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.
Inspiration
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.
In the last few years, this Smoky Paprika-Bacon Roasted Turkey has become one of our Thanksgiving food traditions. We never tire of it and it’s requested each year.
I go nuts with the turkey, and I love the entire process.
Why should you brine the turkey?
If time permits, I highly recommend brining your turkey. Brining will add moisture and flavor and will help keep the turkey from drying out. The Best Turkey Brine Ever is here.
What does wrapping the turkey in bacon do?
Covering the turkey with bacon is brilliant. This “trick” serves as an automatic baster — and adds an insanely delicious smoky flavor to the turkey.
The bacon is super delicious to eat along with the turkey — but, it’s more about what it does during the cooking process than eating it.
During the roasting process, the delicious bacon grease will very slowly drip into every nook and cranny of the turkey.
Tips about what you need to make this Smoky Paprika-Bacon Roasted Turkey?
- turkey — The recipe below is for a 12 pound turkey. The general rule of thumb when you’re buying a turkey, is 1 pound per person. (Remember each person won’t eat a pound of meat! The weight includes bones and everything.) 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.
- applewood smoked bacon — You can use any bacon you like. Applewood smoked, happens to be my favorite. It adds a touch of sweetness.
- butter — Be sure it’s unsalted. They way you can better control the overall seasonings.
- smoked paprika — Any paprika is okay, but the smoked variety adds a touch of extra smokiness that goes so well with all of the flavors working together here.
- garlic — A microplane zester is the best way to easily mince garlic.
- fresh rosemary, sage and thyme — There a very good chance you’ll find rosemary growing somewhere in your neighborhood, if not in your own backyard.
- lemon juice — If you can get your hands of a Meyer lemon, do it — but, any lemon is okay.
You will also need:
- roasting pan
- butcher’s twine
- meat thermometer
- heat resistant silicone kitchen gloves or large kitchen tongs
(See images below the recipe.)
So go nuts! Make this oh-so-amazing Thanksgiving Bacon Roasted Turkey! Everyone at your Thanksgiving table will be totally wowed. And that’s a promise!
Since 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 24 hours ahead of time: If desired, brine the turkey. I highly recommend it! (The turkey will be removed from the brine after at least 18 hours.) The Best Turkey Brine Recipe Ever 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.
I hope you find this turkey as amazing as my family and I do!
This turkey will bring your Thanksgiving feast to the next level!
* 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 20 hours. (Don't worry, 99% of that time is inactive.) Here's the recipe and how to do it.
- 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 sprigs, 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°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. (Trussing the turkey helps it stay juicier, and helps it hold its shape for a pretty 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 or your hands 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°F.
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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 sprigs 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°F. The final internal temperature will be about 165°F, 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.
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Patricia from Fresh Food in a Flash says
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?
valentina says
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! 🙂
Amanda says
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!
Astrid says
Awesome – I’ll start defrosting a pack of bacon for tomorrow!
Mary says
Any ideas for a wine pairing with this? Everything is better with bacon!
valentina says
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! 🙂
Mary says
Definitely will be making this! My husband wants a “test run” the week before LOL. Maybe a big Oregon Pinot. Hmmmm?
valentina says
Hope you enjoy it, Nancy. The whole process is fun and I’d happily have it twice in a week! 🙂
MissiL says
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?
valentina says
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??
Trinity says
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
valentina says
Leave it in with the turkey! 🙂 Happy Thanksgiving!
Jeannie says
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?
valentina says
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! 🙂
David says
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!
valentina says
Thanks, David. It’s super fun to make. I look forward to it every year. 🙂 Gobble gobble. 😉
David Scott Allen says
Haha – I obviously didn’t proof my comment from 2015! Porchetta was what we had that year. This year, no turkey. But we did a variation two years ago (very closely following yours with a couple of exceptions) and loved it! Self-basting Turkey is right you there with self-defrosting refrigerators, and self-cleaning ovens! But better!
valentina says
David, I love that analogy! Thanks. 🙂 ~Valentina
Danica says
Hello, i have seen your recipe. I have a question, how many kg is the turkey?
Best greetings from Germany
valentina says
Hi Danica, the turkey is about 5 1/2 kilograms. I hope you love it!
Lauren says
Do you think this will work in a Bradley smoker?
valentina says
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! 🙂
Sara says
Oh. My. Yum You had my attention at bacon!
valentina says
Thank you, Sara! Tis’ the season!
Diana says
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!
valentina says
You will never make it any other way after you try it! At least, I haven’t. 😉 Enjoy and Happy Thanksgiving!
Renz says
This looks great. We are also brining this year. Excited to try. Happy Thanksgiving
valentina says
Thanks, and Happy Thanksgiving to you, too! 🙂
Sara | Belly Rumbles says
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.
valentina says
Thank you, Sara! Hope you try it! 🙂
Platter Talk says
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?
valentina says
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!
Linda Outcalt says
My daughter made a turkey like this a few years ago and the gravy made from the drippings was amazing as well!
valentina says
Thanks so much Linda. It’s become the one I make every year. 🙂 (Thanksgiving or not!)
Staci says
This sounds intriguing but I am curious about the gravy…how do you deal with the excess fat?
valentina says
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!
Karen says
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.
valentina says
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. 🙂
Brittany says
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?
valentina says
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!
Christina | Christina's Cucina says
This turkey is the star of the show! No getting upstaged by some fancy dessert or spectacular side dish! Love it, Valentina. Perfect for THanksgiving or Christmas, even New Year!
valentina says
Thank you, Christina! It is a fun one, that’s for sure. 🙂 xo Valentina
angiesrecipes says
Yes to BACON! The turkey must have tasted particularly yummy and flavourful.
