Name: Bacon-Roasted Thanksgiving Turkey Recipe
Prep time: 45 min
Cook time: 5 h
Total time: 5 h 45 min
Cuisine: American
Ingredients: 12-15 pounds turkey; 2 Tablespoons kosher salt; 2 Tablespoons light brown sugar; 2 teaspoons smoked paprika; 2 teaspoons freshly ground black pepper; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 1/2 pound bacon, roughly chopped; Additional salt and pepper as needed; 2 Tablespoons olive oil; 6 celery ribs, roughly chopped; 6 carrots, roughly chopped; 2 onions, roughly chopped; 2 apples, quartered; 1 lemon, sliced in half; 3-4 sprigs fresh rosemary; 3-4 sprigs fresh thyme

Jump to Recipe· 4.8 from 142 reviews

If you’re looking to wow everyone this holiday season, you’ve got to try my Bacon-Roasted Thanksgiving Turkey Recipe. This isn’t your run-of-the-mill turkey—it’s wrapped in smoky bacon and infused with a blend of spices and fresh aromatics that make every bite juicy, tender, and downright irresistible. I absolutely love how the bacon keeps the breast meat super moist, and the flavorful crust? Game changer. Stick around, because I’ll share all my insider tips so you can nail it on your first try—and trust me, your family will go crazy for it.

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Why You’ll Love This Recipe

Juicy, Moist Results: The bacon wrap and spice paste keep the turkey breast from drying out, making every slice tender and succulent.
Flavor-Packed: The smoky paprika, garlic, and fresh herbs create a robust taste that’ll have your guests asking for seconds.
Easy to Prep Ahead: You can season and stuff the bird a day before, saving you precious time on the big day.
Classic with a Twist: It’s a traditional Thanksgiving turkey, elevated with bacon and a savory herb stuffing that feels special.

A roasted turkey is placed on a white platter on a white marbled surface, surrounded by green herbs and bright yellow cherry tomatoes. The turkey has a golden brown, crispy skin with black pepper specks visible. A woman's hand is gently lifting one thick, white slice of turkey breast from the bird, showing the moist, smooth interior. Around the turkey, there is a red pear and a split pomegranate showing its deep red seeds. The setting is bright and detailed, highlighting the textures and colors of the food. Photo taken with an iphone --ar 2:3 --v 7 - Bacon-Roasted Thanksgiving Turkey, bacon-wrapped turkey, holiday turkey recipes, juicy roasted turkey, flavorful Thanksgiving poultry

Ingredients You’ll Need

The magic here is balancing savory spices and fresh aromatics with the rich, smoky bacon. Each ingredient lends something delicious while keeping things approachable. When you’re shopping, look for fresh herbs and good-quality bacon—the difference really shows in the final taste.

Flat lay of a whole fresh raw turkey with smooth skin, a small mound of roughly chopped pink bacon strips, a small white ceramic bowl filled with coarse kosher salt and another with light brown sugar crystals, a small white ceramic bowl holding a vibrant smoked paprika powder, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl containing pale beige onion powder, a small white ceramic bowl of fine garlic powder, and a small white ceramic bowl with bright red cayenne pepper; fresh celery ribs chopped into large green stalks, bright orange roughly chopped carrots, two peeled white onions quartered, two crisp red and green apples quartered, one lemon halved exposing its juicy yellow interior, and fresh aromatic sprigs of rosemary and thyme arranged symmetrically around the ingredients; all elements neatly spaced and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Bacon-Roasted Thanksgiving Turkey, bacon-wrapped turkey, holiday turkey recipes, juicy roasted turkey, flavorful Thanksgiving poultry

