Traditional recipes

Bacon roast turkey recipe

Bacon roast turkey recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Roast turkey

Your roast turkey is guaranteed to be full of flavour with this recipe. Makes delicious gravy, too, using your favourite gravy recipe.

15 people made this

IngredientsServes: 18

  • 1 (8kg) whole turkey
  • 1 medium onion, peeled
  • 1 large carrot
  • 1 stick celery
  • 1 apple, stem removed
  • 1 orange
  • 4 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon poultry seasoning
  • 450g smoked bacon rashers

MethodPrep:25min ›Cook:4hr ›Ready in:4hr25min

  1. Preheat the oven to 180 C / Gas 4.
  2. Place turkey in a large roasting tin. Insert the onion, carrot and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the turkey. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and poultry seasoning.
  3. Set turkey in roasting tin with the breast facing up. Lay strips of bacon over the entire top. Cover with aluminium foil.
  4. Roast the turkey for about 4 hours, or until the internal temperature reaches 82 degrees C when taken in the thickest part of the thigh. Uncover for the final 15 to 30 minutes of roasting, if needed, so that the bacon browns nicely.
  5. Let the turkey rest for 10 or 15 minutes before carving, and use the dripping in your favourite gravy recipe.

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Reviews & ratingsAverage global rating:(137)

Reviews in English (112)

by Cocinera

This turned out great- the meat nearly fell off the bone, and this is only my second turkey ever to make. I made it as written, except I accidentally forgot the celery. I had to make my own Soul Food seasoning (via the help of another member)using: 2 T ground pepper, 2 T garlic powder, 2 T onion powder, 2 T chili powder, 1 t dried parsley, 1 T paprika, 1 T salt, 1 t ground thyme, 1 pinch cayenne pepper, and 1 t celery seed. I took the suggestion of another review and thickened the juices with a bit of flour, some sour cream, and a generous amount of black pepper to make a really good gravy. My dad said this turkey was better than his mom's, and that's huge.-26 Dec 2008

by EMterry

OMG! This was the best turkey ever. I admit that I am not a big roasted turkey fan so I'm always looking for new twist to spruce up a normally dry and tastless main course. This recipe did just that. It was easy to do the night before and it was gorgeous when it came out of the oven. I'm still getting phone calls for visitors about how moist and tasty the turkey was. I was expecting that the salt in the bacon would be too much but it was totally neutralized. I have never had a turkey fall off the bone will trying to carve it. This recipe is worth 10 stars but I can only give 5. P.S. Soul Food seasoning...is the same thing as McCormick's Seasonal or Lawry's Season Salt. I compared the labels. Eat and be Merry!-05 Jan 2010

by Amy Louise

My very first turkey, and it got raves from the family!!! Of necessity I made my own soul food seasoning, left off the bacon, and used a roaster instead of a bag (I had it cover and basted it a few times.)I used the drippings, a dolop of sour cream and flour mixed in warm water to make the gravy....it was great.THANK YOU for sharing this recipe!-04 Jan 2006


Recipe Summary

  • 1/2 pound bacon (not too lean), chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1 1/2 tablespoons thyme leaves, plus 1 thyme sprig
  • Salt and freshly ground pepper
  • One 16- to 18-pound turkey, giblets (liver, gizzard and heart) reserved for Dirty Turkey Rice Purloo
  • 6 celery ribs, coarsely chopped
  • 4 carrots, coarsely chopped
  • 2 large white onions, chopped
  • 1 large sweet onion, such as Spanish Sweets, thinly sliced
  • 1 large garlic clove, smashed
  • 3/4 cup all-purpose flour
  • 1 quart Rich Turkey Stock, chicken stock or low-sodium broth

Preheat the oven to 350°. In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper process to a paste.

Using your fingers, gently separate the turkey skin from the breast and legs. Season the turkey cavities with salt and pepper. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string.

Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top. Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes or for up to 1 hour.

Meanwhile, strain the pan juices into a bowl. Skim off the fat pour 1/4 cup of the fat into a large, deep skillet. Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 5 minutes. Add the garlic, then stir in the flour. Gradually add the stock, whisking constantly, until smooth. Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes. Discard the thyme and garlic. Season the gravy with salt and pepper and transfer to a warmed gravy boat.

Cut the string from the turkey legs and carve the bird. Serve with the onion gravy.


Directions

For the bacon-roasted turkey:

Place the turkey breasts in the chilled brine and refrigerator overnight.

Remove the turkey breasts from the brine and pat dry (discard the brine). In a small bowl, whisk together the olive oil, garlic, thyme, salt and pepper. Rub all over the turkey.

