10 Photos
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
WHAT YOU WILL NEED:
* Parchment paper
* Meat thermometer
* Dutch Oven(see pics below) or deep skillet with a top thats oven safe
* Cooking Twine
* 1 lb of hickory thick cut bacon
* 1 cup mushrooms (morels if ya got em)-chopped
* 1/2 sweet onion-chopped
* 2 cloves of garlic chopped (I use more because I simply love garlic)
* Mallet or meat tenderizer
* BRINE ingredients
-Chicken Broth
-Rosemary
-Sage
-Thyme
-Savory
- Minced garlic
-1/2 cup brown sugar
-1 cup pickling salt
**combine all brine ingredients in decent size pot and bring to boil(stirring frequently). Let stand covered till brine reaches room temp**
BRINE YOUR BREAST OVERNIGHT OR 12 HOURS IN FRIDGE BEFORE STARTING
OK WE ARE READY TO GET STARTED WITH THIS UNBELIEVABLE RECIPE:)
Preheat oven to 350
1) Take breast from the brine and wash well with cool water and pat dry with paper towel.
2) Lay your turkey breast on a cutting board and use mallet/tenderizer to pound the breast a bit but not to smithereens..
3) On a flat surface cut and lay a piece of parchment paper approximately 21" long.
4) Lay half the pack of bacon strips side by side in the middle of the pacrhment paper, then braid the other half of the bacon strips opposite direction to make a complete bacon braid. *see pics below*
5) Cut 3 pieces of cooking twine and lay them horizontally across the bacon braid, evenly seperated and make sure the twine extends past each side of the braid at least 4". *see pic below*
6) Cut and lay another similar sized piece of parchment paper over top of your bacon braid. Then flip the braid and paper over. This allows the twine to now be on the bottom of the braid. Peel the top piece of parchment paper off slowly.
YOUR ALMOST THERE AND YOU WILL THANK ME FOR IT!!
7) Place your brined and tenderized wild turkey breast smack dab in the middle of the bacon braid and season with your favorite spices.
8) Place the cut mushrooms, onion and garlic over the breast.
9) In a fairly quick motion, fold the left side of the parchment paper to the right side. You now have the breast rolled in half, and now loosely tie the twine forming a turkey roll basically.
10) Place your wild turkey breast that has been tied along with the bottom sheet of the parchment paper into your Dutch Oven. Trim excess parchment paper from sides if they are hanging out. (The parchment paper will ensure the juices stay intact)
11) Place your dutch oven with lid on into the preheated oven and bake for 50 minutes. Next check internal temperature with your thermometer- the sweet spot is 155 degrees.If the temp is right take lid off and leave in an extra 5 minutes to crisp bacon.
12) Remove your revolutionary wild turkey from the dutch oven using the parchment paper as your support and let stand for 10-15 minutes.
13) Untie the cooking twine and cut breast cross ways and serve to your finest friends and family.
**Star City Whitetails Guarantees that you will completely dig this new way of cooking wild turkey and I expect to hear back from you on how it turned out in your kitchen**
