Ok this year I combined my two favorite ways of cooking a turkey. I wrapped it in bacon and slow cooked it on 275 for 8 hours. I kept foil over it the entire time. Then at 9 am I took the foil off, and the bacon (saved that for the stuffing) and turned the oven up to 325 and browned her up for an additional hour. This bird literally fell off the bone when we began cutting into it. It was amazingly good and moist. And it wasn’t even a butterball!
Here’s something you can make with the left overs…
4 (2 oz) slices oven roasted turkey
4 oz Monterrey Jack cheese, grated
4 oz canned mushroom slices, drained
2 tsp fresh tarragon leaves
1 large egg, beaten
1/2 cup dry plain bread crumbs
1 cup turkey gravy, heated to boiling stage
Separate crescent roll dough into 4 rectangles. Firmly press perforations to seal. Press each to form 6×5-inch rectangle.
Top each rectangle within 1/2 inch of the edge with one slice of turkey, one ounce grated cheese, two tablespoons mushrooms and 1/2 teaspoon fresh tarragon.
Fold dough in half, forming a square’ pinch edges to firmly seal. Dip each calzone in beaten egg, then coat with bread crumbs.
Spray baking sheet with non-stick cooking spray. Place calzones on prepared baking sheet.
Bake in pre-heated 375 degrees F oven for 20 to 25 minutes or until crust is a deep golden brown.
Top calzones with hot turkey gravy.