options!

So in a world where gluten is an issue and you find you have to double down on proteins (not a bad thing), where do we put the bacon this Thanksgiving??

Introducing… The Bacon Wrapped Thanksgiving Turkey.

Need we say more?


INGREDIENTS
1 turkey
10-20 strips bacon
1-2 onions
6-10 cloves garlic
2 cups broth or water

INSTRUCTIONS
An hour before roasting, pull the turkey out of the refrigerator.

Remove the packaging and the bag of giblets from inside and set aside. (I’ll have a recipe soon using turkey giblets. Just promise you won’t throw them away, that’s good stuff.)

Elevate the turkey on a drying rack in a pyrex dish and let it sit. (Or if you have a roasting rack, use that.)

Preheat the oven to 450°F.

Chop onion in large chunks and either quarter, halve or leave the garlic cloves whole.

Stuff the onion/garlic mixture in the turkey and seal it with a toothpick or two or three.

Wrap turkey with individual pieces of bacon, making sure to wrap legs, wings and overlap pieces so every inch of the bird is covered.

Pour broth or water into base of baking dish.

Put turkey in the oven, uncovered, and lower the heat to 350°F.

Rule of thumb is to plan cooking for 13-minutes-per-pound and every 45 minutes baste the turkey by scooping the juices with a spoon and drizzling the juices all over the bird. Watch each time you baste the turkey to see if you’ll need to cover the legs, wings and top with foil so it doesn’t burn. I covered mine in the second to last round of basting.

To make sure the turkey is fully cooked, check the breast, outer and inner thigh and make sure that in each location the meat is at least 165°F.

Transfer the turkey to a serving tray and let it rest 30 minutes before carving and serving.

Remove the onion and garlic stuffing and serve side by side with your carved bacon-wrapped turkey.


There you go. You have your own bacon-wrapped turkey for the whole family.

Enjoy your turkey!… And by ‘turkey’ we mean bacon.

Mary Obana
President & Co-Founder, Koko FitClub


*We are not certified nutritionists and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Recipes listed are suggestions and not recommendations. You are ultimately responsible for all decisions pertaining to your health, in regards to diet, allergy awareness, and food preparations.*

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