Perfect Roast Turkey With Bacon
A festive roasted turkey wrapped in bacon offers enhanced flavor and a crispy texture for a holiday meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 400 F.
-
Thoroughly rub salt under the turkey's skin, inside cavities, and all over the exterior.
-
Place the turkey in a large bowl or roasting pan, cover, and refrigerate for 24 to 72 hours.
-
One day before cooking, uncover the turkey, drain accumulated juices, pat dry, and return to the refrigerator uncovered.
-
Pat turkey dry. Insert sage leaves under breast and thigh skin if desired.
-
Rub the turkey completely with butter.
-
Place celery stalks or a roasting rack in the bottom of the roasting pan.
-
Arrange bacon (or pancetta/prosciutto) over the turkey breast.
-
Pour water into the roasting pan.
-
Roast for 30 minutes. Reduce oven temperature to 350 F.
-
Baste the turkey with 1/2 cup broth, stock, or wine every 30 minutes, switching to pan juices after 1.5 cups of liquid have been used.
-
Continue roasting until an internal thermometer registers 170 F in the thigh or 160 F in the breast.
-
Remove turkey from oven, tent loosely with foil, and rest for 30 to 60 minutes before carving and serving.