Shingle the bacon over the skin of the turkey breasts, tucking the ends underneath to secure them. Place the turkey breasts on the roasting rack set in the roasting pan.

Roast in the center of the oven until the bacon is crispy and the intan instant-read thermometer, about 1 hour and 10 minutes. Remove the breasts from the oven and rest for 20 minutes before carving.

For the scalloped potatoes:

Meanwhile, to make the scalloped potatoes, combine the cream, 1 ½ teaspoons of salt, the pepper, and nutmeg in a large pot. Bring to a simmer over medium-high heat. Add the potatoes and chives, reduce the heat to medium-low, and cook until barely fork-tender, 10 to 12 minutes. Set aside.

Butter a 10 x 14 x 3-inch heavy baking pan, ensuring that the bottom and the side of the dish are well-coated. In a medium bowl, combine the Gruyére and cheddar. Transfer one-third of the potatoes and cream mixture to the buttered baking dish, spreading it in an even layer.

Top with a third of the cheese. Repeat the layering process with the potatoes and cheese twice more, ending with cheese on top. Cover the dish with foil and place it on a baking sheet to catch any bubbling overflow. Bake until the potatoes are tender, about 45 minutes.

Remove the foil and bake until the top is golden brown and bubbling, another 15 to 20 minutes. Let stand while you roast the Brussels sprouts. Garnish with the remaining 1 tablespoon chives before serving.

For the brussel sprouts

To make the Brussels sprouts, in a medium bowl, combine the garlic, parsley , olive oil, vinegar, honey, salt, black pepper, and chili flakes (if using).

Add the Brussels sprouts and onion and toss well to coat. Spread the mixture evenly on a rimmed baking sheet and roast until the Brussels sprouts are well browned, 30 to 35 minutes.


Roast turkey breast wrapped in bacon

Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).

Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.

Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.

Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you’re finished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days.

Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one – it should read 75C when it’s ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.

RECIPE TIPS
LEFTOVERS

The leftovers from this festive feast make the best sandwiches - in fact, it's worth making this recipe for those alone!


You will also need:

  • roasting pan
  • butcher’s twine
  • meat thermometer
  • heat resistant silicone kitchen gloves or large kitchen tongs

(See images below the recipe.)

So go nuts! Make this oh-so-amazing Thanksgiving Bacon Roasted Turkey! Everyone at your Thanksgiving table will be totally wowed. And that’s a promise!

Since Thanksgiving is what it is, here’s a timeline to help you out . . .

This timeline is for roasting a turkey that is approximately 12-pounds. Roasting times will change based on the weight of your turkey.


  • Whole turkey - 5 kg
  • Butter, melter - 50 g
  • Salt-reduced chicken stock - 1 L
  • Plain flour - 1/3 cup
  • Sea salt, to taste
  • Butter - 60 g
  • Rashers bacon, chopped - 4
  • Medium brown onion, chopped - 1
  • Trimmed celery sticks, chopped - 2
  • chopped fresh sage leaves - 4 cups
  • Fresh thyme leaves - 2 tsp
  • Breadcrumbs - 4 cups
  • Egg beaten lightly - 1
  • Cooking twine

For the stuffing, heat butter in a large frying pan. Add the bacon, onion and celery. Cook, stirring over medium heat until onion has softened and bacon is browned. Combine the onion mixture, herbs, breadcrumbs and egg in a large bowl and mix well.

Preheat oven to 180°C (160°C fan-forced).

Discard the neck from the turkey. Rinse the turkey under cold water. Pat dry inside and out with absorbent paper. Fill the turkey cavities with the stuffing. Tie the legs of the turkey together with kitchen string and tuck the wings underneath. Place the turkey on an oiled rack in a large baking dish. Brush turkey all over with half the melted butter and sprinkle with salt. Pour 2 cups of the stock into the dish.

Cover the baking dish tightly with two layers of greased foil. Roast the turkey for 2 hours. Remove foil and brush with remaining butter.

Roast the turkey, uncovered, for a further 1 ½ hours or until browned and cooked through. If necessary, add water to the dish during cooking to prevent the juices burning. Remove the turkey from the dish and cover with foil. Stand in a warm place for 15 minutes before carving.

To make a gravy, pour the juices from the baking dish into a jug. Stand for a few minutes or until the fat has risen to the surface. Skim off the fat and return 2 tablespoons to the baking dish, then discard the remaining fat. In the jug, top up the pan juices with the remaining chicken stock and water, to 3 cups worth. Place the baking dish with the turkey fat over medium heat. Add the flour and cook, stirring, until well browned. Gradually whisk in the reserved pan juice mixture. Cook, stirring, until the mixture boils and thickens. Season to taste with salt and freshly ground black pepper. Strain gravy into a heatproof jug.

