Bacon-Wrapped Herbed Turkey with Greek Wine Pairings for Thanksgiving

Thanksgiving calls for a table that feels abundant, welcoming, and unforgettable. This year, I'm celebrating with a beautifully fragrant Bacon-Wrapped Herbed Turkey paired with a trio of Greek wines that bring freshness, elegance, and Old-World charm to the holiday feast.

Their balance of acidity, minerality, and nuanced fruit makes them perfect companions to the herby, smoky, savory flavors of this turkey. Below you'll find the recipe, ingredient tips, wine notes, and a helpful FAQ section to make your holiday as effortless as possible.

A Showstopping Thanksgiving Turkey

Bacon. Everything is better with bacon. Aside from butter and money, what else can we really say "makes everything better" simply by its presence? And please, spare me the purple verse hoke and cheese of "love and laughter," I'm keeping this strictly literal.

And yes, as you might have guessed from today's title - your Thanksgiving turkey is no exception to the 'bacon rule.'

But this isn't actually 'just' about added flavor. What if I told you that wrapping your turkey in bacon not only enhances the taste of your turkey, but also serves as 'insulation' for the white meat, allowing it to remain moist and tender during cooking? That's right, 'insulation made of flavor.'

So, enhance the flavor, enhance the texture, and fill your guests' eyes with joy at the sight of a Thanksgiving bird swathed in layers of bacon. Really, why would you 'not' try this?

Bacon-Wrapped Herbed Turkey: Recipe Overview

Key Ingredients

• Whole turkey (10-14 lb)
• Thick-cut bacon (about 1 lb)
• Unsalted butter
• Fresh sage leaves
• Fresh Italian parsley
• Garlic cloves
• Molasses
• Fresh pepper
• Carrots & celery (for the roasting base)

Why This Works

• Bacon Insulation - As mentioned above, the bacon wrap acts like a self-basting blanket, giving the turkey a deep smoky aroma while protecting the breast meat from drying out.
• Herbed Butter Under the Skin - Sage, garlic, parsley, and molasses melt into the turkey as it roasts, seasoning the bird from within.
• Vegetable Roasting Base - Carrots and celery lift the turkey above the pan juices, allowing even airflow and moist heat.

Instructions and Tips

Prepare the Bacon Butter

Blend the following until smooth:

• 4 strips of bacon
• 8 tbsps butter
• 3 garlic cloves
• 4 sage leaves
• 1 tablespoon molasses
• ½ teaspoon black pepper
• ¼ cup chopped Italian parsley

Prep the Turkey

• Pat the turkey completely dry.
• Rub the herbed butter under the skin, inside the cavity, and across the surface.
• Stuff cavity with fresh parsley.
• Place the turkey on a bed of carrots and celery in a roasting pan.
• Pour 2 cups of water into the bottom of the pan.
• Create the Bacon Wrap
• Wrap the legs and wings with bacon.
• Create a bacon lattice for the breast by weaving strips into a tight grid; transfer over the turkey using parchment and press gently to adhere.

Roast

• Roast at 425°F for 30 minutes.
• Lower the heat to 325°F and continue roasting about 13-15 minutes per pound, or until the breast and thigh reach 165°F.
• Rest for at least 30 minutes before carving.

Chef's tips

• If bacon browns too fast, tent with foil.
• For a crispier finish, broil for 2-3 minutes (watch closely).
• Use a probe thermometer so you don't overcook the breast.

Print

🍷 The Wine Menu

I have had the distinct pleasure of reviewing a wide variety of wines and showcasing the world's stunning vineyards. Today's is no exception, and I am honored to add three new bottles to the LTG cellar- all hailing from Greece, a place very dear to my heart.

Greek wines are exceptionally unique due to their indigenous grape varieties and diverse terroirs. Today, I am showcasing two such varieties: Agiorgitiko and Moschofilero. With their freshness, structure, and herbal undertones, these three bottles create a beautifully layered Thanksgiving experience from appetizers to leftovers.

At a Glance

• 2013 Skouras Megas Oenos from Domaine Skouras (Agiorgitiko) - Medium-bodied, dark fruit + spice + earth + toasted oak-stands up to bacon wrap and herbed butter.
• Semeli Mountain Sun White (Moschofilero) - A bright, floral, crisp white - great for appetizers or lighter sides + carries over into the main turkey without being too heavy.
• Monograph from Gai'a Wines (Agiorgitiko) - A versatile red for post-turkey, with enough structure for leftovers and richer sides.

Tasting and Aromatics

• For the turkey: The bacon-wrapped herbed bird has smoky, savory, herbal, rich textures - Megas Oenos works beautifully by complementing the dark-fruit and spice notes while its medium body avoids overwhelming the bird. The dry, leathery notes of this wine play exceptionally well into a holiday feast.
• For the appetizer/spread and lighter sides: Mountain Sun lifts the palate with its bright citrus and floral notes, giving a refreshing counterpoint before the heavier turkey arrives.
• For leftovers or richer sides (mashed potatoes, creamy gratins, etc): Finally, Monograph brings a bit more structure for the heavier fare, so your Thanksgiving experience flows from light to rich without wine fatigue.

FAQs: Bacon-Wrapped Turkey + Greek Wine Pairings

And that's our Bacon-Wrapped Herbed Turkey recipe! If you enjoyed today's recipe, be sure to let us know in the comments below. We always love hearing from you.

Wishing you and your loved ones a beautiful and blessed Thanksgiving holiday from our kitchen to yours.

^{This post is intended for those 21+. Please enjoy responsibly.}