Wrapping food in bacon is fun, but we usually reserve it for small items like scallops or asparagus. It might sound a little wild wrapping something as large as an entire turkey, but hear us out with us: Bacon-wrapped turkey is more than just another trendy bacon-wrapped recipe. I mean, yes, the aroma of sizzling bacon mingling with the rich scent of savory herbs and roasted turkey is absolutely irresistible. But the real genius in this recipe is how the cured meat and herbaceous butter come together to create a barrier that locks moisture in as the turkey roasts.
The good news is you won’t need to brine the turkey using this method. The bacon weave keeps the meat juicy and moist. Unfortunately, you will sacrifice crispy turkey skin. It steams under the bacon, and there’s really no way to get around that, but it’s not actually a negative. The deep brown bacon “skin” turns out perfectly crisp, and it looks gorgeous to boot. In a way, it takes the stress off roasting the perfect turkey!
Bacon-Wrapped Turkey Ingredients
- Turkey: We use a 14- to 16-pound turkey, but you could use this bacon-wrapping method with a small turkey (or a turkey breast) for small gatherings. Just keep in mind that smaller turkeys have different cooking times, so use a meat thermometer to know when it’s finished cooking.
- Butter: Softened butter adds rich flavor to the turkey meat. It’s also the key to helping the bacon stick to the skin. Otherwise, that coveted bacon will slide right off, making the wrapping process quite frustrating.
- Seasoning: The turkey gets the bulk of its flavoring from a flavored butter made with softened butter and dried seasonings. We use salt, thyme, rosemary, rubbed sage, poultry seasoning and pepper, but don’t be afraid to experiment with your favorite blend.
- Bacon: Thick-cut bacon is the best bacon for wrapping turkey. It can handle the extended cooking time without burning, and it holds its shape without too much shrinkage.
Directions
Step 1: Season the turkey
Preheat the oven to 475°F. Place the turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine the softened butter, dried thyme, salt, dried rosemary, rubbed sage, poultry seasoning and pepper. Spread the flavored butter over the outside of the turkey breast and legs.
Editor’s Tip: Don’t fret if you forgot to soften your butter! Our Test Kitchen found several effective methods to soften butter quickly.
Step 2: Wrap the turkey legs with bacon
Wrap the turkey legs with three slices of bacon per leg, trimming the pieces to fit if necessary. Start at the meaty top of the leg (where the leg meets the breast). Use a toothpick to pin the first strip to the meat underneath. Secure the subsequent strips by tucking them under the other bacon slices, or use additional toothpicks as needed as you wrap your way down to the tip.
Step 3: Make a bacon weave
Making a bacon weave is easier than it sounds. Laying the first row is the most challenging part, but you’ll get the hang of it as you go along!
Arrange eight bacon strips side by side on a piece of parchment paper. Starting with the second strip, fold down the top of every other piece about two inches—just enough space to create the top row. Place a piece of bacon on top of the unfolded strips, laying it perpendicular to the original pieces. Unfold the flipped strips back to their original setting.
Starting with the first strip, fold up every other piece of bacon from the bottom, flipping them over top of the first perpendicular bacon piece. Put the second row of bacon in 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 set the last row, trim off the ends if needed so the weave is perfectly square.
Step 4: Secure the bacon weave
Flip the parchment paper onto the turkey breast, bacon facing the turkey. Press the bacon weave down lightly to transfer the bacon onto the buttery turkey surface. Carefully peel off the parchment, and adjust the weave to cover the turkey breast.
Pin the bacon weave into place by securing it with toothpicks on all sides. Tie the drumsticks together with a piece of butcher’s twine.
Step 5: Roast the bacon-wrapped turkey
Add 2 cups water to the roasting pan. Transfer to the oven, and roast, uncovered, until the bacon is lightly browned, 25 to 30 minutes.
Reduce the oven setting to 350°. Continue to bake until a thermometer inserted in the thickest part of the turkey thighs reads 170° to 175°, 1-1/2 to 2 hours longer. If the bacon browns too quickly, cover the turkey loosely with foil.
Editor’s Tip: Adding water to the bottom of the roasting pan creates steam, keeping the turkey from drying out as it cooks. It also helps the bacon cook slowly so it doesn’t burn before the turkey cooks through.
Step 6: Rest and carve
Let the turkey stand for at least 15 minutes before carving.
Editor’s Tip: If you know how to carve a turkey, carving a bacon-wrapped turkey is no different! Just be careful while cutting the breast to keep the beautiful bacon weave intact. Serve the turkey with any bacon crumbles that fall off as you carve the bird.
How to Store Bacon-Wrapped Turkey
Store cooked turkey in an airtight container in the refrigerator, where it is good for three to four days. Cooked turkey can also be frozen for two to three months. Before freezing, carve the turkey off the bone so it will freeze and defrost more evenly. Freeze the carcass separately if you want to make turkey stock.
The best way to reheat turkey is by adding water, broth or gravy to the meat. The extra moisture keeps it from drying out. Then, warm it in an aluminum foil pouch in the oven, or in a microwave-safe dish in the microwave.
Check out our ultimate guide for how long Thanksgiving leftovers are good for.
Bacon-Wrapped Turkey Tips
What are the benefits of a bacon-wrapped turkey?
Bacon-wrapped turkey tastes fantastic and results in a juicy, moist turkey—even the breast meat. The seasonings in the flavored butter mingle with the bacon’s smoky, salty flavors to create an out-of-this-world flavor profile. The texture of the turkey is fantastic, too. The bacon crisps up while the meat inside stays juicy, all without the need to brine or baste the turkey as it cooks.
Can you wrap the turkey in advance?
No, we don’t recommend wrapping your turkey in advance. The butter used to adhere the bacon to the turkey will harden in the fridge, and there’s a chance the bacon could slip off. You can make the bacon weave in advance, though. Keep it covered in the refrigerator to prevent it from drying out. (How long does bacon last in the fridge? Rely on the package’s use-by date.)
What do you serve with bacon-wrapped turkey?
Pair this bacon-wrapped turkey with your favorite Thanksgiving recipes. For a fun spin on a classic Thanksgiving dinner, serve it with creamy mashed potatoes, glazed carrots, green bean casserole and dinner rolls. Making gravy with the drippings could be challenging, though, as they’re rich in bacon grease. Instead, try whipping up a make-ahead gravy.
