Bacon-Wrapped Turkey

Total Time

Prep: 25 min. Cook: 2 hours + standing


18 servings

Updated: Oct. 18, 2023
Everything’s better with bacon, including turkey! This impressive take on the holiday favorite gets a blanket of bacon, which not only adds flavor but helps keep the turkey juicy. The best part? It’s easier than it looks! —Taste of Home Test Kitchen


  • 1 turkey (14 to 16 pounds)
  • 1/4 cup butter, softened
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1-1/2 pounds thick-sliced bacon strips (about 20-24 strips)


  1. Preheat oven to 475°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, thyme, salt, rosemary, sage, poultry seasoning and pepper; spread over outside of turkey breast and legs. Add 2 cups water to pan.
  2. Wrap turkey legs in a single layer of bacon strips, trimming to fit (about 6 slices total). Tie drumsticks together. On parchment or waxed paper, arrange 8 bacon strips side by side. Weave 8 slices bacon perpendicular to first 8 strips, making a lattice. Adjust lattice so it is tightly woven. Transfer lattice to turkey breast by flipping parchment over the turkey; carefully peel off parchment. Adjust lattice to cover turkey breast and trim edges of bacon to fit. Secure with toothpicks if needed.
  3. Roast, uncovered, until bacon is lightly browned, 25-30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer. Cover loosely with foil if bacon browns too quickly.
  4. Remove from oven. Cover and let stand for 15 minutes before carving.

Bacon-Wrapped Turkey Tips

What are the benefits of a bacon-wrapped turkey?

There are many benefits to making a bacon-wrapped turkey. Bacon does not only give the turkey unbelievable flavor, but it keeps the bird juicy, too. You don't even need to brine or baste the bird. Get more cooking tips with our guide for how to cook a turkey.

How do you make a bacon weave?

Making a bacon weave isn't as difficult as it sounds. First, lay down your pieces of bacon, side by side, on a piece of parchment paper. Then, fold down every other piece of bacon (starting with the second piece) about two inches. Place a strip of bacon perpendicular to create the top row, lining up the top edge with the tops of the unflipped strips. Once the top row is in place, unfold the flipped strips back to their original setting. Starting from the bottom, fold up every other piece of bacon, beginning with the first strip. Put the second row of bacon into place and unfold the flipped strips. Continue folding up from the bottom with alternating columns of bacon: fold them up, place the new row and unfold the strip to create a pattern. When you’ve placed the last row, trim off the ends so the weave is perfectly square. Congrats, you've made your bacon weave!

Can you wrap the turkey in advance?

No, we don't recommend wrapping your turkey in advance. There's a chance that the bacon could either fall off or dry up a bit (and that's a chance we are not willing to take!). The butter used to adhere the bacon to the turkey could also harden in the fridge—causing the bacon to slip off.

What is the best bacon to use for this bacon-wrapped turkey recipe?

We recommend using thick-cut bacon for this bacon-wrapped turkey. Thick-cut bacon will cover the whole bird and creates a tight lattice. Plus, it'll hold its shape when cooking.

How do you carve a bacon-wrapped turkey?

Carving a bacon-wrapped turkey is no different than carving a traditional turkey. Just make sure you are careful while cutting so you keep the beautiful bacon weave intact. Research contributed by Sarah Tramonte, Taste of Home Associate Culinary Producer and Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

7 ounces cooked turkey: 496 calories, 27g fat (9g saturated fat), 208mg cholesterol, 536mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 60g protein.