Bacon-Wrapped Turkey Recipe

Wrap Your Turkey


Nutrition

Cal/Serving: 1,246
Daily Value: 62%
Servings: 10

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat90g138%
Saturated22g109%
Carbs6g2%
Fiber1g3%
Sugars0g0%
Protein99g197%
Cholesterol339mg113%
Sodium676mg28%
Calcium146mg15%
Magnesium122mg30%
Potassium1361mg39%
Iron9mg52%
Zinc11mg72%
Vitamin A227IU5%
Vitamin C2mg3%
Thiamin (B1)0mg28%
Riboflavin (B2)1mg44%
Niacin (B3)20mg102%
Vitamin B62mg104%
Folic Acid (B9)47µg12%
Vitamin B122µg35%
Vitamin D1µg0%
Vitamin E6mg32%
Vitamin K90µg112%
Fatty acids, total monounsaturated46g0%
Fatty acids, total polyunsaturated15g0%
Have a question about the nutrition data? Let us know.

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Flickr/echoforsberg

Nothing's better than bacon, except when it's Thanksgiving day and your turkey is wrapped in some. This recipe uses a seasoning and olive oil paste for under the turkey's skin to add a subtle hint of flavor that pairs perfectly with the bacon. 

Click here for 10 Different Turkeys, 10 Different Ways

3.29845
Ratings516

INGREDIENTS

  • One 10-pound turkey
  • 1 cup poultry seasonings
  • 10 cloves garlic, minced
  • 1 1/2 cups olive oil
  • 1 pound bacon, sliced into thin strips

DIRECTIONS

Preheat the oven to 500 degrees. 

Wash the turkey inside and out and pat dry. Mix together the seasonings, minced garlic, and olive oil to make a paste. Rub the paste underneath the skin of the breasts of the turkey, carefully so you do not tear the skin (you may not have to use all of the paste). Add 1-2 cups of water in the roasting pan, then roast the turkey in the oven for 30 minutes. Remove from the oven and turn the heat to 350 degrees. Cover the turkey in the bacon slices, in cross-hatch form or just by overlapping the slices in strips. Put back in the oven and continute to cook for about 2 more hours or until an internal thermometer temperature reaches 160 degrees. 

Don't forget the stuffing! Click here for Every Stuffing Recipe You'll Ever Need

Recipe Details

Servings: 10

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11 Comments

Wagslaura's picture

Made it tonight, used less than 1/4 of the rub and 2lbs bacon...Oh My Lip Smacking Goodness!!! If I could post/paste a pic I would...no curling or shrinkage of the bacon, meat did not dry out...just pure glutenous perfection!

JenO's picture

I made this tonight for our thanksgiving turkey..kind of. I completely skipped the herb paste, as I don't care for poultry seasonings anyway, and frankly, I'm lazy. ;) Also my little bro was in charge of the bacon, and he brought thick cut. I did do the 500 degree prebake thing, then little bro was late so it sat and cooled enough it was easy to handle when we applied the bacon. The bacon did NOT shrink or curl at all, I think it kinda bonded to the skin. There was indeed WAY more drippings than we've ever had before, which made for lots of tasty turkey-bacon gravy! The meat itself has a lovely bacon flavor that totally stands out on it's own, so I don't regret skipping the herb paste thing at all. (I usually use rosemary sprigs shoved under the skin with butter chunks, so I am familiar with that method. But really, why hide the lovely bacon flavor?) I would totally recommend this technique, it was fairly simple to just lay the strips over it and it turned out fabulous.

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So.... OK. The bacon looks all nice woven onto the turkey. But what happens to bacon when it cooks? Right, it SHRINKS, massively, and CURLS. So all those woven pieces are going to come apart and curl up. Notice there is only a "before" photo and not a finished platter photo? Also, how long does even a 10 lb turkey roast? Twenty minutes at 400F and then (20 min per pound) for 3 hours 20 min at 325F? And how long does it take to bake bacon golden brown? About 10 minutes at 400F? So, how will that bacon look when the turkey is done? AND, how is the turkey skin going to come out under the bacon? Hmm, pale, greasy, and flaccid? We won't even mention the 1 cup of poultry seasoning. AND, 1 lb of bacon yields about 1/2 c. bacon grease... add that to the natural fat of the turkey plus the 1 1/2 c. olive oil... the pan drippings will be similar to the Macondo oil slick. Maybe we should rethink this one....

JenO's picture

My bacon had no shrinkage, maybe because it all cooked at the same rate and we used thick cut. We did 30 min at 500, then it rested for about 15 minutes, applied bacon, then cooked for about 3.5 hours at 325. (ours was actually a 13 pounder, plus a pound of bacon, but internal temp was 170 at the end of the time. Maybe skipping the stuffing helps? (I don't like stuffing, so never stuff our turkey) We do cover our turkey for all but the last 15 minutes or so, that's just part of cooking a turkey to me. If I knew how to upload a pic of our finished bacon-bird I would, it turned out just like you would expect it to...

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Thanks, Nathan. I'd appreciate hearing how this turned out, if anybody knows.

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Is there any way to make this in a fryer? The family is set on frying this year (again), but I am intrigued with the bacon. I can only imagine a lot less oil to avoid explosions...

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How does one view the ratings for this recipe??? I'm not seeing any icon to read them.

Nathan Cyphert's picture

The ratings are only star-based (so, no accompanying text). Reviews can be left in the comments!

Anne Dolce's picture

Thanks for your comments! While I agree that 1 cup of the poultry seasoning may seem like a lot, I called for that much only to make the paste, which you wouldn't necessarily need to use all of. I will add this to the recipe thanks to your great feedback! If you still think it's too much, feel free to use less and let us know how it goes.

Lesl1e's picture

Hi. The bacon wrapped turkey sounds delicious. I was wondering if there was a mistake in ingredients. 1 cup poultry seasoning seems like an enormous amount. How many cans would that be. Is this a mistake. I would like to try it but I couldn't handle that much poultry seasoning. Thanks, Lesl1e

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I agree with you on the amount of poultry seasoning called for, I will be using much less of this than called for in the recipe. The poultry seasoning mix we use is one my Mom-in-law makes and uses really good quality spices and herbs. I fear that a cup of it would be so strong we couldnt eat the bird. I think some of the cheap ones would maybe be ok as some of them are rather bland. I would just go by taste and the amount to get a good coating under the skin. The bacon is reallly going to make the bird exciting this year. Good luck to you and let us all know how it turns out for the amount you use.

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