Turkey: Go for a 12-15 pound turkey to feed a crowd comfortably; fresh or fully thawed frozen works best.
Kosher salt: Essential for seasoning and helping the skin crisp up beautifully.
Light brown sugar: Adds a subtle sweetness to balance the smoky and spicy flavors.
Smoked paprika: This brings a deep smoky note that pairs perfectly with bacon.
Freshly ground black pepper: Adds that nice bite and complements the saltiness.
Onion powder & garlic powder: These pantry staples elevate the flavor complexity without overpowering.
Cayenne pepper: Just a touch to gently warm up the flavor profile.
Bacon (roughly chopped): Half a pound for the flavorful paste under the skin—don’t skimp here!
Olive oil: Helps the skin crisp and carry the spices.
Celery, carrots, onions: Roughly chopped, these aromatics build flavor in the cavity and roasting pan.
Apples: Bring a touch of sweetness and moisture to the cavity stuffing.
Lemon: Adds bright acidity that balances the richness.
Fresh rosemary and thyme: These herbs add a fragrant, woodsy aroma that’s classic for turkey.
Additional salt and pepper: For seasoning the cavity and finishing touches.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Bacon-Roasted Thanksgiving Turkey Recipe is super versatile. I’ve played around with different aromatics and spice blends depending on what I have on hand or the flavors my guests tend to love. Don’t be afraid to make it your own!

Herb Variation: I once swapped rosemary and thyme for sage and tarragon and loved the more earthy, slightly anise flavor that gave the turkey.
Spice Swap: If you like things spicy, add a dash more cayenne or even chipotle powder to the bacon rub for a smoky heat.
Dietary Twist: For a lower fat version, you can reduce the bacon or use turkey bacon, though it won’t give quite the same crispy indulgence.
Fruit Aromatics: Sometimes I swap apples for oranges or add cranberries to the roasting pan for a festive aroma.

How to Make Bacon-Roasted Thanksgiving Turkey Recipe

Step 1: Prepping Your Turkey Like a Pro

Make sure your turkey is fully thawed—trust me, rushing this leads to uneven cooking. About an hour before roasting, take the turkey out of the fridge so it can come to room temperature; this encourages more even cooking. While it rests, preheat your oven to 350°F. Remove the giblets and neck from the cavity—save them for gravy if you like—and pat the bird dry with paper towels. Dry skin ensures crispy, golden results when roasted.

Step 2: Making That Flavor-Packed Bacon Paste

In a small bowl, whisk together the kosher salt, brown sugar, smoked paprika, black pepper, onion powder, garlic powder, and cayenne. Set aside two tablespoons of this mix for later use on the skin. The remainder goes into your food processor with the roughly chopped bacon—pulse 10 to 15 times until you get a paste. This paste is everything: it’s going to melt into the turkey skin and keep it juicy while packing in those smoky, seasoned flavors.

Step 3: Getting Under the Skin and Stuffing the Cavities

Gently separate the skin from the turkey breast by slipping your fingers under—start at the front and back of the breast to loosen it enough for your hands. Be careful not to tear the skin; you want that barrier for all the goodness. Season both the front and back cavities liberally with salt and pepper. Fill the cavities with the chopped celery, apples, onions, carrots, lemon halves, and sprigs of rosemary and thyme. Don’t forget to add any leftover aromatics to the bottom of your roasting pan; this creates a flavorful rack that lifts the bird above its juices as it cooks.

Step 4: Spreading the Bacon Paste and Finishing Prep

Take handfuls of that savory bacon paste and gently massage it under the loosened skin, covering the breasts as evenly as possible. This is the secret to juicy, flavorful breast meat. Drizzle the whole turkey with olive oil, then sprinkle the reserved spice mix all over the skin for an extra pop of flavor. Tie your turkey legs with kitchen twine and tuck the wing tips underneath so they don’t burn. Place the turkey breast-side up on the bed of aromatics in your roasting pan. Tent the breast loosely with foil to prevent over-browning in the early stages.

Step 5: Roasting and Basting to Perfection

Roast for about 13-15 minutes per pound, keeping an eye on internal temperature. Use an instant-read thermometer inserted into the thickest part of the breast until it hits 160°F, and 170°F on the thighs—remember, the temperature continues to rise about 5° after you take it out. Halfway through, remove the foil tent to let the skin crisp. I like to baste mine a couple of times an hour with pan juices to boost flavor and color, but you can skip this to keep it simple. When the skin is a beautiful golden brown and the temp is right, take your turkey out and cover it loosely with foil to rest for 30-45 minutes. Resting helps those gorgeous juices settle so your turkey stays moist when carved.

