Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 1 Tbs. fresh orange juice
• 2 tsp. red wine vinegar
• 2 tsp. honey
• 2 Tbs. extra-virgin olive oil
• 3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
• 3/4lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
• 2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
• 5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
• 2 slices bacon, cut crosswise into 1-inch pieces
• Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

• 1 Tbs. plus 1/2 tsp. unsalted butter
• 4 slices bacon
• 1-1/2 cups fresh breadcrumbs
• 1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
• 1 Tbs. extra-virgin olive oil
• 1-1/2 tsp. chopped fresh thyme leaves
• Kosher salt
• 1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
• 2 tsp. minced fresh garlic
• 1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
• Freshly ground black pepper
• 2/3 cup heavy cream
• 3/4 cup lower-salt chicken broth
• 1/2 tsp. finely grated lemon zest
• 12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
• 8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.


In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.


In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.


Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.


Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.


In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.


Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.

Corn, Bacon, and Red Pepper Sauté

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

• 1 Tbs. extra-virgin olive oil
• 1 slice thick-cut bacon, chopped
• 2 cups fresh corn kernels (from 3 to 4 medium ears)
• 1/2 cup small-diced red bell pepper
• Kosher salt
• 1/4 cup coarsely chopped fresh parsley 

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.

Zucchini Casino

In this creative spin on clams casino, zucchini coins stand in for the bivalves.

• 1/3 cup coarse fresh breadcrumbs
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using rasp grater)
• 1 Tbs. minced shallot
• Kosher salt
• 1 small zucchini
• 2 slices bacon

Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.

Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.

Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.

Sautéed Chayote with Sweet Onion and Bacon

In this quick side dish, the chayote remains crisp and juicy, even as it takes on the rich flavors of garlic and bacon. A hit of lemon juice at the end lends brightness.

• 3 slices bacon (about 2 oz.), cut into 1/2-inch pieces
• 1-1/2 lb. chayote (about 2 large), peeled, quartered lengthwise, seeded, and sliced crosswise 1/4 inch thick
• 1 medium sweet onion (about 8 oz.), thinly sliced into half-moons
• 3 medium cloves garlic, pressed or minced
• 2 Tbs. dry white wine
• 1/2 tsp. finely chopped fresh rosemary
• 1/2 tsp. finely chopped fresh thyme
• 1 to 2 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a 12-inch skillet, cook the bacon over medium heat until crisp, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Add the chayote, onion, and garlic to the bacon fat in the skillet and toss to coat. Cook, covered, stirring occasionally, until the chayote and onion begin to brown slightly, about 10 minutes.

Add the wine, rosemary, and thyme; continue to cook, covered, stirring occasionally, until the chayote is tender, about 8 minutes more.

Remove from the heat, stir in the bacon, and season to taste with the lemon juice, salt, and pepper. Serve.

Bacon-Wrapped Sonoran Hot Dogs

At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.

For the Salsa Verde:

• 1 lb. tomatillos, husked and washed
• 1 cup chopped fresh cilantro leaves
• 3 fresh serrano chiles, seeded and minced
• 1 cup minced sweet onion
• 2 tsp. minced garlic
• pinch of sugar
• 1/4 cup freshly squeezed lime juice
• sea salt

For the Hot Dogs

• 4 tsp. mayonnaise
• 1 tsp. Tabasco or other hot sauce
• Juice of 1 lemon
• 4 all-beef wieners (fat ones work better than long ones)
• 4 slices extra-thin bacon
• 4 torpedo rolls or bolillos
• 4 Tbs. warm refried beans
• 8 Tbs. chopped avocado (or guacamole)
• 4 heaping Tbs. grated Monterey jack or cheddar cheese
• 4 Tbs. chopped onion
• 4 Tbs. chopped tomato
• 4 Tbs. Salsa Verde

Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Spinach Salad with Fried Egg and Bacon

Spinach salad often features a hard-boiled egg, but in this version, the egg is fried and its yolk mixes with the greens to delicious effect.

