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.
1059 calories, 65 grams fat, 16 grams carbohydrates, 96 grams proteinper serving. This recipe is low in carbs.
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!).
Nov 21, 2012
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.
Nov 26, 2011
ro_Loudder Member since: November 25, 2011
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
Nov 23, 2006
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.