I was ready to cook a perfectly brined turkey on Thanksgiving day – with my traditional butter and rubbed sage recipe until a Texas friend posted a picture of her decadent bacon-wrapped turkey roasting photos. Suddenly my plans for the butter and sage turkey were out the window and I needed to wrap my turkey in bacon, too.
So I wrapped the turkey in bacon, weaving the strips like a lattice. We roasted the 12 pound bird for three hours, basting it occasionally and at the end I took the bacon off so the turkey could brown itself nicely.
The bacon fat kept the bird nicely moist and everyone loved the meal. The bacon itself was tough as leather after being baked for almost three hours in the oven, but it still flavored the gravy and soup stock.
So yes – turkey + bacon was a success. How could it not be with bacon?