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Thanksgiving Bacon Wrapped Turkey

Thanksgiving Bacon Wrapped Turkey

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04:00

total time to create

10-12 servings

$3.00 per serving

*Cost of ingredients may vary by location and seasonality

Ingredients:

Naturally Hardwood Smoked
Featuring:
Bar-S Classic Smoked Bacon

Substitute with other Bar-S Products:

Lower Sodium Bacon

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Bacon Butter:

  • 4 tablespoons unsalted butter
  • 2 slices Bar-S Bacon
  • 1/2 tablespoon dried thyme leaves
  • 1/2 teaspoon dried rubbed sage

Turkey:

  • 1 12-15 lbs. turkey, thawed
  • 1/2 onion, sliced
  • 1-2 lbs. Bar-S Bacon (approximately 24 slices) thicker pieces preferred
  • 2 cups water
Recipes > Let's Go All-Out > Thanksgiving Bacon Wrapped Turkey

  1. Make the bacon butter by placing the butter, bacon and herbs into a food processor and blending until smooth.
  2. Prepare your turkey by removing giblets and placing breast side up on a roasting rack.
  3. Rub the bacon butter liberally all over the outside and inside of the turkey. Place the sliced onion inside of the turkey. Tie the turkey’s legs together with twine if desired.
  4. Wrap each leg with 3-4 pieces of bacon. Wrap the wing with bacon and tuck the ends underneath the turkey.
  5. Lay 8 slices of bacon on a large piece of parchment paper, laying them side by side.
  6. Starting at the bottom, weave 8 more slices into the first layer. Make sure to keep the pieces as close to each other as possible. Thicker pieces of bacon work best.
  7. Once the bacon weave is finished, lift the parchment paper and place the bacon weave on top of the turkey breast. Remove the parchment paper. Tuck the end pieces in and around the breast and into the crease of the leg.
  8. Place the roasting rack with the turkey in a roasting pan. Make sure your turkey is at room temperature before cooking.
  9. Add 2 cups of water to the roasting pan, this will help the bacon not to shrink while cooking.
  10. Heat your oven to 425 F. Roast the turkey for 30-40 minutes to help darken and crisp the skin.
  11. Reduce the oven temperature to 325 F and place a thermometer probe into the turkey. Roast the turkey for another 2-2 1/2 hours. Cook until the thermometer reaches 165 F in the breast, outer thigh and between the thigh and breast. A turkey usually needs to cook at least 13 minutes per pound.
  12. Let the turkey rest for 30 minutes before carving.
  13. You can make this up to 2 days in advance of cooking. Wrap with foil and keep. Remove 2 hours before cooking to bring the turkey closer to room temperature.

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