Roasted Apple Butter Turkey with Turkey Bacon Scalloped Potatoes
- 12 lbs (5.5 kg) whole turkey, insides removed
- 1 batch homemade apple butter or store-bought!
- 2 cups water or broth
- 1 1/4 cups salt
- 1 1/2 cups brown sugar
- 18 cups cold water
- 1 carrot
- 2 limes, halved
- 2 apples, halved
- 4 fresh bay leaves
- 1 garlic clove
- 1 onion, halved
- 8 slices turkey bacon, sliced into 1 inch pieces
- 3 lbs potatoes, thinly sliced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 1 cup heavy whipping cream
- Salt and pepper
- 1/4 tsp. cayenne
- 1 tsp. dried oregano
- 3 garlic cloves, minced
- 1 tbsp. whole grain coarse mustard
- 2 cups + 1 cups grated cheddar cheese
- Combine 6 cups cold water with sugar and salt in a large saucepan over medium heat. Stir occasionally until salt and sugar have dissolved (no need to boil!) Remove from heat and cool to room temperature.
- Combine remaining water and ingredients into a large stock pot or special brining bag. Pour water/sugar/salt mixture in. Add turkey and weigh down to fully submerge it if necessary (depending on your pot, you may need to make another half-batch of brine.)
- Cover and refrigerate overnight.
- Remove turkey and pat dry. Allow to sit overnight in the refrigerator again (you want it to basically dry completely! No need to cover.)
- Preheat oven to 450F. Place turkey into roasting pan and pour water or broth down below (turkey isn’t super fatty so we want something to baste with.)
- Place into oven, uncovered, and lower heat to 350F. Cook for 1 hour, remove to baste. If wings are looking dark, you can cover them with aluminum foil. Return to oven and roast for 30 more minutes; baste again. Cook for another 30 minutes, and baste. Cook time is 2 to 2 1/2 hours, or when your breast reaches 170F.
- Remove from pan and wrap in aluminum foil. Allow to rest for at least 20 minutes before slicing!
- Serve with apple butter over top of turkey meat.
Turkey Bacon Scalloped Potatoes
- Place a large frying pan over medium-heat. Add bacon and cook until crispy, about 8-10 minutes.
- Heat a medium-sized pot over medium heat. Add in butter, waiting until it melts and is bubbling before adding flour. Whisk very frequently for about 5 minutes, or until the roux has deepened in colour. Add garlic in the last minute and cook until aromatic.
- In a separate bowl, mix together the milk, cream, salt, pepper, cayenne, oregano, and mustard. Pour into roux, whisking constantly. Bring to a boil and add 2 cups of cheese. Stir until melted and blended. Remove from heat.
- Preheat oven to 350F. Grease a 9×13 inch baking dish.
- Place in enough potatoes to cover the bottom. Add some sauce and sprinkle with bacon. Repeat again until no potatoes or sauce remains (I save a bit extra sauce to pour over the top potatoes for extra coverage and creaminess.) Reserve some bacon and cheese for topping.
- Bake for 1 hour 10 minutes, uncovered until potatoes are soft. In the last 10 minutes, top with bacon and cheese!