Bacon Wrapped Turkey: A Flavor-Packed Thanksgiving Showstopper

Thanksgiving is a holiday synonymous with tradition, family, and of course, the centerpiece of the feast: the turkey. While roasting a turkey can seem daunting, it doesn’t have to be. And if you’re looking to elevate your Thanksgiving game this year, look no further than a bacon-wrapped turkey. This recipe adds a layer of smoky, savory goodness that will have your guests raving. Not only does the bacon impart incredible flavor, but it also helps to keep the turkey moist and juicy, preventing it from drying out during the long roasting process. This detailed guide provides step-by-step instructions to create a bacon-wrapped turkey that’s guaranteed to be the star of your Thanksgiving celebration.

## Why Bacon-Wrapped Turkey?

Before we dive into the recipe, let’s discuss why bacon-wrapping a turkey is a brilliant idea:

* **Flavor Enhancement:** Bacon infuses the turkey with a smoky, salty flavor that complements the bird’s natural taste. The rendered bacon fat also bastes the turkey from the outside, adding richness and depth.
* **Moisture Retention:** The bacon layer acts as a protective barrier, preventing moisture from escaping during roasting. This is especially crucial for the breast meat, which tends to dry out more easily.
* **Crispy Skin:** The bacon crisps up beautifully in the oven, providing a satisfying texture contrast to the tender turkey meat.
* **Visual Appeal:** A bacon-wrapped turkey is undeniably impressive and adds a touch of rustic elegance to your Thanksgiving table.

## Ingredients You’ll Need:

* **Turkey:** 12-14 pound turkey, thawed completely
* **Bacon:** 2-3 pounds, thinly sliced (avoid thick-cut bacon as it may not crisp up evenly)
* **Unsalted Butter:** 1 cup (2 sticks), softened
* **Fresh Herbs:** 1 bunch fresh rosemary, 1 bunch fresh thyme, 1 bunch fresh sage
* **Garlic:** 6-8 cloves, minced
* **Onion:** 1 large, quartered
* **Celery:** 2 stalks, chopped
* **Carrot:** 1 large, chopped
* **Chicken Broth:** 4 cups
* **Dry White Wine:** 1 cup (optional)
* **Olive Oil:** 2 tablespoons
* **Salt and Black Pepper:** To taste
* **Optional Brine Ingredients:** Water, salt, sugar, herbs, spices (see brining instructions below)

## Equipment Needed:

* **Roasting Pan:** With a roasting rack
* **Baking Sheet:** For crisping bacon if needed
* **Kitchen Twine:** For trussing the turkey
* **Meat Thermometer:** Essential for accurate temperature readings
* **Large Bowl:** For mixing herb butter
* **Small Bowl:** For bacon pre-cooking (optional)
* **Aluminum Foil:** For tenting the turkey

## Step-by-Step Instructions:

This recipe is divided into several sections for easier understanding and preparation:

### 1. Brining the Turkey (Optional but Highly Recommended):

Brining is the process of soaking the turkey in a saltwater solution. This helps to season the meat from the inside out and improves moisture retention. While optional, brining is highly recommended for a juicier, more flavorful turkey.

* **Prepare the Brine:** In a large pot or container (large enough to submerge the turkey), combine 1 gallon of water, 1 cup of kosher salt, and 1/2 cup of sugar. You can also add herbs and spices like peppercorns, bay leaves, juniper berries, and citrus peels for added flavor.
* **Submerge the Turkey:** Make sure the turkey is fully submerged in the brine. You may need to weigh it down with a plate or a large Ziploc bag filled with ice water.
* **Refrigerate:** Refrigerate the turkey in the brine for 12-24 hours. Do not brine for longer than 24 hours, as the turkey may become too salty.
* **Rinse and Pat Dry:** After brining, remove the turkey from the brine and rinse it thoroughly under cold water. Pat it dry with paper towels, inside and out. This is crucial for crispy skin.

### 2. Preparing the Herb Butter:

The herb butter adds another layer of flavor and helps to keep the turkey moist.

* **Combine Ingredients:** In a large bowl, combine the softened butter, minced garlic, chopped fresh rosemary, thyme, and sage. Add salt and pepper to taste.
* **Mix Well:** Use a fork or spoon to mix the ingredients until well combined. The herb butter should be smooth and spreadable.

### 3. Preparing the Turkey for Roasting:

* **Preheat Oven:** Preheat your oven to 325°F (160°C).
* **Remove Giblets:** Remove the giblets and neck from the turkey cavity. These can be used to make gravy.
* **Rinse and Pat Dry:** Rinse the turkey inside and out with cold water and pat it dry with paper towels. Ensure the skin is completely dry for optimal browning.
* **Loosen the Skin:** Gently loosen the skin from the breast meat, starting at the neck cavity. Be careful not to tear the skin.
* **Apply Herb Butter:** Spread about half of the herb butter under the skin, directly onto the breast meat. This will help to flavor the meat from the inside and keep it moist. Spread the remaining herb butter all over the outside of the turkey skin.
* **Stuff the Cavity (Optional):** You can stuff the turkey cavity with quartered onion, chopped celery, and carrot. This will add flavor to the turkey and the pan drippings. Alternatively, you can use your favorite stuffing recipe.
* **Truss the Turkey:** Use kitchen twine to truss the turkey legs together. This helps the turkey cook more evenly and prevents the legs from drying out.

### 4. Wrapping the Turkey in Bacon:

This is the key step that makes this recipe so special.

