This Smoky Paprika-Bacon Roasted Turkey is the mother of all roasted turkeys. Saying it’s over-the-top might be an understatement, and it will surely bring your Thanksgiving feast to the next level!
As you know from my Cornbread Stuffing Recipe, Thanksgiving is full of wonderful food and family memories for me.
From my dad’s roaring fires in the brick fireplace and the family filling the living room, to my mom’s perfect table settings and gravy that cooked for days — it was always a special day in our house.
So Thanksgiving happens to be my favorite holiday! After all, additionally, it’s also all about food!
And in the last few years, this Smoky Paprika-Bacon Roasted Turkey has become part of our Thanksgiving food traditions.
I go nuts with the turkey, and I love the entire process.
If time permits, I highly recommend brining your turkey. Brining will add moisture and flavor and will help keep the turkey from drying out. My Thanksgiving turkey brine recipe is here.
And needless to say, covering the turkey with bacon is brilliant! This “trick” serves as an automatic baster — and adds an insanely delicious smoky flavor.
During the roasting process, the delicious bacon grease will very slowly drip into every nook and cranny of the turkey.
So go nuts!
Make this oh-so-amazing Thanksgiving Bacon Roasted Turkey!
Everyone at your Thanksgiving table will be totally wowed by this turkey.
And that’s a promise!
And because Thanksgiving is what it is, here’s a timeline to help you out . . .
This timeline is for roasting a turkey that is approximately 12-pounds. Roasting times will change based on the weight of your turkey.
Timeline for Smoky Paprika-Bacon Roasted Turkey:
At least 1 day ahead of time: If desired, brine the turkey. (The turkey will be removed from the brine after about 18 hours.) My Thanksgiving turkey brine recipe is here.
Up to 5 days and at least 3 hours ahead of time: Make the butter portion of the recipe.
About 3 1/2 hours ahead of serving time: Begin assembling the turkey with the bacon.
About 3 hours ahead of serving time: Begin roasting the turkey.
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* IMPORTANT * If you're brining your turkey, which I recommend, it must be brined before you begin this recipe. Brining the turkey is not included in the prep time and will take about 18 hours. (Don't worry, 99% of that time is inactive.) Here's the recipe and how to do it. And while I always prefer DIY, but you can also purchase a pre-brined turkey. (FYI, all Kosher turkeys are brined.)
- 1/2 cup unsalted butter, softened
- 2 teaspoons smoked paprika
- 2 teaspoons fresh garlic, minced
- 2 teaspoons fresh rosemary, washed and dried, finely chopped
- 1 tablespoon fresh sage leaves, washed and dried, finely chopped
- 1 teaspoon fresh thyme, washed and dried, finely chopped
- 1-1/2 tablespoons lemon juice
- 1 approximately (12-pound) whole brined turkey (click here for brine recipe)
- about 12 strips applewood smoked bacon
- about 10 fresh rosemary springs, washed and dried
- salt and freshly ground black pepper
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The turkey should be brined before you begin. Here's the brine recipe and how to do it.
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Preheat the oven to 500 degrees F and adjust a rack that will fit your roasting pan and turkey. The rack will likely need to be below the middle. Then prepare a large roasting pan with a raised rack. Add two cups of water to the bottom of the pan and set aside.
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Make compound butter by combining the butter with the paprika, garlic, herbs and lemon juice. Set aside.
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Remove the neck and insides of the turkey, rinse it inside and out, and pat dry with paper towels. Use your hands to loosen the skin on the turkey breast and legs. Then rub all but about 1 tablespoon of the compound butter under the skin, being careful to leave it intact. Set the remaining butter aside.
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Truss the turkey with butcher's twine. (You don't have to do this step -- trussing the turkey helps it keep its shape for a prettier presentation.) Here's How to Truss a Turkey.
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Place the turkey, breast side up, on the roasting rack and into the oven. After about 15 minutes, use a basting brush to spread the rest of the butter on the turkey's surface. Continue to roast until the skin is brown, about 10 more minutes. Then remove from the oven and reduce the heat to 350 degrees.
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Gently turn the turkey over so the breast side is down on the rack. (Yes, this is tricky with a big turkey -- you might want to use heat resistant silicone kitchen gloves, or hold each end with paper towels for a better grip.) Cover the back and sides of the turkey with the bacon slices, using rosemary springs to hold them in place.
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Return the turkey to the oven (as it is, breast side down) and roast until the internal temperature is 155 degrees. The final internal temperature will be about 165 degrees, as the turkey will continue to cook for several minutes outside the oven. The juices should run clear and the legs should move easily when it's done. Cooking times might vary, but it should take about 2 hours. If your turkey is getting too brown before it has finished cooking, cover it with foil.
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Wait at least 20 minutes before carving (this allows the juices to settle). Remove the bacon and add it to your serving platter. Place the turkey slices over the bacon as you carve. Garnish your platter with fresh herbs.
When purchasing your turkey, allow about one pound per person. It's always better to get more than you think you'll need. Leftovers are the best!
You should purchase your turkey only one to two days before you plan to cook it and keep it stored in the refrigerator until you're ready to pop it in the oven.
I’m inspired with your idea of wrapping the turkey in bacon. It looks really amazing! Do you miss having the crispy turkey skin when you do this? Do you ever remove the bacon at the end and then brown the turkey as the last step?
