Here you will find not only the recipe of 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. My thought was: if you can wrap a turkey with bacon, then why not wrap it? After all, life tastes better with bacon!
Three Tips to Roast the Perfect Turkey
Let’s be honest. With the exception of 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 a simple one: follow the above-mentioned 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 inside the oven bag bacon gets cooked but not crispy. 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, 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 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 make sure both the turkey and stuffing are properly 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.
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:
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.
Check my other turkey related recipes:
- Cranberry and Pineapple Sauce
- Herb Infused Turkey Gravy
- Herb and Garlic Butter
- Juicy Herb Roasted Turkey
- Rice Turkey Stuffing with Bacon and Herbs
- Garlic Infused Mashed Potatoes