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Bacon-Roasted Thanksgiving Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 142 reviews
  • Author: Bertha
  • Prep Time: 45 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 45 minutes
  • Yield: 10 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Description

This Bacon Roasted Thanksgiving Turkey recipe delivers a perfectly moist and flavorful bird, thanks to a spiced bacon paste under the skin and a bed of aromatic vegetables and herbs. Roasting at 350°F, the turkey is seasoned with a blend of kosher salt, brown sugar, smoked paprika, and other spices, then cooked to juicy perfection, making it a festive and satisfying centerpiece for your holiday meal.

Ingredients

Scale

Turkey and Seasoning

  • 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

Aromatics

  • 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

Instructions

  1. Prepare the Turkey: Be sure to fully thaw the turkey. Remove it from the fridge and let it sit at room temperature for 1 hour to take the chill off before roasting. Preheat your oven to 350°F. Remove the giblets and neck from inside the turkey and pat the turkey dry with paper towels.
  2. Make the Spice Blend and Bacon Paste: In a small bowl, combine kosher salt, brown sugar, smoked paprika, black pepper, onion powder, garlic powder, and cayenne pepper. Set aside 2 tablespoons of this spice mix. Add the remaining spice blend along with the roughly chopped bacon to a food processor and pulse 10-15 times until a paste forms.
  3. Season and Stuff the Turkey: Gently separate the skin from the turkey breast by sliding your fingers underneath at the front and back. Season the inside of the turkey’s cavities well with salt and pepper. Stuff the cavities with some of the roughly chopped celery, apples, onions, carrots, lemon halves, and fresh herb sprigs. Place any leftover aromatics in the bottom of your roasting pan to create a bed for the turkey to rest on, keeping it elevated above juices as it roasts.
  4. Apply Bacon Paste Under the Skin: Using your hands, carefully spread and massage the spiced bacon paste evenly under the loosened skin covering the breast, making sure to use all the bacon paste.
  5. Prepare for Roasting: Drizzle olive oil over the outside of the turkey and sprinkle with the reserved 2 tablespoons of spice rub. Tie the turkey legs together with kitchen twine and tuck the wing tips underneath the body. Set the turkey on the bed of aromatics in the roasting pan. Tent the breast with a foil shield to prevent over-browning.
  6. Roast the Turkey: Roast the turkey 13-15 minutes per pound, testing the internal temperature with an instant-read thermometer in the thickest part of the breast (target 160°F) and thighs (target 170°F). The temperature will rise about 5°F after you remove it from the oven. At the halfway point, remove the foil shield. Optionally, baste the turkey with pan juices a couple of times per hour. Continue roasting until the skin is a golden brown and the internal temperature reaches 165°F.
  7. Rest the Turkey: Remove the turkey from the oven and loosely cover it with foil. Let it rest for 30-45 minutes before carving to allow the juices to redistribute throughout the meat. Use the pan drippings to prepare a flavorful turkey gravy if desired.

Notes

  • Make-Ahead Tip: You can prepare the turkey up to 24 hours in advance by applying the rub, stuffing the cavities with aromatics, and tying the legs together. Just be sure to let the turkey sit at room temperature for 1 hour before cooking on roasting day.
  • Temperature Tips: Use an instant-read thermometer for best accuracy and ensure safe internal temperatures.
  • Basting: While optional, basting the turkey with its own juices adds extra moisture and flavor.
  • Resting: Resting is essential to keep the turkey juicy when carving.

Nutrition

  • Serving Size: 1 slice (approximately 180g)
  • Calories: 450
  • Sugar: 3g
  • Sodium: 680mg
  • Fat: 32g
  • Saturated Fat: 11g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 33g
  • Cholesterol: 115mg

Find it online: https://grannyeats.com/bacon-roasted-thanksgiving-turkey-recipe/