Patricia — it’s soooo good! Here’s the deal, you roast the turkey sans bacon, breast side up for the first 30 min at 500 degrees F. It’s gets a beautiful brown, crispy skin. Then you flip it over, coat the turkey back with the bacon, and finish the cooking. Happy Thanksgiving! 🙂
Hi Valentina! This looks sooo delicious and great pictures too! Please check out my recipe for skillet bacon jam chicken, I think you’ll really like it! Thanks!
Awesome – I’ll start defrosting a pack of bacon for tomorrow!
Any ideas for a wine pairing with this? Everything is better with bacon!
Hi Mary, wine is not my area of expertise but I think Zinfandel, Pinot Noir or maybe even a Shiraz would be great with this turkey — the bacon and the paprika are strong enough flavors to stand up to a bold wine. Hope you try the turkey! 🙂
Definitely will be making this! My husband wants a “test run” the week before LOL. Maybe a big Oregon Pinot. Hmmmm?
Hope you enjoy it, Nancy. The whole process is fun and I’d happily have it twice in a week! 🙂
Hi there. Have you or anyone ever cooked a turkey in the Ninja Cooking System? I just got one and have no idea what to do with it. We did ribs the day we got it and they were too juicy and didn’t have the crispy outer texture. My family wants me to do a small turkey in it but I’m afraid I might have the same problems. I really want to try this recipe for Thanksgiving and it would be nice to use the ninja so I have the oven free for all the other foods. What do you think?
I so wish I could help with this one, but I don’t have any experience with a Ninja Cooking System. Maybe if it doesn’t crips up like the ribs, you could finish it in the oven at a high temp, for a short period of time — just to brown the skin. Anyone else out there have one, who can help??
Hi! Thank you so much for this recipe! Just wondering if I’m supposed to remove the spice bouquet after simmering it or leave it in with the turkey for the 18 hours??
Thanks!!
Trinity
Leave it in with the turkey! 🙂 Happy Thanksgiving!
Hi There! This recipe looks wonderful. I have a question. It says to turn the turkey over breast side down and wrap the bottom and sides. Does the top (breast side) of the turkey not get wrapped?
Hi Jeannie! Correct, the bacon will not wrap the breasts. In the picture you see of the bacon-wrapped turkey, that’s back facing up. ENJOY! 🙂
Bacon makes everything better, doesn’t it? This sounds great! Next time we have a turkey (ahem, I am going in-American this year and having porch extra), I will make this version!
Thanks, David. It’s super fun to make. I look forward to it every year. 🙂 Gobble gobble. 😉
Hello, i have seen your recipe. I have a question, how many kg is the turkey?
Best greetings from Germany
Hi Danica, the turkey is about 5 1/2 kilograms. I hope you love it!
Do you think this will work in a Bradley smoker?
Hi Lauren, I so wish I could help you out with this question, but I’ve never used a Bradley smoker. If I had to guess, I’d say yes, and maybe removed the bacon after a couple of hours. Best of luck and happy Thanksgiving! 🙂
Oh. My. Yum You had my attention at bacon!
Thank you, Sara! Tis’ the season!
I’ve been seeing some recipes on the internet of bacon with roasted turkey, I don’t even know why I’ve never tried this before but I love turkey and I love bacon. The idea is just amazing! I will have to give this a go!
You will never make it any other way after you try it! At least, I haven’t. 😉 Enjoy and Happy Thanksgiving!
This looks great. We are also brining this year. Excited to try. Happy Thanksgiving
Thanks, and Happy Thanksgiving to you, too! 🙂
Brining your turkey before cooking is a great suggestion, definitely helps keep them moist. Bacon wrapping would also keep it super moist too. What a sensational flavour that turkey would have been.
Thank you, Sara! Hope you try it! 🙂
I love the brine ingredients. Bacon wrapped turkey as well but what about all the nice browned skin? Does the bacon make that not happen?
The skin still browns! You brown the bird, breast side up, at a very high temp, for a short time before adding the bacon, and reducing the heat. It’s gorgeous!
My daughter made a turkey like this a few years ago and the gravy made from the drippings was amazing as well!
Thanks so much Linda. It’s become the one I make every year. 🙂 (Thanksgiving or not!)
This sounds intriguing but I am curious about the gravy…how do you deal with the excess fat?
Hi Staci, Thanks for writing — If there’s time before I serve, I try to separate the fat and any excess juices. I add the juices to the gravy. Then I let the excess fat cool in the pan and toss later, OR I save it for cooking other things. Yum! Enjoy!
We made this last year, without the brine (son had an unexpected hospitalization). I did get some of the butter and inject into the turkey. This was the first time I had ever made a turkey. It was sooo good. My husband won’t stop talking about it and is requesting I make the same turkey again. This is definitely a keeper. Thank you so much.
Thanks so much, Karen! I so appreciate you taking the time to share this with me. I hope you enjoy it as much this year. (And I hope your son is okay!) Happy Thanksgiving – almost. 🙂
Can I ask why you turn the turkey over before the bacon because mine is already in the oven and I just remembered that it said to flip it over first?
Hi Brittany, I’m sorry that I likely missed this while your turkey was still in the oven.
The turkey is cooked initially at such a high heat, breast side up, to very nicely brown the top/presentation side of the turkey. Then, when the oven temp is reduced, and we turn the turkey over, (and coat the back with bacon), for the remainder of the roasting time — it allows for the juices to run down into the breasts, resulting in a super juicy turkey. The breasts/white meat is often the part of the bird that gets too dry. It’s this roasting method (and the brine), that will greatly help prevent this.
I hope your turkey was still delicious — and now you have an excuse to have it again. 😉 Happy holiday season!