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Maple Bacon Roast Turkey

recipe at a glance
Rating: 5/5
6 reviews

ready in: 2-5 hrs
serves/makes:   12

recipe id: 46878
Maple Bacon Roast Turkey Recipe
photo by: CDKitchen Staff
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14 pounds whole turkey
2 pounds sliced bacon
1 cup maple syrup
1 large tart apple, quartered
1 medium onion, quartered
salt and freshly ground black pepper


Preheat oven to 400 degrees F. Wash turkey well under cold running water. Pat dry. Remove excess fat from cavity. Tuck wings underneath body.

Season skin and cavity of the turkey generously with salt and pepper, including the backside. Place the quartered apple and onion in the seasoned cavity. Using a brush, paint the turkey breast, thighs and legs with some of the maple syrup. Then wrap the turkey with bacon, covering the entire breast, thighs and legs so that no skin shows through.

Position turkey, on a rack, in a roasting pan with 1/2 cup pf water, uncovered and place in the preheated 400 degree F oven. Immediately lower oven temperature to 325 degrees F and roast for about 3 1/2 hours, basting the turkey with pan drippings and maple syrup every 30 minutes. If the bacon begins to get too brown, cover loosely with aluminum foil.

In the last half hour, remove the crisp bacon (save for gravy or enjoy as a snack of the best bacon you have ever had). Baste the turkey one more time with maple syrup. Continue to roast until the internal temperature reaches 180 degrees in the thigh or 170 degrees in the breast.

Remove pan from oven and allow the turkey to rest for 15 minutes before slicing.

added by

Lauren Braun Costello, CDKitchen Staff


1059 calories, 65 grams fat, 16 grams carbohydrates, 96 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

This is the third year we've made this recipe, and every time it turns out fabulous! We brine our turkey overnight in a basic salt/water brine then proceed with the recipe as written. Outstanding! The meat is always moist and full of flavor (and that bacon is to die for!).

Guest at

REVIEW: 5 star recipe rating
I made this turkey for the first time in 2012 and received rave reviews! I mixed up a simple brine and soaked the turkey the night before. I think that really helped with keep the meat juicy. Trying it again this year!

Guest at

REVIEW: 5 star recipe rating
This is the best turkey recipe I have used so far; this will be the third year. Using Maple flavored Bacon is the real treat for my family. Roast the turkey according to the weight so it does not get overdone and dry. The bacon helps keep the meat moist and constantly basted; the finish is a nice crispy bacon top.

Registered Member at
Member since:
Nov 25, 2011

REVIEW: 5 star recipe rating
I did this recipe this year for Thanksgiving. It so happened to be my very FIRST turkey. It's very easy to follow & family LOVED it they were surprised as was I this will be done again

Guest at

REVIEW: 4 star recipe rating
I used a 20 lbs. bird. The bacon was great couldn't stop eating it but the bird was rather dry. I would recommend taking the bird out at a internal temp of 155. As the turkey continues to cook out of the oven. The dark meat was juicy but the white was dry. I cooked it for 5 hours on the dot and removed it as indicated at 180 in thigh and 170 in breast.

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