Bacon-Wrapped Turkey Recipe
Discover the best bacon-wrapped turkey recipe for Thanksgiving or Christmas. Learn how to roast a juicy turkey with a crispy bacon lattice and bold Mexican-inspired flavors.
Ingredients
- 1/4 cup honey
- 5 tbsp butter
- 5 garlic cloves
- 2 tbsp salt
- 1/4 tsp ground pepper
- 2 green onions (scallions)
- juice of 1/2 lemon
- 2 chipotle peppers
- 3 cups orange juice
- 1 apple (halved)
- 1 whole head of garlic (halved)
- slices of bacon (enough to cover the entire turkey)
Instructions
- In a food processor or blender, combine:Lemon juice, 3 tablespoons orange, juice, Butter (room temperature), Salt, Green onions, Garlic cloves, Ground pepperBlend until smooth to create your butter mixture
- Gently separate the turkey’s skin from the entire breast and as far as you and go in the legs using a spoon or your fingers. Be careful not to tear the skin.
- Rub butter mix under the skin.
- Blend the remaining orange juice, honey, salt, and chipotle peppers to create a secondary marinade. Pour this mixture over the turkey and refrigerate it. You can use an airtight container using oven-safe baking bags. Baking bags saves space, and you can flip the turkey anytime you open the fridge to achieve a more even marinade. Marinate overnight.
- The next day, when the turkey was marinating overnight, On a clean work surface, place a large piece of parchment paper and on top lay strips of bacon to form a bacon weave or bacon blanket.
- Remove the turkey from the refrigerator, and place it on a cutting board or in your baking tray. Gently drape the bacon weave over the turkey to cover the entire breast and legs.
- Place the quarter apple and half garlic clove inside the turkey cavity. This will bring more flavor to the meat and help keep it moist.
- Roast the Turkey:Preheat the oven to 325°F (degrees F).Place the turkey in the roasting pan, ensuring the bottom of the pan is lined with water or broth to keep the meat moist.I use roasting bags. Remember to make a 1-inch cut on top of the bag to let the steam escape.
- Roast the turkey, allowing about 15 minutes per pound for a larger bird. Use an instant-read thermometer to check that the thickest part of the turkey breast reaches 165°F.I like to take the turkey out of the oven every hour and baste it generously with its own juices using a baster. This simple step not only enhances the flavor but also ensures a beautifully golden and crispy skin by the end of the roasting process.
- Once fully cooked, remove the turkey from the oven and let it rest for 20 minutes. This step allows the juices to redistribute throughout the white meat and dark meat.
Video
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