Here you will find not only the recipe for my irresistible bacon-wrapped roasted turkey. But also, all you need to know to roast a flavorful and super juicy turkey, perfect for a Thanksgiving dinner or Christmas celebration.
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I had this turkey in mind since y roasted my last Thanksgiving turkey. I thought: if you can wrap a turkey with bacon, why not wrap it? After all, life tastes better with bacon!
Three Tips to Roast the Perfect Turkey
Let’s be honest. Except for dark meat, everybody complains about turkey meat because it’s dry and flavorless. I’m not a big fan of poultry, but to guarantee a juicy, flavorful roasted turkey, I follow three rules of thumb:
- I season it with my garlic-herb compound butter.
- I place an oven bag in a roaster and make a “nest” of chopped carrots, celery, and onion in the bottom of the bag.
- I place my bird inside the bag, secure it and roast it.
Oven bags are safe, they keep your roasting pan perfectly clean, and more importantly, the final product is a super moist and juicy turkey.
How to Roast a Bacon-Covered Turkey?
The answer to the previous question is simple: follow the abovementioned steps, but before placing the turkey inside the bag, cover it with sliced bacon. That’s it! Then, you roast your bird in a preheated oven at 325°F according to the weight of your turkey:
- 3.5 to 4.5 hours for a turkey 8 to 12-pound, serving 8 people.
- 4.5 to 5.5 hours for a turkey 12 to 16-pound, serving 10 to 12 people.
- 5.5 to 6.5 hours for a turkey 16 to 20-pound, serving around 12-14 people.
Bacon is so salty and flavorful that technically you don’t need the compound butter to season your turkey. However, I use unsalted compound butter medallions between the skin and the meat and in the cavity to add more complexity and another layer of flavor.
How to get Crispy Bacon on an Oven Bag?
That’s a good question because bacon gets cooked but not crisp inside the oven bag. So, once the turkey is done, you should open the bag, put your oven to broil, and broil your turkey for around 4-5 minutes until the bacon gets crispy. Again: this is it! This bacon-wrapped turkey tastes as good as it looks. It’s juicy and moist, with a subtle bacon flavor and crunchy bacon on top of that. What can be better than this?
To Stuff or Not to Stuff a Turkey
That’s the question. And the answer to that question is a very personal one. The turkey in the pictures is stuffed with my rice, apple, cranberries, and bacon stuffing. However, more recently, I prefer to serve the stuffing aside.
If your choice is to stuff the turkey, then follow the US Department of Agriculture’s advice, including:
- Avoid cross-contamination by not doing the stuffing in advance (once you stuff your bird, go ahead and roast it.)
- Facilitate the cooking process by stuffing your turkey loose.
- Use a meat thermometer to ensure the turkey and stuffing are adequately cooked. The temperature must reach 165°F.
If you decide not to stuff your turkey, fill it with a couple of apples and onions so it keeps its form during the roasting process. Once the turkey is done, discard the apples and onions.
Bacon-Wrapped Roasted Turkey Recipe
Trust me, this is the easiest turkey recipe ever. To make it, you will a couple of kitchen utensils, including:
Following is the printable version of my recipe. Thank you for subscribing to my Youtube channel and visiting my Amazon store. Happy Holidays!
Bacon-Wrapped Roasted Turkey
- 1 10 pounds turkey, unfrozen, washed and dried with paper towels
- ½ a recipe of herbs and garlic butter, in a log and sliced into 1/8 inch medallions
- ½ a recipe of the Wild and Basmati Rice Turkey Stuffing with Cranberries, Apples, Herbs and Bacon
- 1 ½ pounds bacon, sliced
- 1 cup onion, chopped
- 1 cup carrot chopped
- 2 cups celery stalks chopped
- Preheat the oven to 325°F.
- Put an oven bag on a roasting pan.
- Place the onions, carrots and celery on the bottom of the bag.
- Put the butter medallions between the turkey skin and meat, and then in the cavity.
- Stuff the cavity with the rice mixture.
- Secure the turkey with twine in both legs.
- Wrap the turkey with the bacon slices and carefully place it in the bag.
- Tie the bag and roast the turkey, inside the bag, for 4.5 hours.
- Open the bag and carefully drain the juices into a container.
- Cut the bag and place the roasting pan back in the oven.
- Broil on high for 4 minutes.
- Wait at least half hour to place the turkey o n the serving plate.
- Reserve half a cup of the drippings for the gravy.
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Check my other turkey related recipes: