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Bacon-Covered Roasted Turkey

 
Makes: 8 servings
Prep Time50 minutes
Cook Time4 hours

Ingredients

  • 2 cups medium-flake kosher salt
  • 2 cups firmly packed light brown sugar
  • 3 Tbsp black peppercorns
  • 1 Tbsp mustard seeds
  • 1 (12-lb.) whole fresh turkey
  • 1 cup unsalted butter, softened
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh sage
  • ½ tsp table salt
  • ½ tsp freshly ground pepper
  • Kitchen string
  • 6 bacon slices (not thick cut)
  • roasted carrots, fresh bay leaves (optional garnish)

Instructions

  • Combine first 4 ingredients and 2 qt. water in a saucepan, and cook over medium heat 5 minutes or until salt and sugar are dissolved. Remove from heat.
  • Divide liquid between 2 large (10- to 12-cup) bowls; add 4 cups ice cubes to each bowl and enough cold water to make 10 cups of brine in each bowl. Stir until ice melts and both mixtures are completely cool (about 5 minutes).
  • Remove giblets and neck from turkey, and reserve for another use, if desired. Place turkey in an 18-qt. food-grade plastic container or stockpot. Pour brine into cavity and over turkey, covering turkey completely. Place in refrigerator. Cover and chill 24 hours, turning turkey once halfway through.
  • Combine butter and next 4 ingredients in a small bowl.
  • Preheat oven to 350°. Remove turkey from brine, discarding brine. Rinse turkey well, including cavity.
  • Starting at neck, carefully loosen and lift skin from breast and drumsticks using your fingers. (Do not totally detach skin.) Rub 3⁄4 cup butter mixture under skin; carefully replace skin. Tie ends of legs together with string; tuck wing tips under. Place turkey, breast side up, on a lightly greased rack in a roasting pan; rub remaining butter mixture over skin.
  • Roast turkey at 350° for 1 hour and 45 minutes, basting with pan juices every 20 minutes during last 45 minutes of cooking. Remove from oven, and lay bacon slices, crosswise, over breast and drumsticks.
  • Return turkey to oven; roast 45 minutes to 1 hour or until a meat thermometer inserted in thickest portion of thigh registers 170°, basting every 15 minutes.
  • Let stand 30 minutes before carving. Garnish, if desired.
 
Bacon-Covered Roasted Turkey Copyright © Rebecca Lang Cooks | rebeccalangcooks.com