This slow roasted turkey with bacon is juicy, packed with flavor, and simple to prepare — an excellent centerpiece for any holiday table. Follow this slow-roast method to produce a tender bird that stays moist and practically bastes itself as it cooks.
The Story Behind This Recipe
After cooking turkey dinners for more than three decades, I still think a holiday turkey is the “Super Bowl” of home cooking. The planning, timing, and satisfaction of seeing a golden, juicy turkey on the table make all that effort worthwhile.
Over the years I’ve refined a slow-roast method that reliably produces tender meat and generous pan juices. The approach combines tips from friends, a lot of trial and error, and techniques I picked up from recipe writers who emphasize low-and-slow cooking for consistent results.
The bacon topping is a small but transformative trick: a friend from Ireland taught me to roast turkey with bacon laid over the back. The bacon renders slowly, adding moisture and a savory crispness that looks and tastes fantastic on the serving platter.
Why You’ll Love This Turkey with Bacon
- Moist and flavorful: Slow roasting at low temperature keeps the meat tender and juicy while concentrating flavor.
- Self-basting: The bacon and the turkey’s own juices baste the bird as it cooks, reducing the need to open the oven or baste frequently.
- Flexible timing: You can begin the roast the night before and let it cook overnight, which makes this method forgiving when you’re juggling other holiday tasks.
- Beautiful presentation: Crispy bacon around the turkey and on the platter gives an attractive, crowd-pleasing finish.
Equipment You’ll Need
These tools make roasting easier and safer. You may not need them year-round, but they’re worth keeping on hand for holidays.
- Large roasting pan with a rack
- Turkey lifter or sturdy tongs
- Baster or large spoon
- Reliable meat thermometer
- Carving board and carving knife (electric knife optional)
- Aluminum foil and kitchen twine
Before You Begin
- Plan the turkey size: Aim for 1–1½ pounds per person for a bone-in whole turkey; plan 2 pounds per person if you want generous leftovers.
- Thaw safely: Thaw the turkey on the bottom shelf of the refrigerator; follow package directions and allow several days for large birds.
- Consult reliable sources: If you need specific thawing or roasting times, consult a trusted food-safety or turkey resource for guidance.
How to Make This Slow Roasted Turkey with Bacon
Below is a concise overview of the process; a complete ingredient and instruction set follows in the recipe card further down.
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1. Pat the turkey dry, brush the breast with melted butter, and apply the spice rub. -
2. Turn the turkey breast-side down and lay bacon strips across the back. -
3. Slow roast until the internal temperature reaches 170°F, then rest and carve.
Basic steps:
- Prep the turkey: Thaw fully, remove neck and giblets, rinse and pat dry, salt the cavity, brush melted butter over the breast, and apply the spice rub.
- Assemble in the roaster: Place the turkey breast-side down on a rack in a roasting pan and cover the back with a full package of bacon strips.
- Initial high heat: Preheat oven to 350°F and roast uncovered for 1 hour to ensure safe initial cooking.
- Slow roast: Reduce oven to 200–225°F and slow roast about 1 hour per pound until the internal temperature reaches 170°F in both the thigh and breast.
- Rest and carve: Tent loosely with foil and rest 15–30 minutes before carving. Arrange crispy bacon on the platter and layer the sliced turkey on top; garnish with rosemary and orange if desired.
Simple Holiday Turkey Spice Rub Recipe
Mix the following dried spices and sprinkle over the buttered breast for classic holiday flavor:
- 1 tbsp kosher salt
- 1 tbsp dried sage
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp paprika
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp black pepper
Combine ingredients and rub over the buttered breast before placing bacon on the back.
Helpful Tips for Roasting a Turkey with Bacon
- Use a deep, wide roasting pan: Slow roasting yields a lot of flavorful juices — the pan should catch them without overflowing.
- Try overnight roasting: For large birds, roast one hour at 350°F, then lower the temperature and let it cook overnight at 200–225°F (estimate about one hour per pound).
- Adjust temperature if needed: If you’re short on time, you can increase the oven temperature later to finish the bird more quickly.
- Rely on a meat thermometer: Check the thigh and breast; 170°F indicates a safe and properly cooked turkey for this method.
- Make ahead: Carve the turkey the day before if desired, place slices in a pan with some reserved juices, cover, and reheat gently.
- Save the drippings: Use the pan juices for gravy, to moisten leftovers, or to enrich soups.
- Let it rest: Rest under foil for at least 15 minutes to allow the juices to redistribute before carving.
- Check oven clearance: Confirm the turkey and pan fit comfortably in your oven before you start.
Side Dishes to Serve with Roasted Turkey
Classic pairings include mashed potatoes and gravy, old-fashioned stuffing, roasted or mashed sweet potatoes, green beans, cranberry sauce, and warm dinner rolls. Choose a few complementary sides to round out the meal and balance the rich flavors of the turkey and bacon.
Slow Roasted Turkey with Bacon
Ingredients
- 1 whole turkey, size based on guests (plan 1–1½ lbs per person)
- ¼ cup butter, melted
- 1 package (about 1 lb) sliced bacon
- Salt for the cavity
- For the spice rub (optional): see spice list above
Instructions
- Thaw: Thaw the turkey in the refrigerator according to package directions.
- Clean: Remove neck and giblets, rinse and pat dry, and salt the cavity.
- Butter & season: Brush the breast with melted butter and sprinkle the spice rub over the breast.
- Roaster setup: Place a rack in a large roasting pan, then set the turkey breast-side down on the rack.
- Add bacon: Lay bacon strips evenly across the turkey’s back.
- Initial roast: Preheat oven to 350°F and roast for 1 hour uncovered.
- Slow roast: Reduce oven to 200–225°F and continue roasting about 1 hour per pound until the internal temperature reaches 170°F in the thigh and breast.
- Rest: Remove from oven, tent with foil, and rest 15–30 minutes before carving.
- Carve and serve: Carve the breasts in whole sections, slice evenly, and arrange with crispy bacon and garnishes as desired.
Nutrition (approx. per serving)
Calories: 902 • Total Fat: 38g • Protein: 130g • Sodium: 878mg
