1 (10 – 14) lb. turkey – thawed, cleaned and pat dry
1 lb. of sliced bacon
1 bunch of fresh Italian parsley
4 whole carrots
4 whole stalks of celery
For the Bacon Butter:
Combine the above ingredients in a food processor and process until smooth.
For the Turkey:
Preheat Oven 425 degrees F.
Place the carrots and celery at the bottom of the roasting pan.
Place the turkey on the carrots and celery in the roasting pan, breast side up. Be sure the turkey is patted dry with paper towels after cleaning the turkey, so the bacon butter both will sit nicely on the turkey.
Rub the turkey with the bacon butter both inside and out. Place the fresh parsley in the cavity of the turkey.
Wrap each leg with the bacon and each wing with the bacon.
Now to weave the bacon to create a blanket for the top of the turkey.
Place 6 – 8 slices of bacon next to each other on a piece of wax paper, then weave another 6 – 8 slices into those slices. Keep the bacon close to each other to make as tight a weave as possible.
Lift the wax paper with the woven bacon and place on the breast of the turkey that has been rubbed with the bacon butter.
Tuck the bacon blanket nicely into the turkey.
Add two cups of water to the bottom of the pan.
Roast the turkey at 425 degrees F. for 30 minutes then reduce the heat to 325 degrees for the remainder of the cooking time.
The recommended cooking time is 13 to 15 minutes per pound or until the temperature reaches 165 degrees F. at these three places: the breast, outer thigh, and between the breast and the thigh and until the juices run clear.
Let the turkey rest for at least 30 minutes before the carving begins.
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