EFK Tested
Erickson Bacon-Wrapped Turkey
Our bacon-wrapped turkey is a rich, savory holiday centerpiece. We season the cavity with onion, garlic, and fresh herbs, cover the bird with a woven bacon blanket, and roast it until the turkey is fully cooked and juicy.
From the EFK recipe collection
- Yield
- 6–10 servings, depending on turkey size
Let’s get cooking
Ingredients
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Directions
- 1. Remove the turkey from the refrigerator about 1 hour before cooking. Preheat the oven to 350°F.
- 2. Remove the neck and giblets. Pat the turkey very dry with paper towels; do not rinse it. Tuck the wings under the bird.
- 3. Season the cavity with salt and pepper, then add the onion, garlic, and fresh herbs. Tie the legs together with butcher's twine. If desired, tuck small pieces of the unsalted butter under the breast skin.
- 4. Place the turkey on a rack in a roasting pan. On a sheet of parchment paper, weave about 10 bacon slices into a tight lattice. Use the parchment to transfer the bacon lattice over the turkey breast. Wrap the remaining bacon around the legs and wings, tucking loose ends underneath.
- 5. Brush the bacon with the melted salted butter. Pour the water into the bottom of the roasting pan.
- 6. Roast until the turkey is fully cooked, checking with an instant-read thermometer rather than relying only on time. If the bacon browns too quickly, loosely shield the breast with foil.
- 7. Remove the turkey when the thickest part of the breast and the innermost thigh have reached 165°F.
- 8. Let the turkey rest for 30–40 minutes before carving so the juices can redistribute.
View this recipe on the original EFK website ↗