Bacon-Wrapped Turkey

By: Sarah Tramonte and Christina Herbst


  • 1 turkey (14 to 16 pounds)
  • 1/4 cup butter, softened
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1-1/2 pounds thick-sliced bacon strips (about 20-24 strips)

How to Make

1. Preheat oven to 475°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, salt, thyme, rosemary, sage poultry seasoning pepper; spread over outside breast and legs. Wrap turkey legs in a single layer of bacon strips, trimming to fit (about 6 slices total). Tie drumsticks together. On parchment or waxed paper, arrange 8 bacon strips side by side. Weave 8 slices bacon perpendicular to first 8 strips, making a lattice. Adjust lattice so it is tightly woven. Transfer lattice to turkey breast by flipping parchment over the turkey; carefully peel off parchment paper. Adjust lattice to cover turkey breast and trim edges of bacon to fit. Secure with toothpicks, if needed. Add 2 cups water to pan. Roast, uncovered, until bacon is lightly browned, 25-30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer. Cover loosely with foil if bacon browns too quickly.
2. Remove from oven. Cover and let stand for 15 minutes before carving.