RECIPES

Bacon Wrapped Turkey

RECIPES

Bacon Wrapped Turkey

Bacon acts as a basting agent for the turkey throughout the cooking process. A fun and delicious way to take your turkey to the next level. Would serve with maple glazed sweet potatoes, green beans, basket of rolls and cranberry sauce.

4-6
60
210

1 bunch Thyme
1 large Lemon, halved
1 Apple, halved
1 Yellow onion, halved
1 head of Garlic, halved
1⁄2 cup (125 mL) Unsalted butter, at room temperature Salt and pepper to taste
1 – 12-15 pound (5-7 kg) Turkey, thawed
1 1⁄2 pounds (680 g) Schneider’s thick cut bacon
2 cups (500 mL) Vegetable stock

Remove neck and giblet from turkey and pat dry. Fill the cavity of the turkey with aromatics; thyme, lemon, apple, onion and garlic. Tuck wing tips under the body and place turkey in a roasting pan fitted with a rack.

Allow turkey to rest at room temperature at least two hours before roasting.

Preheat the oven to 425 degrees.

Make bacon weave for breast.

Place eight strips of lengthwise on a piece of parchment paper. Weave eight strips width-wise through the bacon, creating a lattice to place on top of the turkey breast.

Rub the turkey with butter and place weave on top. The butter will help the bacon adhere to the turkey.

Wrap bacon around the legs, starting closest to the bottom of the turkey to the breast.

Pour stock in the bottom of the roasting pan and roast for 30 minutes until bacon is crispy.

Reduce heat to 350 and cook for another 2 1⁄2-3 hours until the turkey reaches 165 degrees.

Remove from oven and allow to rest for at least 30 minutes before serving. Reserve the drippings for an extra delicious gravy.