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Pro Tips for Making Bacon-Roasted Thanksgiving Turkey Recipe

Use a Thermometer: I can’t stress this enough—nothing beats checking your turkey’s internal temperature to avoid over- or undercooking.
Don’t Skip Resting: Letting the turkey rest is my secret to juicy meat; rushing this step always leads to dry slices.
Get Under the Skin: Massaging the bacon paste under the skin is what sets this turkey apart, locking in flavor and moisture.
Prep Ahead: Preparing the turkey the day before saves a ton of time and lets the flavors really meld—just remember to bring it to room temperature before roasting.

How to Serve Bacon-Roasted Thanksgiving Turkey Recipe

Bacon-Roasted Thanksgiving Turkey Recipe - Serving

Garnishes

I love serving this turkey garnished with fresh rosemary sprigs and thin lemon slices—adds a pop of color and fresh aroma. A scattering of roasted apple wedges from the cavity also feels festive and delicious on the platter.

Side Dishes

My go-to sides are classic mashed potatoes with gravy made from the turkey drippings, roasted Brussels sprouts tossed in balsamic glaze, and a bright cranberry sauce for a pop of tang. The smoky bacon turkey pairs beautifully with both hearty and acidic sides, balancing the meal perfectly.

Creative Ways to Present

For a special occasion, I’ve arranged the sliced turkey on a large wooden board surrounded by fresh herbs, nuts like toasted pecans, and small bowls of different mustards and chutneys. It makes the feast feel extra festive and invites guests to make their own perfect bite.

Make Ahead and Storage

Storing Leftovers

After carving, I store leftover turkey in airtight containers in the fridge—try to separate the white and dark meat if possible, for easier reheating. Using the pan drippings saved from roasting helps keep reheated slices lively.

Freezing

This turkey freezes beautifully. I usually freeze leftovers in meal-sized portions wrapped tightly in foil and a freezer bag to avoid freezer burn. Just be sure to label with date and use within three months for optimal taste and texture.

Reheating

To reheat, I like to warm slices gently in a covered dish with a splash of turkey stock or pan juices, either in the oven at 300°F or on the stovetop over low heat. This keeps the meat tender and moist instead of drying out in the microwave.

FAQs

Can I make the Bacon-Roasted Thanksgiving Turkey Recipe ahead of time?

Absolutely! You can prep your turkey up to 24 hours in advance by seasoning it, stuffing it with aromatics, and tying the legs. Just be sure to let it sit at room temperature for about an hour before roasting to promote even cooking.
Why do you put bacon under the skin?

Slathering the bacon paste under the skin allows the bacon’s fat and smoky flavor to directly infuse the breast meat as it roasts, keeping it juicy and adding delicious richness without overwhelming the turkey’s natural flavor.
How do I ensure the turkey is cooked perfectly?

The best way is to use an instant-read thermometer. Insert it into the thickest part of the breast and the thighs; look for 160°F in the breast and 170°F in the thighs. The turkey will continue to cook slightly after removal, reaching the safe 165°F.
Can I baste the turkey with bacon drippings?

Yes! Basting periodically with pan juices, including bacon drippings, helps keep the skin crispy and adds extra flavor. I usually baste a couple of times an hour after removing the foil tent.

Final Thoughts

Honestly, this Bacon-Roasted Thanksgiving Turkey Recipe has become my go-to holiday centerpiece because it brings a perfect balance of tradition and bold, cozy flavor. I used to stress about dry turkey breasts, but this technique completely changed the game for me. If you want your Thanksgiving to be remembered for juicy meat, crispy, flavorful skin, and an aroma that fills the whole house with warmth, you’ll want to try this recipe. Trust me—once you taste the first slice, you’ll be glad you did.