• 2 heaping cups torn bread (about 3/4-inch pieces) from a day-old rustic white loaf
• 1/4 cup plus 3 Tbs. extra-virgin olive oil
• Kosher salt
• 1 small clove garlic, mashed to a paste with a pinch of kosher salt
• 1-1/2 Tbs. red wine vinegar; more as needed
• 1-1/2 tsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 6 slices bacon
• 8 oz. baby spinach (about 8 cups), washed well and dried
• Freshly ground black pepper
• 4 large eggs

Position a rack in the center of the oven and heat the oven to 350°F.

Put the bread on a rimmed baking sheet and toss lightly with 2 Tbs. of the olive oil. Spread in an even layer and season lightly with salt. Bake until crisp and golden, 8 to 10 minutes. Set aside.

Meanwhile, in a small bowl, whisk together the garlic, vinegar, mustard, and lemon juice. Let sit for 5 minutes. Slowly whisk in 1/4 cup of the olive oil. Taste the vinaigrette with a leaf of spinach and season to taste with salt and vinegar if needed. Set aside.

Heat the remaining 1 Tbs. olive oil in a heavy-duty 12-inch skillet, preferably cast iron, over medium heat. Cook the bacon on both sides until brown and crisp, about 7 minutes. Leave the skillet on the stovetop and turn off the heat. Transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.

Put the spinach and croutons in a large bowl. Gently toss the salad with just enough of the vinaigrette to lightly coat the greens and season to taste with salt and pepper. Divide the salad among four serving plates.

Heat the bacon fat in the skillet over medium heat. Crack the eggs into the pan, season with salt and pepper, and fry sunny-side up or over-easy, 1 to 2 minutes total. Top each salad with an egg and season with salt and pepper. Tear each slice of bacon into 3 or 4 pieces and tuck them into the salads. Serve immediately and pass any remaining vinaigrette at the table.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Cornmeal Flapjacks with Bourbon-Bacon Maple Syrup

These pancakes get their heartiness from cornmeal and wheat germ and feature a syrup loaded with favorites like bourbon, bacon, and maple. If you don’t get 3 Tbs. of bacon fat from cooking the bacon, you can make up the difference with melted unsalted butter. An easy, no-mess trick for measuring the yogurt in this recipe is to pour the 1 cup milk into a 2-cup glass measure; then add enough yogurt to make the milk rise to the 2-cup line.

• 10 slices bacon
• 1 cup pure maple syrup
• 5-1/8  oz. (1-1/4 cups) all-purpose flour
• 1/2 cup medium-grind yellow cornmeal
• 1/4 cup wheat germ
• 2-1/2  tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup whole or low-fat milk
• 1 cup plain yogurt (regular or Greek, full-fat or low-fat)
• 2 large eggs
• Bacon fat or vegetable oil for the griddle
• 1 Tbs. bourbon (optional)
• Salted butter, for serving

Heat the oven to 200°F. On a large griddle or in 12-inch skillet over medium heat (or on an electric skillet set to 375°F), cook the bacon, in batches if necessary, flipping occasionally, until very crisp, 8 to 10 minutes. Drain the bacon on a paper-towel-lined plate. Reserve 3 Tbs. of the bacon fat in a small bowl and save the rest for another use (such as greasing the griddle for the pancakes). Set the 3 Tbs. reserved fat aside to cool briefly.

When the bacon is cool, mince it into fine crumbs. You should have about 1/2 cup.

In a 2-quart saucepan, heat the syrup and 2 Tbs. of the bacon crumbs over medium heat, stirring occasionally, until hot, about 5 minutes. Off the heat, let the syrup sit in the pan and infuse for at least 10 minutes and up to 1 hour.

Meanwhile, in a large bowl, whisk the flour, cornmeal, wheat germ, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, yogurt, and eggs until combined. Stir the bacon syrup to distribute the bacon pieces; measure out 1/4 cup of the syrup and add it to the wet ingredients; mix to combine. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled reserved bacon fat and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat your griddle.

