Bacon-Roasted Turkey with Scalloped Potatoes and Caramelized Balsamic Brussels Sprouts



Bacon-Roasted Turkey

  • Two 21/2- to 3-pound bone-in, skin-on turkey breasts, washed and patted dry
  • 1 gallon All-Purpose Brine
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon thyme leaves, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound thick-cut applewood smoked bacon

Scalloped Potatoes

  • 6 cups heavy cream
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 to 6 gratings of nutmeg
  • 5 pounds Idaho potatoes, peeled, rinsed, and cut into 1/4-inch-thick slices
  • 1/4 cup minced chives, plus 1 tablespoon for garnish
  • 2 tablespoons unsalted butter, for the pan
  • 1/2 pound Gruyère cheese, grated (about 2 cups)
  • 1/2 pound white cheddar cheese, grated (about 2 cups) 

Brussels Sprouts

  • 4 garlic cloves, minced
  • 2 tablespoons chopped at-leaf parsley 1/2 cup extra-virgin olive oil
  • 1/4 cup good-quality balsamic vinegar
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds Brussels sprouts, outermost leaves discarded, trimmed and halved lengthwise
  • 1 medium red onion, thinly sliced 1/2 teaspoon red chili flakes
  Shingled bacon

Shingled bacon


Place the turkey breasts in the chilled brine and refrigerate overnight

Preheat the oven to 350°F. Place a large roasting rack in a large roasting pan.

Remove the turkey breasts from the brine and pat dry. In a small bowl, lightly whisk the olive oil, garlic, thyme, salt, and pepper. Rub the turkey all over with the herb–olive oil mixture.

Shingle the bacon over the skin of the turkey breasts, tucking the ends underneath to secure them. Place the turkey breasts on the roasting rack set in the roasting pan. Roast in the center of the oven until the bacon is instant-read thermometer, about 1 hour 10 minutes. Remove the breasts from the oven and rest for 20 minutes before carving. 

Meanwhile, to make the scalloped potatoes, in a large pot over medium-high heat, combine the cream, 11/2 teaspoons of the salt, the pepper, and the nutmeg and mix well. Bring the cream to a simmer, then add the potatoes and chives, turn the heat to medium-low, and cook until the potatoes are barely fork-tender, 10 to 12 minutes. Set aside off the heat.

Butter a 10 x 14 x 3-inch heavy baking pan, ensuring that the bottom and sides of the dish are well coated. In a medium bowl, combine the Gruyère and cheddar. Transfer 1/3 of the potatoes and cream mixture to the buttered baking dish, spreading it in an even layer. Top with a third of the cheese. Repeat the layering process with the potatoes and cheese twice more, ending with cheese on top. Cover the dish with foil and place it on a baking sheet to catch any bubbling over ow. Bake until the potatoes are tender, about 45 minutes. Remove the foil and bake until the top is golden brown and bubbly, another 15 to 20 minutes. Let stand while you roast the Brussels sprouts. Garnish with 1 tablespoon chives before serving. 

To make the Brussels sprouts, in a medium bowl, combine the garlic, parsley, olive oil, vinegar, honey, salt, and pepper. Add the Brussels sprouts and onion and toss well to coat. Spread the mixture evenly on a rimmed baking sheet and roast until the Brussels sprouts are well browned, 30 to 35 minutes. Transfer to a large bowl and toss again before serving.

To serve, slice 1 turkey breast (reserving the other for later meals) and arrange the slices on a platter. Serve with the potatoes and Brussels sprouts. 

Paired with the 2014 Estate Pinot Noir

From Guy Fieri's 2016 cookbook "Fieri Family Food"  available here