Giving Thanks: Bacon Wrapped Turkey

I saw this version of a roasted turkey on Tyler Florence's show on Food Network back in 2004 and immediately became "intrigued" with the subtle complexities of the recipe.  8 years later and a lot of "tweaking", I've made this dish my own to the adoring palates of my family and friends.

This beautiful Bacon-Wrapped Turkey is the unequivocable star of my Thanksgiving menu..everyone loves it's tender, moist meat and the incredible flavor made possible by the combination of bacon, butter, vanilla and Grand Marnier.  The pan drippings?  Oh my word....they make the BEST gravy ever!!!

This is a simple dish to make...it takes a few minutes to do the prep work, but the end result is totally worth it!  If your family is anything like mine...you'll have very few pieces leftover for the next day's sandwiches!!!

Tips:

1) Be generous with your bacon:
For a 14-16 lb. bird, I recommend using at least 1 ½ pounds of bacon. For a larger turkey - count on using at least 2 - 2 ½ pounds of that smoky goodness.

2) Be creative with your bacon selection:
Move away from "traditional" bacon - look at flavorful versions such as maple, brown sugar, peppered and Cajun.

3) Truss the bird:
Soak kitchen twine in water, then use it to securely tie the legs of the turkey. This keeps the veggies inside of the bird and creates a nice uniform look for presentation purposes.

4) Baste, baste, baste:
I can’t stress this enough - as the turkey roasts, you have to start basting it with the juices as they start to render down..this will allow for an even more juicy bird and a great base for the pan drippings, which you can turn into a lovely gravy.


Ingredients (serves 8-10 people)

1 (14-16 pound) fresh (NOT FROZEN) turkey

1 ½ pounds of bacon (maple, brown sugar, cracked pepper or Cajun - depending on your taste)

1 large orange

1 large sweet onion

1 cup (2 sticks) of unsalted butter at room temperature

1 small bunch of chives, finely chopped

1 small bunch of sage, finely chopped

1 tablespoon of thyme

1 tablespoon of poultry seasoning (I like Bell’s Seasoning)

1 cup of maple syrup

3 tablespoons of Grand Marnier (optional)

½ teaspoon of vanilla extract

1/4 cup of hot water

1 tablespoon of Kosher salt (divided)

1 tablespoon of ground black pepper (divided)

1/4 cup of all purpose flour

1 cup of chicken stock

1 foot of kitchen twine and 10-12 toothpicks, soaked for a least 30 minutes in a cup of water

Cooking spray

Aluminum foil

　

　

1) Remove or adjust the racks in your oven to accommodate the size of the pan and height of your bird. Preheat to 350 degrees.

(1 cup of unsalted butter is mixed with fresh herbs to rub over the turkey)

2) In a mixing bowl, combine the softened butter, herbs, salt & pepper - make sure that all of the ingredients are fully mixed.

(the naked bird!)

3) Remove the neck and gizzards from the inside of the bird and discard. Rinse the turkey thoroughly with cold water and salt, making sure to get inside of the cavity. Pat dry with paper towels and place on a large prep platter.

4) Using a non-stick cooking spray, apply liberally to the roasting rack of your pan and set aside. Make sure to line the bottom of the pan with foil..makes for easier clean up!

(the butter mixture is massaged under the skin and all over the bird)

5) With your fingers, lift the skin of the turkey and rub it with the herb butter mixture, taking care to get as deeply into the breast as possible. Don’t forget to liberally coat the wings, legs and bottom of the bird and inside of the cavity also!!

6) Cut the orange and onion into quarters, sprinkle with salt & pepper, then stuff inside of the bird.

7) Using the twine, tightly secure the turkey legs and tie, making sure to cut any excess string.

8) Place the bird on the rack and place into preheated oven.

9) While the bird is beginning to roast, mix together the maple syrup, hot water, Grand Marnier and vanilla extract. Baste the turkey with this approximately every 25-30 minutes. Once an hour, "tilt" the roaster to extract the pan drippings and use them as a basting sauce also.

(turkey at the halfway roasting point before bacon is added)

 

(mmmm...bacon!)

 

(bacon placed on turkey and secured with toothpicks)

 

 

(it's important to cover the ENTIRE surface of the bird for optimal flavor)

10) Approximately 2 hours into roasted, remove the turkey from the oven and cover it with the evenly with the bacon slices, making sure to cover the ENTIRE bird, including the breast, wings and legs. Secure with water-soaked toothpicks as needed.

11) The turkey should take about 3 ½ hours to cook or roughly 15- 20 minutes per pound. The turkey is done when an instant-read thermometer placed into the thickest part of the thigh registers at 170 degrees - the thigh juices will also run clear when the meat is punctured with a knife.

(The crispy bacon once it's removed from the turkey...I can just eat it like this - what about you?)

12) Place the turkey to a carving platter and allow it to rest for approximately 20 minutes to allow the juices to "settle" back in to the meat. Remove the cooked bacon slices and crumbled coarsely into a small bowl.

13) In a saucepan, pour the accumulated drippings from the pan, making sure to get ALL of the flavorful "bits" from the bottom. With a wire whisk, add the flour into the drippings, stirring quickly to avoid lumps. Add the chicken stock and simmer over low heat to thicken. Season with salt and pepper to taste. Remove from heat and toss in a handful (or more) of the bacon crumbles for added flavor. Serve the gravy as a topping for the turkey or as an accompaniment to mashed potatoes.