Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork.
In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish.
Nutritional Facts 1 salmon fillet with 3 tablespoons relish equals 215 calories, 12 g fat (3 g saturated fat), 62 mg cholesterol, 169 mg sodium, 6 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat. Originally published as Seared Salmon with Strawberry Basil Relish in Taste of Home April/May 2014
Preheat oven to 325 degrees F. Finely chop 2 slices of the bacon. Stir together the finely chopped bacon, the finely chopped onion, and the finely snipped sage; set aside.
Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Loosen the skin from the breast meat by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the opposite end of the turkey, separating the skin from the meat. Rub the bacon mixture underneath the skin over the entire breast, working toward the thighs as much as possible.
Sprinkle inside of body cavity with kosher salt and pepper. Fill cavity with sage sprigs and sweet onion wedges. Pull neck skin to back and fasten with a small skewer. Tuck drumstick securely to tail, if available. If there is not a band of skin, tie drumsticks securely to the tail using 100% cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Sprinkle turkey with additional salt and pepper. Weave remaining 8 strips of bacon in a lattice pattern over the breast. Tuck additional sage leaves into the lattice. Insert an oven-going meat thermometer into center of inside thigh muscles. The thermometer should not touch bone. Cover loosely with foil.
Roast for 2 3/4 hours. Remove foil. Roast for 15 to 45 minutes more or until thermometer reaches 175 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven. Cover turkey with foil; let stand for 15 minutes before carving.
Transfer turkey to a cutting board. Remove and discard onion and sage from inside turkey. Carve turkey. Serve with Bacon and Onion Gravy.
Bacon and Onion Gravy
Stir 1 cup broth into pan drippings from roasted turkey in roasting pan, scraping up any browned bits from bottom of pan. Pour drippings into a 2-cup glass measure. Skim and reserve fat from drippings. If necessary add enough melted butter to the reserved fat to make 1/4 cup. Add enough broth to the drippings in measuring cup to make 2 cups total liquid.
In a large saucepan cook 2 slices bacon over medium heat until crisp-cooked. Use a slotted spoon to remove bacon from saucepan and drain on paper towels.
Reserve 1 tablespoon bacon drippings in saucepan; add 1/4 cup chopped onion and 1 teaspoon sage to the mixture. Cook and stir about 2 minutes or until onion is tender. Carefully add vinegar to skillet and cook until evaporated.
Add the 1/4 cup fat to the saucepan with the onion mixture. Stir in flour. Cook and stir over medium heat for 1 minute.
Add drippings mixture all at once to flour mixture in saucepan, stirring until smooth. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more.
Stir in crumbled bacon. Season to taste with salt and pepper.
From the Better Homes & Gardens Test Kitchen
Hattie’s comment was “this is the best skin ever.” It had a great bacon flavor.
The sage was subtle, but nice. Bacon/onion/sage combo seemed very Thanksgiving like.
I cooked a smaller bird and only made 2 cups gravy, but for this 14-to 16-pound size you would need more.
The gravy was tasty. One thing I had thought about was adding a little whipping cream to the gravy, so you could try that.
Bacon is hard to finely chop. Could say to freeze bacon in a single layer and then break the frozen bacon and add to food processor. . . .it might chop it up better. TK could try this.
I used Vander Rose Farms bacon.
Nutrition Facts (Bacon Wrapped Turkey)
Per serving: 557 kcal cal., 29 g fat (9 g sat. fat, 6 g polyunsaturated fat, 11 g monounsatured fat), 270 mg chol., 519 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 73 g pro.
Percent Daily Values are based on a 2,000 calorie diet
1 whole wheat French baguette, cut into four sections
2 Tbsp. pesto sauce
Mix burger ingredients in a small bowl, adding ground beef last. Shape into four elongated patties to fit the bread portions. Cover and refrigerate the burgers until ready to cook.
Heat two-sided contact grill to high. Add burgers and set timer for four minutes. Check with an instant-read meat thermometer inserted horizontally. They’re done at 160 degrees. You can warm the bread and spread with pesto sauce while the burgers are cooking. Optional garnishes to add color – but not too many calories — include roasted red peppers, black olives, pine nuts, fresh tomatoes, and lettuce.
Martha with her own hot dogs, French bulldogs Sharkey and Francesca. Francesca (r) caused a bit of trouble in 2011 when she bit “mommy” giving Ms. Stewart 10 stitches in the upper lip. Turns out, Martha surprised her napping dog by leaning down to whisper ‘goodbye.’ The frightened dog then lashed out. The adage “Let Sleeping Dogs Lie,” is apparently great advice.
Martha Stewart’s version of Chicago-style hot dogs – These dogs won’t bite
Yield: 4 Servings
1 TBsp grainy mustard
2 tsp. white-wine vinegar
course salt and ground pepper
1/4 sweet onion (such as Vidalia), thinly sliced
1 Kirby cucumber, cut into thin strips
1 tomato, halved, seeded, and thinly sliced
1/2 c. celery leaves
2 TBsp. chopped sport pepper or peperoncini
4 beef hot dogs
4 hot dog buns, grilled
4 pickle spears
In a medium bowl, whisk together grainy mustard and white-wine vinegar, season with course salt and ground pepper. Add sweet onion, cucumber, tomato, celery leaves and sport pepper, toss to combine.
Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with pick spear and relish.