Herb Crusted Turkey & Latkes with Candied Bacon
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4-6 1x
- Category: Main Dish
- Method: Roast
- Cuisine: American
Ingredients
Units
Scale
For the Latkes:
- 6 russet potatoes, peeled and cubed
- 1 medium sweet onion, cut into chunks
- 2 tablespoons AP flour
- 2 eggs, separated
- 4 tablespoons scallions - chopped
- 2 teaspoons salt and herb mixture (I used McCormick® Global Selects Mediterranean Herb & Salt Blend)
- 1/2 teaspoon pure ground black pepper
- Corn oil, for frying
Garnish for the Latkes:
- Small dollop of sour cream
- Chives or scallions - sliced very thin
- Smoked Salmon for topping - sliced thin
- Candied Bacon (recipe below) for topping
- Caviar for topping
For the Candied Bacon:
- 1 package thick-cut bacon
- 1/4 cup all-natural maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
For the Herb Crusted Turkey Breast:
- 5 3/4 lb. bone-in turkey breast
- 4 tbs. unsalted butter, softened
- 1/4 tsp. ground cloves
- 1/2 tsp. ground cinnamon
- 1 tsp. salt and herb blend (again I used McCormick® Gourmet Global Selects Mediterranean Herb & Salt Blend)
- 1 tsp. garlic powder
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground thyme
- 1 tsp. paprika
- 1/2 tsp. ground black pepper
Instructions
For the Candied Bacon:
- Preheat oven to 350 degrees F.
- Place a baking rack on top of a baking sheet and lay out strips of bacon.
- In a small bowl, whisk together maple syrup, vanilla, cloves, and vanilla. Brush both sides of the bacon and bake for 20-25 minutes or until deeply browned and crispy.
For the latkes:
- In a food processor, shred potatoes and onion until finely chopped. Transfer mixture to a colander lined with a cheese cloth and squeeze out excess liquids.
- Transfer the shredded potatoes and onion to a bowl and add flour, egg yolks, scallions, salt and pepper. Mix to combine.
- In a separate bowl, beat egg whites until stiff but not dry then fold into the potato mixture.
- In a large cast iron pan, heat about 1/3 cup of oil over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into the hot oil; spread each to 3-inch diameter. Cook the pancakes until bottoms are browned, about 4 minutes on each side. Transfer pancakes to a paper towel lined baking sheet. NOTE: to keep the latkes warm while you are frying, set the oven to the lowest temperature and keep the baking sheet in the oven.
- To serve, overlap 3 latkes and garnish with a dollop or sour cream, strips of thinly sliced smoked salmon, chopped candied bacon, and a caviar.
For the Herb Crusted Turkey Breast:
- Mix the rub with the softened butter and rub all over the turkey breast.
- Preheat Oven 350 degrees F.
- Cook turkey breast 20 minutes per pound.
- Let the turkey rest for 10 – 15 minutes before carving.
Nutrition
- Serving Size: 1
