Turkey & Bacon Wheels Recipe

Prepare aromatics

Heat a nonstick skillet over medium heat with 1 teaspoon olive oil (from Coating & Glaze). Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool 5 minutes.

Mix turkey filling

In a large bowl combine ground turkey, cooled onion and garlic, minced parsley, egg, breadcrumbs, grated Parmesan, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Gently mix with your hands or a spoon until just combined — do not overwork the meat or it will become dense.

Form logs

Turn the mixture out onto a sheet of plastic wrap or parchment. Shape it into a tight log approximately 10–12 inches long and 2–2.5 inches in diameter. Press and compact the meat so it holds together when sliced.

Wrap with bacon

Lay 6 slices of bacon on a sheet of plastic wrap, slightly overlapping each slice lengthwise so they form a band about 6–7 inches wide. If using pancetta/prosciutto, lay those first as a flavor layer. Place the turkey log along one long edge of the bacon band. Tightly roll the bacon around the turkey log using the plastic wrap to help you create a compact cylinder. Twist the ends of the plastic wrap to tighten and refrigerate for 20–30 minutes to help it set (this makes slicing cleaner).

Slice into wheels

After chilling, unwrap the cylinder. Using a sharp chef’s knife, slice the log crosswise into 12 similar-thickness rounds (about 3/4 to 1 inch each). If slices are soft, return the unsliced portion to the fridge for 10–15 minutes between cuts.

Make glaze

Combine brown sugar, maple syrup, apple cider vinegar, remaining olive oil (if any), and hot sauce in a small bowl. Stir until smooth.

Sear (optional) and brush

Preheat oven to 400°F (200°C) and arrange a wire rack over a rimmed baking sheet lined with foil for easy cleanup. If you prefer a crispier bacon exterior, heat a skillet over medium-high heat and sear each wheel bacon-side down for 1 minute to render surface fat (work in batches). Place wheels on the wire rack spaced 1/2 inch apart. Brush the top of each wheel with half the glaze.

Bake the wheels in the preheated oven for 12–15 minutes, until internal temperature of the turkey reaches 165°F (74°C) and bacon is cooked through. Remove from oven, brush with remaining glaze, and return to oven for 2–3 minutes to set the glaze and caramelize slightly.

Let the wheels rest on the rack for 5 minutes so juices redistribute. Transfer to a platter, garnish with chopped parsley. Insert toothpicks into individual wheels if serving as an appetizer. Serve warm with mustard or your preferred dipping sauce.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until heated through.