Heat the same griddle or large skillet you used to cook the bacon over medium heat until drops of water briefly dance on the surface before evaporating. Lightly grease the griddle with bacon fat or oil. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface, 1 to 2 minutes. Check the underside to make sure it’s nicely browned, then flip. Cook until the second side is nicely browned, 1 to 2 minutes more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Stir the bourbon into the remaining bacon syrup, if you like. Serve the pancakes hot with butter, the syrup, and the remaining bacon streusel.

Bacon and Leek Soufflé

You won’t see the cream cheese in this simple soufflé, but you’ll certainly taste its rich flavor.

• Unsalted butter, softened, for the baking dish
• 5 slices bacon, thinly sliced crosswise
• 2 cups thinly sliced leeks (light-green and white parts only, from about 2 medium leeks)
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1/2 cup whole milk
• 5 oz. cream cheese, cubed
• 1/2 cup grated Asiago cheese
• 5 large eggs, separated, plus 1 large white
• 1/2 tsp. cream of tartar

Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8x8-inch baking dish.


In a 12-inch nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. With a slotted spoon, transfer the bacon to a large bowl. Add the leeks to the skillet, reduce the heat to medium low, cover, and cook, stirring occasionally, until softened, about 4 minutes. Add the leeks to the bacon and stir in the thyme and 1/4 tsp. each salt and pepper.


Gently warm the milk in the skillet over medium-low heat. Stir in the cream cheese and Asiago and whisk until melted and combined. Add the milk mixture to the leeks and bacon and stir to combine and cool slightly. Gently mix in the egg yolks; set aside.


In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer on high speed to medium-stiff peaks. With a large spatula, gently fold the egg whites into the leek and bacon mixture.


Pour the mixture into the prepared dish and bake until puffed and golden-brown on top, 22 to 24 minutes. Serve immediately—the soufflé will deflate as it cools.

Extra-Crispy Bacon

This simple trick to straighten and crisp bacon does mean another pot to wash, but that's a fair price to pay for bacon that's perfectly flat and crisp all over.

• 4-6 strips bacon

Place the bacon in a large sauté pan, being careful not to crowd the pan. Place a pot that's slightly narrower than the bottom of the sauté pan on top of the bacon to weight it down and keep it flat. Cook the weighted bacon over medium heat so the fat renders slowly and completely. After the bacon is browned on one side, about 2 to 3 minutes, carefully lift the pot (it'll drip), flip the bacon, and replace the pot. Cook the bacon on the other side until it's completely browned and crisp, 2 to 3 more minutes.

Corn, Bacon, and Red Pepper Sauté

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

• 1 Tbs. extra-virgin olive oil
• 1 slice thick-cut bacon, chopped
• 2 cups fresh corn kernels (from 3 to 4 medium ears)
• 1/2 cup small-diced red bell pepper
• Kosher salt
• 1/4 cup coarsely chopped fresh parsley 

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.

Butternut Squash Soup with Apple & Bacon

Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor.Use the Creamy Vegetable Soups Recipe Maker to create your own velvety soup, or use the Hearty Bean & Vegetable Soup Recipe Maker if chunky soups are more your style.

• 8 slices bacon, cut crosswise into 1/4-inch strips
• 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
• 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
• 1-1/2 Tbs. finely chopped fresh sage leaves
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 cups homemade or low-salt chicken or vegetable broth

In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.

Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

Bacon-Wrapped Smoked Turkey

This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it's wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.

