Bacon-Wrapped Turkey

This bacon-wrapped turkey recipe delivers a juicy, flavorful centerpiece for holidays and special occasions. Wrapped in crispy bacon and stuffed with aromatic herbs, garlic, and onions, the turkey stays moist while roasting. Perfect for Thanksgiving, Christmas, or festive dinners, it pairs well with roasted vegetables, mashed potatoes, and fresh gravy.

Ingredients

Turkey:

• 8–12 lb (4–6 kg) whole turkey, thawed
• 2 onions, halved or quartered (yellow, white, or brown)
• 2 heads garlic, halved horizontally
• 1 bunch mixed fresh herbs (sage, thyme, rosemary, parsley)
• ½ cup (113 g) unsalted butter
• Salt and pepper
• 1 ½ cups (350 ml) water

Bacon Lattice:

• 1 lb sliced bacon
• ½ stick salted butter, melted

---

Instructions

Prepare the Turkey

1. Remove the turkey from the fridge 1 hour before cooking to reach room temperature.
2. Preheat the oven to 180°C / 350°F.
3. Remove the neck and giblets (reserve for gravy if desired). Pat the turkey dry with paper towels. Do not rinse.
4. Tuck the wings behind the bird and season the cavity with salt and pepper. Stuff with onion, garlic, and fresh herbs.
5. Truss the legs with butcher twine for better presentation. Optionally, place small bits of butter under the breast skin.

Create the Bacon Lattice

1. On parchment paper, weave 10 slices of bacon into a lattice.
2. Transfer the bacon lattice onto the turkey breast using the parchment paper.
3. Wrap the remaining bacon around the turkey legs and wings, tucking in loose ends.
4. Brush the entire turkey with melted butter. Add aromatics (onion, garlic, herbs) to the bottom of the roasting pan if making gravy.

Roast the Turkey

1. Place the turkey on a roasting rack. Bake for 2–4 hours depending on size.
2. To prevent over-browning, shield the breast with foil.
3. Check the internal temperature with a kitchen thermometer:
   • Breast: 68°C / 155°F
   • Thigh: 74°C / 165°F
4. Remove from oven once done.

Rest and Carve

1. Allow the turkey to rest for 30–40 minutes, up to 1 hour, to redistribute juices and ensure moist meat.
2. Carve and serve.

---

Why You’ll Love This Recipe

The bacon-wrapped turkey keeps the meat juicy and adds a rich, smoky flavor. Aromatics and fresh herbs enhance the taste, while the bacon lattice creates an appealing presentation for holiday dinners or special occasions.

---

Tips

• Let the turkey reach room temperature before cooking to promote even roasting.
• Use a roasting rack to ensure air circulation and even cooking.
• Shield the breast with foil to prevent over-browning while the legs finish cooking.
• Use a meat thermometer for perfect doneness.

---

Variations and Substitutions

• Bacon: Use thick-cut bacon for extra crispiness or turkey bacon for a leaner option.
• Herbs: Swap herbs to match your preference, e.g., tarragon, oregano, or parsley.
• Aromatics: Add carrots, celery, or lemon to the cavity for different flavor profiles.
• Butter alternatives: Use olive oil or ghee if preferred.

---

FAQs

Can this turkey be prepared ahead of time?
Yes, season and stuff the turkey a few hours ahead. Keep it refrigerated until ready to roast.

Can I use frozen turkey?
Thaw completely in the refrigerator before cooking; adjust cooking time accordingly.

How do I prevent bacon from burning?
Cover exposed bacon with foil if it browns too quickly.

---

Serving

Serve the turkey with roasted vegetables, mashed potatoes, cranberry sauce, or stuffing. The bacon adds flavor to the meat and can also be served alongside as a garnish.

---

Suggestions

• Use the pan drippings to make rich gravy.
• Pair with fresh herbs and citrus slices for added aroma.
• For a dramatic presentation, carve at the table in front of guests.
• Leftovers can be used for sandwiches, soups, or salads.