Description
This Bacon Roasted Thanksgiving Turkey recipe features a flavorful combination of smoked paprika, brown sugar, and a spiced bacon paste stuffed under the turkey skin for a juicy, savory centerpiece. Aromatics like celery, carrots, apples, lemon, and fresh herbs create a fragrant roasting bed, enhancing the turkey’s rich flavor and tender texture. Perfect for a festive holiday feast, this method ensures a moist, beautifully browned turkey with a crisp, bacon-infused crust.
Ingredients
Scale
Turkey and Rub
- 12-15 pounds turkey
- 2 Tablespoons kosher salt
- 2 Tablespoons light brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 pound bacon, roughly chopped
- Additional salt and pepper as needed
- 2 Tablespoons olive oil
Aromatics
- 6 celery ribs, roughly chopped
- 6 carrots, roughly chopped
- 2 onions, roughly chopped
- 2 apples, quartered
- 1 lemon, sliced in half
- 3-4 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
Instructions
- Thaw and Prep Turkey: Be sure to thaw the turkey fully. Remove from the fridge and let it sit at room temperature for 1 hour to take the chill off before roasting. Preheat oven to 350°F. Remove giblets and neck, then pat the turkey dry.
- Make Spice Rub and Bacon Paste: In a small bowl, combine salt, brown sugar, smoked paprika, black pepper, onion powder, garlic powder, and cayenne pepper. Set aside 2 tablespoons of this mixture. Add the remaining spice blend and chopped bacon to a food processor and pulse 10-15 times to create a spiced bacon paste.
- Prepare Aromatics and Stuff Turkey Cavity: Season both the front and back cavities of the turkey with salt and pepper. Stuff cavities with a mixture of roughly chopped celery, apples, onions, carrots, lemon halves, and sprigs of rosemary and thyme. Spread leftover aromatics in the bottom of the roasting pan to create a flavor-packed bed for the turkey.
- Apply Bacon Paste Under Skin: Carefully separate the turkey skin from the breast by gently wriggling fingers underneath the skin. Using your hands, stuff the spiced bacon paste evenly under the loosened skin on both front and back of the bird, massaging gently until all paste is distributed over the breasts.
- Season and Truss Turkey: Drizzle olive oil over the outside of the turkey and sprinkle with the reserved spice rub. Tie the turkey legs together with kitchen twine and tuck the wingtips underneath. Place the turkey on top of the aromatics in the roasting pan, ensuring it doesn’t touch the bottom. Tent the breast area with foil before roasting.
- Roast the Turkey: Roast uncovered (with foil tented on breast) for 13-15 minutes per pound, until the internal temperature reaches 160°F in the thickest part of the breast and 170°F in the thighs. At the halfway point, remove the foil tent and optionally baste a couple times per hour with pan juices. Continue roasting until the turkey is golden and reaches 165°F internal temperature.
- Rest and Carve: Remove the turkey from the oven and cover loosely with foil. Let it rest for 30-45 minutes to allow juices to redistribute. Use the pan drippings for gravy if desired.
Notes
- Make-Ahead Tip: Prepare the turkey up to 24 hours in advance by applying the rub, stuffing with aromatics, and tying the legs. Refrigerate until ready to roast, then let sit at room temperature for 1 hour before cooking.
- Use an instant-read digital thermometer to ensure accurate temperature readings for safety and optimal juiciness.
- Basting is optional but helps develop a beautiful browned skin.
- Letting the turkey rest is essential to maintain moist, tender meat.
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
