Tony’s Turkey Bacon Wrapped Parma Cheese Bread | In the kitchen


Chef Gaye, business manager at Tony Chachere, prepares us for Thanksgiving! This Tony’s injected bacon-wrapped turkey is sure to be the star of your table. Serve it with this easy but so delicious Parmesan bread.

Tony’s Injected Bacon Wrapped Turkey


  • 1-11-12 lbs turkey
  • 1 bottle of Tony Chachere Creole butter and injectable jalapeño marinade
  • Tony Chachere’s bold seasoning
  • 1 1/2 pound maple or applewood bacon


Preheat the oven to 375 degrees. Inject the turkey using 1-1 / 2 oz of marinade per 1 lb of meat 1 inch apart. Inject the breasts, legs, thighs and wings. Sprinkle Tony’s Bold seasoning on the outside. Wrap the bacon all over the turkey in a weave pattern using toothpicks to hold it in place. Place in a baking dish. Put in the oven for 3 hours. After 2 hours of control. If the bacon gets too brown, cover with foil for the rest of the hour. Check the internal breast temperature-165 degrees is ideal.

Tony’s Parma Cheese Bread


  • 2 Pepperidge Farm French Bread or 1 large braided bun
  • 2 sticks of butter
  • Tony Chachere’s bold seasoning
  • 2 cups of grated fresh Parmesan


Preheat the oven to 425. Place aluminum foil on a baking dish. Place bread on foil.

Slice bread down the middle but not whole. Slice horizontally 1/2 inch apart.

Slice the stick of butter down the middle. Slice 1/8 inch apart. Place dab of butter between the slices of bread. Sprinkle with Tony’s Bold seasoning. Place the grated cheese on top.

Pull the sides of the foil but do not cover the top of the bun. Bake for 10 minutes. Lower 350 degrees. Cook 20 minutes more. Turn off the oven and leave the bread in it until ready to serve.


Tony Chachere’s Creole foods

BP 1639, Opelousas, LA, 70571


The company was founded nearly 100 years ago by the “Ole Master” of Cajun cuisine, with his now famous “Creole Seasoning”. The company has continued to grow and now produces a variety of products including: marinades (injectable and pourable), quick mix rice mixes – jambalaya, okra, dirty rice, red beans and rice; new seasonings such as: no salt, more spices, spices and herbs; and even a Bloody Mary mix.

The business continues to be owned and operated by the Chachere family.


Gaye Sandoz is Corporate media chief at Tony Chachere’s. She has over 33 years of experience in the food industry, including food research and development, food recipes and cookbooks. She often appears on television cooking segments, including National Television and QVC. Bachelor of Dietetics and Graduate Studies at the University of Mississippi and LSU.


As a “thank you” for your viewers, a free cookbook is available.


Call: 1-888-827-3653 or 1-888-8CREOLE

All content © 2021, WALA; Mobile, Alabama. (A Meredith Corporation station). All rights reserved.

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