Pioneer Woman Bacon Wrapped Turkey

Pioneer Woman bacon wrapped turkey is an easy holiday roast made with thick-cut bacon, garlic butter and a whole bird, ready in under 5 hours. That makes it a stunning centerpiece for Thanksgiving, Christmas or any big Sunday dinner, since the woven bacon lattice keeps every slice juicy.

Freezing the bacon lattice 15 minutes before draping it on the turkey decides if this dish works, since firm bacon holds its weave during roasting. If you skip that freeze, the strips slide apart as the fat renders, so the breast dries out where the bacon pulled away.

Most bacon turkey recipes lay strips across the breast, but Ree weaves a lattice that crisps evenly and looks incredible on the table. The garlic butter brushed underneath bastes the meat from both sides while it roasts, so every carving comes out rich and tender without a brine.

Pioneer Woman Bacon Wrapped Turkey

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Calories

1005

kcal

A whole turkey rubbed with garlic butter, draped in a woven bacon lattice and slow-roasted until the skin turns golden and the bacon crisps.

Ingredients

• 14 strips thick-cut bacon
  

• 1 (12- to 14-lb.) turkey, thawed if frozen, neck and giblets removed
  

• 4 tbsp. salted butter, at room temperature
  

• 2 garlic cloves, grated

Directions

• Make the bacon lattice: Preheat the oven to 325°F, then lay a 16-inch piece of parchment on your work surface. Arrange 8 strips of bacon lengthwise on it, side by side with no gaps. Fold every other strip back halfway and lay 1 strip perpendicular across the unfolded ones, then unfold them over it. Repeat with the alternate strips until you have an 8-by-6 lattice. Place it in the freezer for 15 minutes so the bacon firms up.
• Prep the turkey: While the lattice chills, place the turkey breast-side up on a rack in a roasting pan and tuck the wing tips back. Remove the pop-up thermometer if there is one, then pat the skin dry.
• Brush with garlic butter: Mix the 4 tbsp butter with the grated garlic, then brush it over the turkey so the skin is coated before the lattice goes on.
• Drape the lattice: Once the lattice is firm, use the parchment to drape the bacon lengthwise over the breast and legs. Press the bacon gently into the butter so it sticks, then tie the legs together with kitchen twine.
• Roast and rest: Pour 3 cups of water into the bottom of the pan and loosely tent the breast with foil. Roast, basting occasionally, until a thermometer in the thigh reads 160°F, about 3 hours. Remove the foil, increase the oven to 450°F, then roast until the bacon crisps and the thigh hits 165°F, about 10 to 15 minutes. Let the turkey rest for at least 30 minutes before carving.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular bacon instead of thick-cut?

You can, but thick-cut holds up much better during the long roast because it does not shrink as much or turn brittle. Regular bacon works in a pinch, so just watch it closely after you remove the foil since it can burn faster at 450°F.

How long does leftover bacon wrapped turkey last in the fridge?

Pull the meat off the bone and store it in an airtight container, where it keeps for 3 to 4 days in the fridge. You can also freeze sliced turkey for up to 3 months, though the bacon loses some crispness once reheated.

Can I make the bacon lattice the day before?

You can weave it up to a day ahead and keep it on the parchment in the fridge, which makes morning-of prep easier. Just pull it out while you prep the turkey so it is still cold but flexible enough to drape without cracking.

What if I do not have a roasting rack?

Crumple a few sheets of foil into thick ropes and lay them across the bottom of the pan so the turkey sits above the drippings. This lets hot air circulate underneath, which gives you crispier skin all around.

Why did my bacon burn before the turkey finished cooking?

The foil tent shields the bacon from direct heat during the first 3 hours, so make sure you cover it properly. If the bacon still darkens too fast, lower the oven to 425°F and check every 5 minutes, since hot spots can char one side quickly.