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In keeping with his motto that "everything is better with bacon," Chef Robert Stehling of Charleston's Hominy Grill makes a bacon-herb paste that he stuffs under the turkey skin to produce an incredibly moist and smoky bird. MAKE AHEAD: The turkey can be prepared through Step 2 and refrigerated overnight. Bring the bird to room temperature before roasting. Wine: Both fruity, low-tannin reds and round, not-too-oaky whites will complement the smoky bacon here. Pick a spicy Pinot Noir, such as the 1999 Byron Sierra Madre Vineyard, or a creamy Chardonnay, such as the 2000 Acacia.
Units: US | Metric
Serving Size: 1 (854 g)
Servings Per Recipe: 10
The following items or measurements are not included:
rich turkey stock