Mains · By Jocelyn
The Bacon Turkey
This is my tried and true holiday turkey. I stumbled across this unconventional flipping method in October 2016. It was my first turkey and I've never turned back. This is the tenderest turkey you'll probably ever have. Even though Dad will tell you spatchcocking is better, I'm too in love with this recipe to ever change.
Ingredients
- Turkey
- ~½ lemon, cut in wedges
- 5 cloves garlic, peeled and halved
- Herbs (rosemary, thyme)
- ½ onion, cut in chunks
- 3 cups chicken broth
- 5–7 slices thin cut bacon
Method
- 1
Preheat the oven to 425°F. (FYI: Turkey should be cooked to around 165°F and then left to rest for at least 15 minutes. Cooking time is ~15 minutes per pound.)
- 2
Mix the lemon wedges, garlic, onion, rosemary, thyme, salt, and pepper in a bowl. Mash the lemon a bit to get its juice flowing. Stuff into the turkey cavity.
- 3
Season the chicken broth and pour in the bottom of the roaster.
- 4
Place the turkey breast-side up on a rack in the roaster.
- 5
Drape the bacon slices over the turkey. Spread the pieces apart with your fingers, particularly the fatty bits, to ensure they melt.
- 6
Cook the turkey uncovered for 30 minutes at 425°F.
- 7
Remove the turkey and turn the oven down to 325°F. Take the bacon off and save to add to stuffing. Flip the turkey breast-side down and cover with tin foil.
- 8
Baste the turkey every 30 minutes.
- 9
Once the turkey is ~30 minutes from done, flip the turkey back breast-side up, uncover, and season with salt, pepper, and herbs.
- 10
Once the turkey is done, remove, flip breast side down, and cover to rest. Flip back breast side up to carve.
A note from Jocelyn
Drink/wine pairing: dry cranberry wine (Muskoka Lakes makes a nice one), light pinot noir or chardonnay.
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