Ingredients
- 1 pound bacon for a 12-14 lb. turkey
- 1 1/2 pound bacon for a 20 lb turkey
Preparation
Baking Directions:
My overall method for cooking the turkey is as follows: I preheat the oven to 500 degrees F while I stuff the turkey and prepare it to be cooked.
When the turkey is oven-ready, I place the roasting pan in the center of the oven and cook the bird for 15 minutes at 500 degrees F.
This gives it a “turbo” boost to get it browning.
I then lower the oven to 350 degrees F and cook for 12-15 minutes per pound or until it reaches an internal temperature of 160 degrees F.
I then shut the oven off and remove the bird.
I allow it to “rest” for at least 30 minutes before carving.
If you want to wrap your turkey in bacon:Just before placing the turkey in the pan to roast in the oven, wrap the breast meat in a layer of bacon.
Simply layer the slices in a single layer, slightly overlapping, over each turkey breast.
This will roast in the oven and add moisture to the white meat (which is typically the most dry) as the turkey cooks.
I used to wait for my dad to pick some of the bacon away so I could nibble on it as he carved the meat.
It also makes for tastier drippings in the bottom of the roasting pan.
Your gravy will be even more flavorful!
