Bacon Wrapped Roast Turkey Recipe
Bacon Wrapped Roast Turkey
If you’re looking for a recipe for a juicy, tender and flavourful roast whole turkey, then try this bacon wrapped turkey recipe! This recipe includes roasting times for small (approx 7.5 lbs) and large turkeys (approx 12 – 14 lbs).
Moist and SO Flavourful!
Yes! A turkey that’s wrapped and roasted in bacon comes out so moist and so delicious. I can’t even begin to tell you how good this turkey is. I’m not sure we’ll ever cook a turkey another way ever again. So if you’re cooking a turkey this coming holiday, consider wrapping it in bacon! Because bacon.
Bake the Stuffing Separately
Speaking of side dishes, I don’t stuff this turkey with stuffing. I prefer to bake the stuffing separately. I find that the stuffing comes out less mushy, and with the bacon in this turkey recipe, I would be afraid the stuffing would be too greasy. And I should mention that a turkey that is not filled with stuffing cooks much much faster than one that is. That’s good to know so you don’t over cook your bird.
What About the Gravy?
Oh, which reminds me, we need to talk about the gravy…yes you can make gravy from the dripping of this bacon roasted turkey. We’ve made the gravy with the drippings from this turkey recipe every time, and it always comes out delicious. It has a slight bacon flavour, and it’s rich and you’ll want to slather it all over your mashed potatoes.
Bacon Wrapped Turkey Cooking Tips
- TURKEY: This recipe includes roasting times for small (approx 7.5 lbs) and large whole turkeys (approx 12 – 14 lbs). Use fully thawed turkey.
- SEASONING: Season the turkey before wrapping it in bacon. If you’re using fresh herbs, this is especially important as they will just burn if they’re not protected by the bacon.
- GRAVY: Yes, you can make gravy with the pan drippings. If you feel there is too much fat, drain some off. I use this homemade gravy recipe as a guide. Make sure to scrape all the good bits from the bottom of the pan, they give all the flavour to the gravy!
- WHAT TO DO WITH THE COOKED BACON? Definitely eat the pieces of bacon that have been roasted with the turkey, they’re tasty!
- STUFFING: Bake the stuffing separately. I use this bread stuffing recipe and bake it on its own.
- LEFTOVERS: Store any leftovers in an airtight container for up to 3 days. You can use them up in any of these tasty leftover turkey recipes!
Bacon Wrapped Roast Turkey
Ingredients
Option #1: A Small Turkey
- 1 turkey (6 1/2 to 7 1/2 lb) approx 4 – 5 servings
- 1 package of bacon you might need 2 depending on the size of the turkey
- pepper
- sage and thyme optional
- aluminum foil
Option #2: A Large Turkey
- 1 turkey (12 to 14 lb) approx 8 servings
- 2 packages of bacon
- pepper
- sage and thyme optional
- aluminum foil
Instructions
Prepping the turkey:
- Preheat the oven to 500 degrees F. Yes, you read that right, and don't worry, you'll see.
- Prepare your turkey (rinse it if you like), pat dry with paper towels, then place in a roasting pan. Make sure the skin from the neck of the turkey fully covers the cavity of the turkey, and that the legs and wings are tucked in.
- Sprinkle the turkey with ground black pepper and any spices that you would like (eg. ground sage, dried thyme and/or rosemary). (you don't need to add salt because the bacon is salty enough)
- Cover the skin of the turkey with the strips of bacon, making sure it is fully covered.
- Then wrap the turkey tightly in aluminum foil.
- Place the turkey into the preheated oven and immediately TURN DOWN the heat to 350 degrees F.
Roasting Option #1: A Small Turkey (approx 4 – 5 servings)
- Roast for 35 – 40 minutes per 2 lbs, so a turkey of this size will need to roast for approximately to 2 and a 1/2 hours.
Roasting Option #2: A Large Turkey (approx 8 servings)
- Roast for 35 – 40 minutes per 2 lbs, so a turkey of this size will need to roast for approximately to 3 and a 1/2 hours.
Roasting Info:
- After about 1 and a 1/2 hours of roasting time, remove the foil from the turkey, and continue baking.
- The turkey is done when the thigh meat reaches an internal temperature of 165 – 170 degrees F. (use a meat thermometer)
- When the turkey is done remove it from the oven, cover in fresh foil and let rest about 15 minutes. While the turkey rests you can get the rest of your dinner together.
Recipe adapted from this Jamie Oliver recipe.– – –
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Have a delicious day!
I have a 22.5 lb turkey and I am stuffing it. How long would it take to cook using this method? Please reply. Desperate for answers for tomorrow morning?
Hi Debbie! Sorry just saw this now! Here is a link to a great guide: http://www.canadianliving.com/food/cooking-school/article/turkey-roasting-chart
Just make sure to cook the turkey until it has an internal temperature of 170 degrees in the breast, and 180 in the thigh.
Good luck and Happy Thanksgiving!
If my turkey is 14 pounds, would I still remove the foil after 2 1/2 hours, or would I let it cook longer with the foil on since it is a bigger bird? Thanks for the recipe.
Looks like a winning recipe! I’ve made my turkey wrapped in bacon before and brining it 2 days before and it has always come out perfect!!! I too make the gravy from the drippings and I agree…the gravy comes out amazingly delicious. I do one extra step before wrapping the turkey with bacon…I slather a butter/sage mixture under and over the skin…the bacon will stick to the buttered skin…try it out…you won’t regret it!!!
Oh my, that butter/sage mixture sounds like a perfect addition! SO good.
Do you need the tin foil or isa roasting pan lid okay?
Maybe because I’m in the southern hemisphere, but your cooking times are way off. Needed an extra hour. (It’s not because I’m in the southern hemisphere)
Still tastes good.
Had to re-warm the veggies though.
Hi is the recipe degrees in foreign height and not celsius?
Hi, it’s in Fahrenheit