When creating a Thanksgiving dinner menu, turkey is traditionally the prime attraction. A golden-brown bird takes center stage on most holiday tables. However, a flavor twist can bring new life to roasted turkey, especially if some diners are not big fans of this time-honored main dish.
Bacon-wrapped turkey may just do the trick. Thanks to the bacon, there is no need to brine or baste the bird. It creates a crispy skin that also infuses the tender meat underneath with a lovely smoky flavor. Perhaps best of all, the process is relatively simple, which is perfect on such a busy day in the kitchen.
Bacon-Wrapped Turkey
Serves 10 to 12 people
1/2 cup unsalted butter, softened
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1 teaspoon kosher salt
1 (12- to 15-pound) turkey
1 large yellow onion, quartered
2 stalks celery, cut into 2-inch long pieces
1 1/2 pounds thick-cut bacon (20 to 24 slices)
Preheat the oven to 425°F. Remove all but one oven rack, placing it in the bottom third of the oven.
In a small bowl, mix the butter, sage, thyme, poultry seasoning, and salt. Remove the giblets and neck from inside the turkey and place the bird breast-side up on a rack in a large roasting pan. Rub the turkey inside and out with the butter mixture. Tuck the onion and celery inside the turkey, and then tie the legs together with kitchen twine.
Wrap the legs and wings with bacon, tucking the ends underneath the bird. Next, lay the remaining bacon strips across the top of the turkey breast. (You can create a lattice pattern with the bacon on a piece of parchment paper and then transfer it to the turkey if you want a more decorative effect.) Trim the edges to fit if necessary.
Pour 2 cups of water into the bottom of the roasting pan under the turkey. Place the pan in the oven and roast the turkey for 30 minutes. Then reduce the oven temperature to 325°F and continue roasting for another 2 to 2 1/2 hours, depending on the size of the turkey. (It takes approximately 15 minutes per pound to roast a turkey completely.) Cover the breast lightly with foil if the bacon gets too dark. The turkey is done when the internal temperature reaches 170 to 175 degrees in the thigh (away from the bone) and 165 degrees in the breast. After removing the turkey from the oven, allow it to rest for 30 minutes before carving.