This recipe for Maple Bacon Roasted Turkey is so easy to make, you'll spend less time in the kitchen this Thanksgiving and more time with your guests.
I'm all about easy; especially when it comes to cooking meals for the holidays. I like to prepare most menu items before my guests arrive so that I have plenty of time to spend with them instead of being tied to the kitchen all day.
This recipe for Maple Bacon Roasted Turkey is the perfect example of one of those recipes that take minutes to prepare; then let the oven do the rest of the work.
If this is your first time making Thanksgiving dinner and you're not sure what size turkey to buy, how to thaw (if frozen), how long to cook, or how to carve; then check out my post from last year on How to Roast a Thanksgiving Turkey.
It's a definite must read! It's laid out in easy to follow, step-by-step instructions and basically foolproof (or so I hope!).
Ingredients needed
For this recipe, we're only going to need a few ingredients including a whole turkey, maple syrup, fresh sage, bacon and chicken stock.
Several years ago I developed a sensitivity to bacon and get horrible migraines. However, I've recently tried the uncured bacon and lower sodium varieties and seem to be alright with it. Everything in moderation!
In years past, my Aunt Kay always used to wrap her turkey with bacon before putting it into the oven. It was always so good and the fat from the bacon seeped into the bird and kept it super moist.
Of course, as kids, my cousins and I would sneak into the kitchen and pick off all of the bacon before my Uncle Ed had a chance to carve the bird.
We'd get yelled at every year; then the adults would wind up coming in and picking too. See, even they knew a good thing when they tasted it.
How do you prepare Maple Bacon Roasted Turkey?
So I decided to make this years turkey recipe with bacon, but also wanted it to have a maple flavor. I purchased a 9lb. frozen turkey defrosted it for a few days.
Then when I was ready to make it, I poured maple syrup over the top, seasoned with fresh chopped sage, salt, and pepper; then wrapped the turkey in bacon.
Next, I placed the turkey in a large roasting pan and added some chicken broth and maple syrup to the bottom; which was used to baste during cooking.
Prepare to cook your turkey approximately 20 minutes per pound; basting your turkey periodically throughout cooking time.
How can you tell when your turkey is done?
Your turkey is done when the internal temperature is 180° F in the thigh and 165° F in breast or stuffing; using a meat thermometer.
Allow to rest for 15 minutes after removing your turkey from the oven to allow for the juices to settle before carving; then make a gravy using the drippings.
This Maple Bacon Roasted Turkey was incredibly moist and delicious. And just like when I was a kid, my husband and daughter came over to start to pick the bacon off!
That is until I had to yell at them to stop so that I could take a picture of it; then I let them at it.
The 9lb. turkey was too big for just the three of us so I made some Turkey Orzo Soup, Turkey Stroganoff Casserole and Cranberry Pecan Turkey Salad with the leftovers. ~Enjoy!
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Maple Bacon Roasted Thanksgiving Turkey
Ingredients
- 9 pound whole turkey
- 1 cup maple syrup , divided
- ¼ cup chopped fresh sage
- 1 pound sliced bacon
- 1 cup chicken broth
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- kitchen string
Instructions
- Preheat oven to 325 degrees F.
- Place your turkey on the rack of a roasting pan breast side up. If not already done, tie the legs together with kitchen string. If you don't have a rack, lay some vegetables like carrots or celery underneath the turkey so that the turkey is elevated.
- Combine ½ cup of the maple syrup and the sage, brush it all over the turkey; then season with salt and pepper.
- Cover the turkey with the strips of bacon until all of the skin is covered.
- Pour the chicken stock and the remaining ½ cup of maple syrup into the bottom of your roasting pan and place in the oven.
- Allow your turkey to cook for approximately 20 minutes per pound; basting periodically throughout. Your turkey is done when the internal temperature is 180° F in thigh and 165° F in breast or stuffing.
- Remove turkey from the oven and allow to cool for 15 minutes before carving.
Notes
Related Recipes
- Gremolata Roasted Turkey Breast (Carrie's Experimental Kitchen)
- Slow Cooker Cranberry Turkey Breast (Girlichef)
- Applewood Smoked Turkey with Cider Bourbon Gravy (How Sweet Eats)
- Apple Cider Brined Roasted Chicken (Carrie's Experimental Kitchen)
- Roasted Turkey Breast Roulade (The Cozy Apron)
- Rotisserie Style Roasted Boneless Turkey Breast (Carrie's Experimental Kitchen)
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alicia szemon says
this looks heavenly! i want some!
Carrie's Experimental Kitchen says
Thank you Alicia!
Sara Zielinski says
What an awesome take on the thanksgiving turkey.
Carrie's Experimental Kitchen says
Thank you Sara!
Patti Brown says
This sounds really good, but I would swap thyme for the sage, as my husband thinks sage tastes like moth balls. Thanks for sharing. 🙂
Carrie's Experimental Kitchen says
People either love it or hate it Patti! 🙂 Rosemary would be good too. Enjoy!
Molli vandehey says
i did this once with a chicken. doing it with a turkey sounds great
Carrie's Experimental Kitchen says
Thanks Molli
Anna says
This recipe makes me wish we celebrated Thanksgiving.
Ashley | Spoonful of Flavor says
I am always looking for a classic roasted turkey recipe and this looks great. I think I am going to have to add this to my thanksgiving day menu. Who can say no to bacon and maple, right?
Carrie's Experimental Kitchen says
Absolutely Ashley! Thanks for stopping by, hope all is well!
Cheryl says
Pinned, this looks very good!
Carrie's Experimental Kitchen says
Thank you Cheryl!
Kim Campbell says
This looks and sounds amazing! I bet it really tuns out moist, which is my problem achieving.
Carrie's Experimental Kitchen says
It really was very moist Kim, Enjoy!
Sally Tews says
I usually brine and roast my turkey,but I would like to try this
as it looks good.
Carrie's Experimental Kitchen says
I brined my turkey about 2 years ago and it was really moist, I may do that again this year. 🙂
debbie says
this sounds so amazing and worth me giving a try Im not a huge fan of turkey cos the ones I have tried were so dry thanks for the tips
Carrie's Experimental Kitchen says
This one came out very moist, I hope you enjoy Debbie!
Sara Zielinski says
This sounds like an amazing turkey dish.
Lisa Konieczke says
Ooooh! That looks to good... of course anything with bacon!!! I like how moist and juicy it looks. Every year we try a little something different with the ol bird. If there's bacon involved my Husband is on board, lol. I printed this recipe. Thank you for sharing. I like spending time with my guests too 😉
Carrie's Experimental Kitchen says
Thank you Lisa and it did come out very moist. I hope you enjoy it and have a Happy Thanksgiving! 🙂
Donelle says
Can this be made in an electric roaster?
Carrie's Experimental Kitchen says
Hi Donelle, I've never cooked with an electric roaster so I can't say for certain. I'd be a bit concerned that the bacon wouldn't crisp up because everything I've read says that for that "brown crust" on the turkey, you have to put it in a conventional oven.
Tammy says
Would you still make gravy from the pan drippings?
Carrie's Experimental Kitchen says
Sure!