Tip:Make the turkey stuffing the day before and store in the refrigerator until ready to use. If using a frozen turkey, allow three days to thaw in the refrigerator.

Defrosting Times: Whole Turkey: 48–72 hours in the fridge. Rolled Roast: 24–48 hours in the fridge.

Cooking Times: 3–3.5kg: 2 hours 30 min (up to 2 hours 50 min) 4kg: 2 hours 45 min 5.5kg: 2 hours 45 min 6kg: 3 hours 5 min

Serving Size: 3.0-3.5kg: 6-7 people 4kg: 8 people 5.5kg: 10-11 people 6kg: 12 people

PER SERVE Energy 4136Kj • Protein 107g • Total Fat 49g • Saturated Fat 20g • Carbohydrates 30g • Sugars 2g • Sodium 2002mg


Bacon-roasted turkey

Take the turkey out of the fridge 30min before stuffing to take the chill off it. Preheat oven to 220ºC (200ºC fan oven) mark 7.

Put the turkey on a board, breast side down. Use your hands to push some of the stuffing into the neck end of the turkey, easing it up between the flesh and the skin towards the breast. Don't pack it in too tightly as it will expand on cooking.

Shape the protruding stuffing into a neat round, then tuck neck skin under the bird and secure with a skewer. Weigh bird and calculate the cooking time if outside the range given for this recipe.

Put any leftover stuffing into a buttered ovenproof dish. Cover with buttered foil.

Put one or two large sheets of strong foil across a large roasting tin. Put the turkey in the middle and spread the butter all over it. Season with a little salt and plenty of ground black pepper and pop two rosemary sprigs inside the cavity. Overlap the bacon rashers across the turkey breast. Snip over the remaining rosemary. Tie the legs together with string.

Bring the edges of the foil together fold into pleat along the length of the breastbone but well above it to make a ‘tent' with plenty of air space above the breast.

Put the turkey on a low shelf in the oven and roast for around 30min. Reduce oven temperature to 170ºC (150ºC fan) mark 3 and cook for a further 3½hr.

Fold back the foil from the top and sides of the turkey and push the bacon slices off the breast to allow the skin to brown. Increase the oven temperature to 200ºC (180ºC fan) mark 6 and cook the turkey for a further 30-40min, basting it with the juices twice during this time.

When the bird is cooked, transfer it to a warm carving platter - you'll need help at this stage, so you can tip the bird upright and let the cooking juices run back into the roasting tin.

Cover turkey with foil and leave to ‘rest' for 30-40min before carving.


Preparation

Make the brine:

In a large stockpot, combine 2 quarts cold water, the vinegar, onion, garlic, thyme, parsley, chili flakes, bay leaves, salt, peppercorns, and lemon peel. Heat over medium-high heat, stirring occasionally, until the salt has dissolved, 7 to 8 minutes.

Remove from the heat and add 1 quart cold water and the ice. Stir until the ice melts.

Store the brine in an airtight container in the refrigerator until needed, up to 1 to 2 days.

Brine the turkey:

Place the turkey breasts in the chilled brine and refrigerate overnight.

Cook the turkey, potatoes and brussels sprouts:

Preheat the oven to 350°F. Place a large roasting rack in a large roasting pan.

Remove the turkey breasts from the brine and pat dry (discard the brine). In a small bowl, whisk together the olive oil, garlic, thyme, salt, and pepper. Rub all over the turkey.

Shingle the bacon over the skin of the turkey breasts, tucking the ends underneath to secure them. Place the turkey breasts on the roasting rack set in the roasting pan. Roast in the center of the oven until the bacon is crispy and the interior temperature of the breasts reaches 165°F on an instant-read thermometer, about 1 hour 10 minutes. Remove the breasts from the oven and rest for 20 minutes before carving.

Meanwhile, to make the scalloped potatoes, combine the cream, 1 1/2 teaspoons of the salt, the pepper, and nutmeg in a large pot. Bring to a simmer over medium-high heat. Add the potatoes and chives, reduce the heat to medium-low, and cook until barely fork-tender, 10 to 12 minutes. Set aside.