For the brine

• 8 cups apple cider
• 1 lb. kosher salt (1-3/4 cups if using Morton’s; 2-3/4 cups if using Diamond Crystal)
• 1-3/4 cups packed dark brown sugar
• 1 cup apple cider vinegar
• 3/4 cup honey
• 1/4 tsp. ground cloves
• 5 dried bay leaves
• 1 12- to 14-lb. turkey (preferably fresh, and not kosher or
  self-basting; neck and giblets, excluding liver, reserved for the broth)

For the broth

• 1/4 cup vegetable oil
• Kosher salt
• 2 medium carrots, cut into 2-inch chunks
• 2 medium celery stalks, cut into 2-inch chunks
• 1 medium yellow onion, peeled and quartered
• 1 dried bay leaf
• 1/2 tsp. black peppercorns

For the barbecue spice rub

• 1/4 cup granulated sugar
• 2 Tbs. chili powder
• 1 Tbs. packed dark brown sugar
• 2-1/4 tsp. smoked paprika (pimentón)
• 1-1/2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 1/2 tsp. cayenne
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dry mustard
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground coriander
• 1/8 tsp. ground cumin

For the turkey

• 5 Tbs. vegetable oil
• 1 medium yellow onion, peeled and quartered
• 4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut into 4 slices
• 1/4 cup honey
• about 2 lb. thick-cut bacon, preferably applewood smoked, at room temperature
• 2 cups hardwood chips, preferably a combination of apple and hickory, soaked in water for at least 30 minutes and drained
• 1 cup apple juice, in a spray bottle

For the gravy

• 1-1/2 oz. (6 Tbs.) unbleached all-purpose flour
• 1/2 tsp. cider vinegar, or to taste
• Kosher salt and freshly ground black pepper

Make the brine

Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey

Put the turkey breast side down in a pot or tub large enough to hold it and the brine. Add the brine (the turkey will float, but that’s OK) and refrigerate for at least 6 hours and up to 20 hours.

Make the broth

With a chef’s knife, cut the turkey neck into 3 or 4 pieces and chop the giblets. Heat the oil in a 4-quart pot over medium-high heat. Cook the neck and giblets with a pinch of salt, stirring often, until browned, about 8 minutes. add the carrots, celery, onion, bay leaf, peppercorns, 2 tsp. salt, and 6 cups of water.

Bring to a boil, lower the heat, skim off any foam, and simmer, covered, until flavorful, about 1 hour. Strain the broth through a fine sieve into a large bowl—you’ll have about 4 cups.

Make the spice rub

In a small bowl, mix all of the rub ingredients, breaking up any clumps of brown sugar with your fingers.

Prepare the grill

Light a charcoal or gas grill fire and set it up for indirect cooking over low heat (275°F).

If using a charcoal grill, bank the lit and ashed-over coals to one side of the grill. Cover the grill and adjust the vents as needed to reach 275°F.

If using a gas grill, cover the grill, turn off one or more of the burners, and adjust the active burner(s) to reach 275°F.

Smoke the turkey

Rinse and dry the turkey; discard the brine. Rub the inside of the body and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside the body cavity.

In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the spice rub. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Using your fingers, spread the butter mixture directly on the breast meat, being careful not to tear the skin.

Tie the legs together with twine. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath them.

Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil, then the honey, and then 3-1/2 Tbs. of the spice rub.

Put a flat wire rack inside an 11x14-inch (or similar) foil-lined roasting pan. Line the rack with enough bacon slices (touching but not overlapping) to cover the area the turkey will occupy. Put the turkey breast side up on the bacon and then lay enough bacon slices across the top of turkey to cover it, securing the slices with toothpicks. (It’s OK if the sides of the turkey aren’t entirely covered.)

For a charcoal grill, sprinkle 1/2 cup of the drained wood chips over the coals. Replace the grill grate.

For a gas grill, make 2 heavy-duty aluminum foil packets, each filled with 1 cup of the drained chips. Using a fork, poke holes all over the packets. Lifting the grill grate, set one of the packets directly over an active burner; reserve the second packet. Replace the  grill grate.

Put the turkey in its pan on the unlit side of the grill and cover the grill. Smoke the turkey until the bacon is dark, rotating the pan occasionally for even cooking, 2 to 3 hours. If using a charcoal grill, add 1/2 cup of drained chips to the coals every 30 minutes until you’ve used all of the chips. When the temperature dips to 250°F, every 1 to 1-1/2 hours, light 3 quarts of charcoal in a chimney set over bricks. When the coals are ashed over, transfer the turkey in its pan to a heatproof surface, lift the grill grate, and add the fresh coals to maintain the temperature. If the temperature gets too high, leave the lid ajar to let in cool air. For a gas grill, add the reserved packet of chips when the first packet stops smoking.

