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Bacon Roasted Thanksgiving Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 121 reviews
  • Author: Anna
  • 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 juicy, flavorful bird infused with a smoky bacon paste and a fragrant blend of spices and fresh aromatics. Perfectly roasted at 350°F, the turkey boasts a crispy exterior, tender meat, and a hint of sweetness from brown sugar and apples, making it a standout centerpiece for your holiday feast.

Ingredients

Scale

Main 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

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. Thaw and prep turkey: Ensure the turkey is fully thawed. Remove from the fridge and let it sit at room temperature for 1 hour to take the chill off before roasting.
  2. Preheat oven and prep turkey: Preheat your oven to 350°F. Remove the giblets and neck from the turkey, then pat the turkey dry thoroughly.
  3. Make the spice rub 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 for later. Add the remaining spice blend and chopped bacon to a food processor and pulse 10-15 times until creating a coarse paste.
  4. Loosen turkey skin and season cavities: Gently separate the skin from the breast by slipping your fingers underneath at the front and back. Season both the front and back cavities well with salt and pepper. Stuff the cavities with some of the roughly chopped celery, apples, onions, carrots, lemon halves, and fresh rosemary and thyme sprigs.
  5. Prepare roasting bed and apply bacon paste: Place any leftover aromatics in the bottom of a roasting pan to create a bed that lifts the turkey from the juices. Then, using your hands, carefully spread the spiced bacon paste evenly under the loosened skin at the front and back of the bird, massaging it to cover the breast area fully.
  6. Season the outside and truss turkey: Drizzle the outside of the turkey with olive oil, then sprinkle with the reserved 2 tablespoons of spice rub. Tie the turkey legs together with kitchen twine and tuck the wingtips underneath the body to ensure even cooking and a tidy appearance.
  7. Roast the turkey: Set the turkey on top of the aromatic vegetables in the roasting pan so it doesn’t touch the bottom. Tent the breast area with a foil shield to prevent over-browning. Roast in the oven for 13-15 minutes per pound until the internal temperature reaches 160°F in the thickest part of the breast and 170°F in the thighs, using an instant-read digital meat thermometer.
  8. Midway care and finishing: At the halfway point of roasting, remove the foil shield. Baste the turkey occasionally with pan juices if desired. Continue roasting until the turkey is beautifully browned and the internal temperature reaches 165°F.
  9. Rest and serve: Remove the turkey from the oven and loosely cover with foil. Allow it to rest for 30-45 minutes to let the juices redistribute before carving. Use the pan drippings to make gravy if desired.

Notes

  • Make-Ahead Tip: Prepare the turkey up to 24 hours in advance by applying the rub, stuffing with aromatics, and tying the legs. Refrigerate until the day of roasting, then let it sit at room temperature for an hour before cooking.
  • Use a meat thermometer to ensure perfect doneness for juiciness and safety.
  • Basting is optional but helps achieve a beautifully browned and flavorful skin.
  • Resting the turkey after roasting is crucial for juicy slices.

Nutrition

  • Serving Size: 1 serving (approx. 6 oz cooked turkey)
  • Calories: 450
  • Sugar: 3 g
  • Sodium: 580 mg
  • Fat: 32 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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