Katerina says
Thanks for all your tips! Whatever you can do to keep that turkey nice and juicy, right? Will definitely give this a go. Thanks so much for sharing!
David @ Spiced says
I totally smoked a bacon-wrapped turkey a few years ago. It turned out pretty good except the bacon got a little too overcooked. However, the good stuff all dripped into the turkey, so the turkey itself was awesome. This post is totally inspiring me to try that bacon-wrapped turkey again. We’ve switched over to frying our turkey now. If you’ve never fried a turkey, then try that out! (Tip: Once you go there, you won’t go back! Haha!)
valentina says
Thanks and wow, I’ve never fried a turkey. I heard about how delicious that can be, too. One day. 🙂 ~Valentina
Dawn - Girl Heart Food says
Ok, so you’ve seriously taken turkey to another level here, Valentina! Bacon wrapped? Whoa! Love that you used smoked paprika too. Such a yummy twist from a traditional turkey. Would love to give this one a try over the holidays…and I bet leftovers are AMAZING!
valentina says
Thanks, Dawn. My dad usually make a big soup with the turkey leftovers. 🙂 I love when he does because it makes his house smell delicious. Enjoy! 🙂 ~Valentina
Kim Lange says
What a beautiful turkey all wrapped up in that spicy crispy bacon. Great tips how to brine, I’ve never done. I love coming here to see what you’re going to teach me next! xo
valentina says
Thanks, Kim! I hope you try this — especially since you haven’t brined a turkey before. The difference is amazing. 🙂 ~Valentina
Marissa says
This turkey is a showstopper, Valentina! I’ve never considered wrapping turkey in bacon, but it sounds incredible!
valentina says
Thanks so much, Marissa. I do admit it is indeed a show stopper. 😀 ~Valentina
Liz says
Oh, my gosh, wrapping a turkey in bacon is genius!! As gorgeous as it must be delicious!!!
valentina says
It is! Thanks for checking it out, Liz. 🙂 ~Valentina
KitchenVarietie says
Definitely going to try! I think, my family would love it:)
valentina says
Yay! Hope it’s a hit! 🙂 ~Valentina
Nancy Buchanan says
You had me at “bacon” and then you just had to throw in the smoked paprika – which means I will now be making 3 TURKEYS for Thanksgiving! Such a brilliant recipe Valentina – can’t wait to make it!
valentina says
Well now I’m wondering what the other two will be. 😉 Thanks, Nancy. Hope all the boys love it! 🙂 ~Valentina
Kelly | Foodtasia says
Wowwwww Valentina, this is the pinnacle of Thanksgiving turkeys! My family would go gaga over this! How brilliant – automatic basting and such wonderful flavor! Definitely a must make recipe!
valentina says
Awwww, thank you so much, Kelly! Hope they indeed go gaga for it. 😀 ~Valentina
2pots2cook says
We prepare turkey for Christmas and I am pinning this for later…. absolutely amazing dear Valentina ! Thank you !
valentina says
Thank you so much, Davorka. I hope you love it!! 🙂 ~Valentina
Rebekah says
Can you stuff this Turkey?
valentina says
Hello again. 🙂 Yes, you can stuff this turkey. I suggest stuffing the cavity loosely — don’t pack it in tightly. With this recipe, I’d add it when your flip the turkey over, to the breast side down. Enjoy! 🙂 ~Valentina
Dylan says
Hi Valentina!
Super looking forward to trying out this recipe for Thanksgiving this year! Will be starting the brine tomorrow night, but I had a quick question: when preparing to roast the turkey, instead of putting 2 cups of water in the roasting pan, could you substitute 2 cups of the leftover brine, or would this be overkill? I was brainstorming ways to get the most flavor into the turkey as possible and thought this might work. Thanks for sharing this stellar recipe! 🙂
valentina says
Hi Dylan, Thanks for writing in. 🙂 I love your thinking, but I wouldn’t suggest this. The main reason for adding water to the bottom of the roasting pan, is that when it goes in the very hot oven, it creates steam, which helps brown the top of the turkey. The brine is super salty and even though the turkey will be on a rack, you don’t want to risk it roasting in it. I hope this makes sense and I hope you love the results. I’m right there with you — just made the butter and getting brine ready for tomorrow. 🙂 Cheers and thanks for being on Cooking On The Weekends, ~Valentina
Elizabeth Felix says
Made this turkey for Thanksgiving. Brining was not a bit difficult, the baking of the bird was a bit tricky, temperature taking must be a tried and true art form, we don’t get to host very often. The taste of the turkey was amazing, tender and moist from all the brining and bacon! The one complaint I got was that the honey and maple syrup make for a sweeter gravy. Thank you for the recipe – HAPPY HOLIDAYS!!!
valentina says
Hi Elizabeth, Thanks so much for writing in. I’m so happy you loved the taste of this turkey. Yay! It can be a bit tricky at first, but every time you do it, it should get a bit easier. I have a quick question for you about the honey and syrup, so I’m going to send an email. 🙂 ~Valentina
BG says
Hi! If my turkey is 24 pounds, do you recommend keeping at 350 degrees or rather 325 degrees? Some conflicting information on which temperature is best for a large turkey. Thanks
valentina says
I would keep the 350. I usually roast a 22 pound turkey and keep the temperatures the same. Enjoy, and thanks so much for visiting Cooking On The Weekends. Hope you love this recipe. 🙂 ~Valentina