* **Prepare the Bacon:** If desired (and recommended for even crispier bacon), pre-cook the bacon slightly. Lay bacon strips on a baking sheet in a single layer and bake in the oven at 350F for about 10 minutes, or until it just starts to render fat but is still pliable. Remove from the oven and let cool slightly. This step isn’t essential, but it can help the bacon crisp up more evenly during the turkey roasting process.
* **Arrange the Bacon:** Starting at the top of the breast, lay bacon strips across the turkey, overlapping each strip slightly. Continue layering the bacon until the entire breast is covered. Use kitchen twine to secure the bacon in place, if needed. Don’t be afraid to use a lot of bacon! More bacon means more flavor and moisture.
* **Cover the Legs:** Cover the turkey legs with bacon as well, securing with toothpicks if necessary. Make sure to cover as much of the turkey as possible with bacon.

### 5. Roasting the Turkey:

* **Place in Roasting Pan:** Place the bacon-wrapped turkey on a roasting rack in a roasting pan.
* **Add Broth and Wine:** Pour chicken broth and white wine (if using) into the bottom of the roasting pan. This will help to create steam and keep the turkey moist.
* **Roast:** Roast the turkey in the preheated oven for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The exact cooking time will depend on the size of the turkey and your oven.
* **Baste Frequently:** Baste the turkey with the pan drippings every 30-45 minutes. This will help to keep it moist and flavorful. Be careful not to open the oven door too often, as this can lower the oven temperature and increase cooking time.
* **Tent with Foil:** If the bacon starts to brown too quickly, tent the turkey with aluminum foil. This will prevent the bacon from burning.
* **Check Temperature:** Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the thickest part of the thigh reaches 165°F (74°C) and the juices run clear when pierced with a fork.

### 6. Resting and Carving:

* **Rest the Turkey:** Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey. Cover the turkey loosely with aluminum foil while it rests.
* **Carve the Turkey:** Carve the turkey according to your preference. Remove the legs and thighs first, then carve the breast meat into slices. Arrange the carved turkey on a platter and serve with your favorite Thanksgiving sides.

### 7. Making Gravy (Optional):

While the bacon-wrapped turkey is delicious on its own, gravy is always a welcome addition to the Thanksgiving table.

* **Strain the Pan Drippings:** After removing the turkey from the roasting pan, strain the pan drippings to remove any solids.
* **Skim the Fat:** Skim off the excess fat from the pan drippings. You can use a fat separator or a spoon to do this.
* **Make a Roux:** In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes, until the roux is smooth and golden brown.
* **Add Broth and Drippings:** Gradually whisk in the strained pan drippings and enough chicken broth to reach your desired consistency. Bring the gravy to a simmer and cook for 5-10 minutes, until it has thickened.
* **Season to Taste:** Season the gravy with salt, pepper, and any other herbs or spices you like. Strain the gravy again for a smoother consistency (optional).

## Tips and Tricks for the Perfect Bacon-Wrapped Turkey:

* **Thaw the Turkey Completely:** Make sure the turkey is completely thawed before cooking. This can take several days in the refrigerator. A partially frozen turkey will cook unevenly.
* **Dry the Turkey Thoroughly:** A dry turkey skin is essential for crispy bacon. Pat the turkey dry with paper towels before applying the herb butter and bacon.
* **Use Thinly Sliced Bacon:** Thinly sliced bacon will crisp up more evenly than thick-cut bacon. Avoid using thick-cut bacon for this recipe.
* **Don’t Overcrowd the Pan:** Make sure the turkey has enough room in the roasting pan. Overcrowding the pan can result in uneven cooking.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that the turkey is cooked to a safe internal temperature.
* **Let the Turkey Rest:** Resting the turkey before carving is crucial for juicy and flavorful meat.
* **Pre-cook the bacon:** Lightly pre-cooking the bacon before wrapping it around the turkey will help it to crisp up better.

## Variations and Additions:

* **Different Bacon Flavors:** Experiment with different bacon flavors, such as applewood smoked, maple, or peppered bacon.
* **Spice Rub:** Before applying the herb butter, rub the turkey with your favorite spice blend. Paprika, garlic powder, onion powder, and chili powder are all good options.
* **Citrus:** Add slices of lemon, orange, or grapefruit to the turkey cavity for a citrusy flavor.
* **Vegetables:** Roast vegetables like potatoes, carrots, and Brussels sprouts alongside the turkey for a complete meal.
* **Stuffing Variations:** Experiment with different stuffing recipes, such as cornbread stuffing, sausage stuffing, or wild rice stuffing.
* **Glaze:** Brush the turkey with a sweet and savory glaze during the last 30 minutes of cooking. Honey, maple syrup, and balsamic vinegar are all good options.

## Serving Suggestions:

A bacon-wrapped turkey is a stunning centerpiece for any Thanksgiving feast. Serve it with traditional sides like:

* Mashed Potatoes
* Stuffing
* Cranberry Sauce
* Green Bean Casserole
* Sweet Potato Casserole
* Gravy
* Dinner Rolls

## Storage Instructions:

* **Leftover Turkey:** Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat leftover turkey in the oven, microwave, or skillet. Add a little broth or gravy to keep it moist.
* **Freezing:** Freeze leftover turkey in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.

## Conclusion:

A bacon-wrapped turkey is a surefire way to impress your guests and create a memorable Thanksgiving meal. The combination of smoky bacon, juicy turkey, and flavorful herb butter is simply irresistible. With this detailed guide, you can confidently prepare a bacon-wrapped turkey that will be the highlight of your holiday celebration. So, ditch the traditional roasting method and embrace the bacon-wrapped goodness! Your taste buds (and your guests) will thank you.

Enjoy your bacon-wrapped Thanksgiving masterpiece!