Bacon-Wrapped Turkey
Cranberry Bacon Jam & Brie Crostinis
Ingredients
- 1 batch Indiana Kitchen Bacon Jam
- 1/2 cup dried cranberries
- 1 baguette, sliced into about 20 slices
- butter or margarine
- 1 wheel brie cheese
Servings: servings
Instructions
- Warm jam in a medium pot over medium heat. Add the cranberries and heat until well combined.
- Preheat oven to 400 degrees F. Prepare a baking sheet with non-stick spray.
- Lightly butter one side of each slice of bread. Place each buttered slice on the baking sheet, butter side up. Place in the preheated oven for 3-4 minutes, or until lightly toasted. Remove from the oven and flip bread slices.
- On each bread slice, top with a smear of brie. Spoon about 1 Tbsp. of bacon and cranberry jam onto each crostini.
- Place in the oven again for 4-5 minutes, or until brie is melted. Enjoy!
Recipe Notes
You can premake our Bacon Jam recipe and add cranberries!
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Roast Pork Loin with Cranberry Sauce
Ingredients
- 3 - 3 1/2 lb. Indiana kitchen pork loin
- 1 medium sliced red onion
- 1 medium Granny Smith apples cored and sliced
- 1/2 c. balsamic vinegar
- 8 fresh rosemary sprigs
- 8 fresh sage leaves
- 8 fresh thyme sprigs
- 2 tsp. Kosher salt
- 1 tsp. ground black pepper
- 1 1/2 tsp. garlic powder
- 1 can whole berry cranberry sauce 15 oz.
- additional fresh herbs for garnish
- additional fresh cranberries for garnish
Servings: servings
Instructions
- Preheat 425 degrees F. Place the sliced apples, onions, and part of the fresh herbs in the bottom of a roasting pan. Place the pork on top, fat side up. Pour the balsamic vinegar evenly over the pork. Rest for 20 minutes before placing in the oven.
- Season and/or rub the pork with salt, pepper and garlic powder. Top the pork with additional rosemary and thyme sprigs. Roast on the center rack for 60 minutes.
- Pour the cranberry sauce over the pork after roasting for 1 hour. Return to the oven and roast approximately 30 more minutes (or until the internal temperature reaches 140 degrees).
- Remove from oven and wrap with aluminium foil. Let rest, covered, for 10 minutes before serving. Add garnishes. Enjoy!
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Cider-Braised Pork Shoulder
Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 2.25 hours |
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Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
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Ingredients
- 3 lbs Indiana Kitchen Boston Butt Pork Shoulder cut into 3 inch chunks
- 1 (750 ml) bottle hard apple cider
- 1/3 cup apple cider vinegar
- 1/2 cup heavy cream
- 1 large onion chopped
- 1/4 cup fresh sage leaves torn
- chopped fresh chives for garnish
- 1 pinch cayenne pepper
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp Freshly ground black pepper
Servings: servings
Instructions
- Salt all sides of the pork shoulder chunks. Heat vegetable oil in a pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side.
- Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes.
- Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
- Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
- Raise heat to high and bring sauce to a simmer. Whisk in heavy cream. Simmer until liquid is reduced by half and is slightly thickened, 8-10 minutes. Toss in a pinch of cayenne.
- Transfer pork back to pot and reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.
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Maple Bacon Turkey
The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
| Servings | Prep Time |
| 12-14 servings | 1 hour |
| Cook Time |
| 2-3 hours |
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The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
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Ingredients
- 8 strips Indiana Kitchen bacon
- 1 fresh or frozen turkey completely thawed
- 1 cup maple syrup
- 3 cups chicken broth
- 3 tbsps finely chopped sage leaves
- 3/4 cup butter
- 1/4 cup flour
- 1/4 cup hot water
- 1/2 Lemon
- salt and pepper
Servings: servings
Instructions
- An hour before roasting, take turkey out of fridge, unwrap, and remove bag of giblets and/or neck (check both neck cavity and body cavity). Place turkey on a rack in a large roasting pan, breast side up, to allow it to dry and come to room temperature.
- Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven to 350°F.
- Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.
- Sprinkle the turkey, inside and out, with salt and pepper. Carefully slide your fingers under the skin of the breast and drumsticks to lift it away from the meat. Slip spoonfuls of sage butter underneath the skin and smooth over the top of the skin to spread out the butter mixture into a thin layer. Repeat everywhere that you can reach under the skin until all of the butter has been used.
- If you are stuffing your bird, fill it with dressing without packing too tightly. If you aren't stuffing your bird, you may place a few aromatics (i.e sage, garlic, seasoning) inside the cavity, but it's not required. Then truss the turkey legs.
- Combine maple syrup and hot water. Use a basting brush to baste the entire turkey. Place turkey in the oven for 2 hours, basting with maple syrup every 30 minutes. If the breast and/or the tops of the drumsticks turn golden brown before the rest of the turkey, shield them with foil.
- After 2 hours, remove the turkey from the oven and insert a meat thermometer into the meatiest part of the thigh (without touching the bone). Baste the turkey with syrup again and arrange the strips of bacon over the top of the turkey with no gaps in between them, until they cover the entire breast.
- Return the turkey to the oven for about 30 minutes, then baste with syrup again (bacon and all). Continue cooking, watching the bacon closely so that it turns crisp but does not burn. If the bacon is done before the thermometer inserted in the turkey reads 165°F, shield the bacon with foil (as well as any other parts of the turkey that are brown enough, which might end up being the whole turkey) and continue cooking until the turkey is done. (a turkey typically takes around 13 to 20 minutes per pound to cook).
- Once the temperature of the turkey reaches 165°F and the juices are running clear, tilt the turkey in the pan so that the liquids run out of the cavity. Transfer turkey to a cutting board, tent with foil, and let it sit for 30 minutes.
- In the meantime, skim the excess fat from the pan drippings. Pour the drippings into a medium pot, scraping brown bits at the bottom of the roasting pan from the turkey but leaving behind any burnt maple syrup sludge. Set pot over medium heat and whisk flour into the drippings until smooth. Gradually add chicken stock while continuously stirring.
- Raise heat up to high and bring pot to a simmer while stirring regularly, until sauce is thickened to your preferred consistency. Season it with salt and pepper, to taste, and a squeeze of fresh lemon juice.
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