Butter a 10 x 14 x 3-inch heavy baking pan, ensuring that the bottom and sides of the dish are well coated. In a medium bowl, combine the Gruyère and cheddar. Transfer one-third of the potatoes and cream mixture to the buttered baking dish, spreading it in an even layer. Top with a third of the cheese. Repeat the layering process with the potatoes and cheese twice more, ending with cheese on top. Cover the dish with foil and place it on a baking sheet to catch any bubbling overflow. Bake until the potatoes are tender, about 45 minutes. Remove the foil and bake until the top is golden brown and bubbling, another 15 to 20 minutes. Let stand while you roast the brussels sprouts. Garnish with the remaining 1 tablespoon chives before serving.

Increase the oven temperature to 375°F.

To make the brussels sprouts, in a medium bowl, combine the garlic, parsley, olive oil, vinegar, honey, salt, black pepper, and chili flakes (if using). Add the brussels sprouts and onion and toss well to coat. Spread the mixture evenly on a rimmed baking sheet and roast until the brussels sprouts are well browned, 30 to 35 minutes. Transfer to a large bowl and toss again before serving.

To serve, slice 1 turkey breast (reserving the other for later meals) and arrange the slices on a platter. Serve with the potatoes and brussels sprouts.

Reprinted by permission of Guy Fieri Family Food by Guy Fieri, William Morrow, an imprint of HarperCollins Publishers. Copyright © 2016.


Recipe Summary

  • 3 strips thick-cut bacon
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry

Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.

Place bacon in a medium skillet over medium heat cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.

Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.

Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.

Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.


Bacon Wrapped Roasted Turkey Breast

Start to Finish: 90 minutes

Ingredients:

  • About 3 pounds pasture-raised turkey breast, boned and rolled
  • 23 strips pasture-raised bacon, divided
  • 2 medium sweet potatoes, roughly chopped
  • 1 large parsnip, roughly chopped
  • 2 leeks, sliced, divided
  • 5 cups Brussel sprouts, halved with outer leaves removed
  • 2 cups pastured chicken bone broth or filtered water
  • 1 tablespoon raw almonds, chopped
  • Fresh sage leaves

Instructions:

  1. Preheat the oven to 350 degrees. In a large roasting tray, add sweet potatoes, parsnip, and half of the leeks, and mix.
  2. Gather 15 strips of the bacon. Spread half of a work surface horizontally. Fold up every other end on the left-hand side about an inch. Add one piece of bacon vertically to the folded section and weave over and under. Repeat with the remaining bacon. This tutorial link is helpful.
  3. Transfer the bacon lattice on top of the turkey. Place the turkey on top of the vegetables and place in the oven.
  4. Roast for 1 hour. After 1 hour, check whether the internal temperature of the turkey has reached 165 degrees fahrenheit. If not, place the turkey back in the oven and continue to cook, checking the temperature every 10 minutes.
  5. While the turkey breast roasts, prepare the Brussels sprouts. Begin by dicing remaining bacon slices. Using a wide saucepan on medium heat, add the bacon and cook for 3 minutes, or until fat renders.
  6. Add leeks and Brussel sprouts, stirring occasionally for 5 minutes until lightly caramelized.
  7. Add bone broth or water and reduce until the sprouts are softened, around 5 minutes.
  8. Finish with adding almonds and fresh sage over the top.
  9. Remove the roasted turkey breast from the oven. Allow to rest for a few minutes before carving.
  10. Plate turkey with vegetables from the roasting tray and Brussels sprouts. Spoon cooking juices from the roasting tray over the meal to finish.

Makes: Serves 6-8

Nutritional Information (Per Serving):

  • Calories: 493.1
  • Protein: 47.4g
  • Carbs: 18.7g
  • Fiber: 4.2g
  • Sugar: 4.2g
  • Net Carbs: 14.4g
  • Fat: 23.3g
  • Saturated Fat: 8.3g
  • Polyunsaturated Fat: 1.5g
  • Monounsaturated Fat: 5.3g
  • Trans Fat: 0g
  • Salt: 524mg
  • Potassium: 502.1mg
  • Vitamin A: 5398.3mg
  • Calcium: 56.6mg
  • Vitamin C: 52.3mg
  • Iron: 1.8mg
  • Vitamin E: 1.3mg
  • Zinc: .7mg
  • Vitamin K: 111.1ug

Note on ingredients: Turkey is a “suspect” protein on the Bulletproof Diet because meat (even organic varieties) can come from birds that fed on moldy corn and soy. As a result, turkey has lower-quality fat with more omega-6 fatty acids and potential toxins than other grass-fed animals. If you do eat poultry, look for pastured organic meat (ideally from a local farmer), and only enjoy it a few times per week. Brussels sprouts can be moderately high in oxalates — a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To reduce oxalates, steam sprouts separately and drain the cooking water before incorporating in this recipe.