When the bacon is dark, remove it from the top of the turkey; enjoy as a cook’s treat or discard. Generously season the turkey with all but 1 tsp. (which will be used for the gravy) of the remaining spice rub. Put the butter slices on top of the breast and thighs and continue smoking, spraying the turkey with the apple juice and rotating the pan every 30 minutes, until the temperature in the center of the breast registers 165°F, about 2 hours more. If at any time the turkey becomes too dark, loosely tent it with foil.

Remove the pan from the grill. Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a serving platter or cutting board and loosely tent it with foil. Let the turkey rest for at least 30 minutes.

Make the gravy

Heat the turkey broth until hot. Pour the drippings from the roasting pan into a fat separator or heatproof measuring cup. Allow the fat to rise to the top and then transfer 1/4 cup of the fat to a 12-inch skillet; discard the remaining fat and reserve the rest of the drippings.

Season the turkey broth with enough of the drippings to add flavor without making it too salty.

Heat the fat in the skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp. spice rub and cook, whisking, 1 minute more. Gradually whisk the broth into the skillet until smooth, and then bring to a simmer. Whisk in the cider vinegar and simmer until the gravy barely coats the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the gravy.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 1 Tbs. fresh orange juice
• 2 tsp. red wine vinegar
• 2 tsp. honey
• 2 Tbs. extra-virgin olive oil
• 3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
• 3/4lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
• 2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
• 5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
• 2 slices bacon, cut crosswise into 1-inch pieces
• Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Five-Spice Millionaire’s Bacon

Inspired by the candied “millionaire’s bacon” at San Francisco’s Sweet Maple restaurant, this version has even deeper flavor, thanks to soy sauce and Chinese five-spice powder. It’s like spicy bacon candy, great for breakfast, as an appetizer, chopped into a salad, or even sprinkled over ice cream.

• 1 lb. thick-cut bacon
• 1 Tbs. lower-sodium soy sauce
• 1/4 tsp. Chinese five-spice powder
• 1 cup packed brown sugar (light or dark)
• 1/4 tsp. crushed red pepper flakes

Position a rack in the center of the oven and heat the oven to 400°F.

Line a large rimmed baking sheet with aluminum foil and set a rack over the foil. Arrange the bacon in a single layer on the rack, leaving no space between the slices.

In a small bowl, combine the soy sauce and five-spice powder, and then brush the mixture over the bacon.

In another small bowl, combine the brown sugar and red pepper flakes. Evenly sprinkle the mixture over the bacon, covering each slice completely.

Bake, rotating the sheet halfway through, until the sugar is melted and the bacon is brown and shiny, 30 to 40 minutes. Let cool on the rack for about 5 minutes, then loosen the slices from the rack with a metal spatula. Continue to cool for another 5 minutes before serving; the bacon will crisp as it cools.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 8 slices bacon
• 3 oz. (6 Tbs.) unsalted butter
• 2 cups whole or low-fat milk
• 5-1/4 oz. (1-1/4 cups) buckwheat flour
• 3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
• 1-1/2 tsp. instant (rapid-rise) yeast
• 1/2 tsp. table salt
• 2 large eggs
• 1 Tbs. pure maple syrup; more for serving
• 1 tsp. pure vanilla extract

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 8 slices bacon
• 3 oz. (6 Tbs.) unsalted butter
• 2 cups whole or low-fat milk
• 5-1/4 oz. (1-1/4 cups) buckwheat flour
• 3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
• 1-1/2 tsp. instant (rapid-rise) yeast
• 1/2 tsp. table salt
• 2 large eggs
• 1 Tbs. pure maple syrup; more for serving
• 1 tsp. pure vanilla extract

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.