There’s something about the combination of savory bacon and juicy turkey that makes this dish a standout at any gathering. Wrapped in crispy bacon and paired with a zesty Bravo Sauce, this turkey transforms into a mouthwatering centerpiece. Perfect for holiday feasts or a special weekend dinner, this recipe promises to impress with its rich flavors and satisfying textures. Get ready to elevate your turkey game with this delicious twist!
Steps
- Prepare your turkey by removing it from the fridge about an hour before cooking to reach room temperature. Preheat the oven to 350°F (180°C), remove the neck and giblets, and pat the turkey dry with paper towels.
- Season the cavity with salt and pepper, then fill it with onion quarters, garlic cloves, and fresh herbs. Tuck the wings behind the bird and tie the legs together using butcher’s twine for a neat presentation.
- To create the bacon lattice, lay out 5 slices of bacon in a row on parchment paper. Fold back every other slice halfway, place a bacon strip perpendicular, fold back the slices, and repeat with the remaining bacon until the weave is complete.
- Transfer the bacon lattice onto the turkey breast, using the parchment paper for guidance, and tuck in any loose ends. Wrap the remaining bacon around the turkey’s legs and wings.
- Brush the bacon-covered turkey with melted unsalted butter. If you plan to make gravy, add sliced onion, garlic, and herbs to the bottom of the roasting pan.
- Place the turkey in a preheated oven and roast for 2-4 hours, depending on the turkey’s size. Shield the breast with foil if it browns too quickly, and use a thermometer to ensure the breast reaches 155°F (68°C) and the inner thigh 165°F (74°C).
- Once cooked, remove the turkey from the oven and let it rest for 30-40 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist and flavorful turkey.
Ingredients
- Whole turkey (8-12 lb / 4-6 kg), thawed
- 2 onions, halved or quartered (yellow, white, or brown)
- 2 heads of garlic, halved horizontally
- 1 bunch of mixed fresh herbs (sage, thyme, rosemary, parsley)
- ½ cup (113g) unsalted butter
- Salt and pepper
- 1 and ½ cups (350ml) water
- 1 pound sliced bacon
- ½ stick salted butter, melted
Nutritional Values
Calories: 4632kcal | Carbohydrates: 48g | Protein: 564g | Fat: 240g | Saturated Fat: 96g | Cholesterol: 2100mg | Sodium: 2964mg | Potassium: 6636mg | Fiber: 12g | Sugar: 12g | Vitamin A: 9072IU | Vitamin C: 108mg | Calcium: 552mg | Iron: 24mg
FAQ
- Do I need to brine a turkey if it’s wrapped in bacon?
- Brining the turkey is not necessary when wrapping it in bacon, but you can certainly do so if you have the time. A simple turkey brine can enhance the flavors even more.
- Can I make gravy using the drippings from a bacon-wrapped turkey?
- The drippings from a bacon-wrapped turkey are flavorful but might be too salty on their own for gravy. Taste the drippings first, and if needed, dilute them with low sodium chicken broth before thickening with flour or cornstarch.
- Is it possible to stuff a turkey that’s wrapped in bacon?
- It’s not advisable to stuff a bacon-wrapped turkey, as achieving the right temperature for the stuffing can be challenging. Instead, prepare your stuffing separately in a casserole dish, which can be baked while the turkey rests.
- How should I store leftover bacon-wrapped turkey?
- Leftovers should be kept in an airtight container in the refrigerator and can be stored for up to four days.
- What sides go well with bacon-wrapped turkey?
- This turkey pairs wonderfully with a variety of sides. Consider serving it with dishes like roasted sweet potato salad, creamy green bean casserole, or sausage stuffing for a complete holiday meal.
Tips
- For easier weaving and wrapping, choose the longest strips of bacon available, avoiding center-cut bacon as it tends to be shorter.
- Weave the bacon tightly while it’s raw to account for shrinkage during cooking, ensuring full coverage of the turkey.
- Add water to the roasting pan to prevent bacon grease from smoking and burning, creating a steamy environment for even cooking.
- Allow the cooked turkey to rest for at least 30 minutes before carving to help redistribute juices and maintain moisture.
Equipment
- Kitchen Thermometer: Essential for ensuring the turkey is cooked to the correct internal temperature.
- Parchment Paper: Used for weaving the bacon lattice and transferring it onto the turkey.
- Roasting Rack: Helps elevate the turkey for even cooking and prevents it from sitting in its juices.
- Butcher Twine: Used for trussing the turkey legs for better presentation and even cooking.
