Go Back
–+ servings
Bacon Roasted Thanksgiving Turkey

Bacon Roasted Thanksgiving Turkey: Juicy and Flavor-Packed Delight

This Bacon Roasted Thanksgiving Turkey is a juicy, smoky dish that elevates your holiday gatherings and impresses your guests.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 each Turkey (12-15 lbs) Ensure it's completely thawed for even cooking.
  • 2 tablespoons Kosher Salt Essential for enhancing flavor and tenderizing the meat.
For the Flavor Mix
  • 1 cup Brown Sugar Adds a touch of sweetness.
  • 2 tablespoons Smoked Paprika Delivers smoky flavor.
  • 1 teaspoon Black Pepper Infuses heat.
  • 1 teaspoon Onion Powder Contributes savory richness.
  • 1 teaspoon Garlic Powder Provides aromatic notes.
  • 1 teaspoon Cayenne Pepper Adjust according to preference.
For the Bacon Paste
  • 1 cup Bacon (chopped) Brings smokiness and moisture.
For the Stuffing
  • 2 cups Vegetables (celery, carrots, onions, apples, lemon) Adds moisture and flavor.
  • 1 cup Fresh Herbs (e.g., thyme, rosemary) Elevates aroma and flavor.
For the Finish
  • 1/4 cup Olive Oil Drizzle for golden brown skin.

Equipment

  • Oven
  • roasting pan
  • food processor
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Let the turkey sit at room temperature for 1 hour.
  2. Remove giblets and pat the turkey dry with paper towels.
  3. In a bowl, mix kosher salt, brown sugar, smoked paprika, black pepper, onion powder, garlic powder, and cayenne pepper.
  4. In a food processor, blend remaining spice mix with chopped bacon until a paste forms.
  5. Loosen skin around turkey breasts and season inside cavity. Stuff with vegetables, apple, lemon, and fresh herbs.
  6. Massage bacon-spice paste under skin and over the turkey surface.
  7. Drizzle olive oil over the turkey exterior and sprinkle reserved spice mix on the outside.
  8. Tuck wings under body, tie legs, and place turkey atop remaining vegetables in a roasting pan.
  9. Roast for about 13–15 minutes per pound, basting every 30 minutes until internal temperature is 165°F (breasts) and 170°F (thighs).
  10. Let the turkey rest for 30-45 minutes before carving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 50gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 130mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Expert tips include using a meat thermometer, thawing thoroughly, and resting after roasting for best results.

Tried this recipe?

Let us know how it was!