If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Maple Bacon Roast Turkey
- add review
- #46878
Voted the best Thanksgiving turkey ever (by CDKitchen staff). The turkey is covered in slices of bacon and basted with maple syrup while roasting. Heavenly!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
7 reviews
ingredients
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
directions
Preheat oven to 400 degrees F. Wash turkey well under cold running water. Pat dry. Remove excess fat from the cavity. Tuck wings underneath body.
Season the 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 the turkey, on a rack, in a roasting pan with 1/2 cup of water, uncovered and place in the preheated 400 degree F oven. Immediately lower the 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
recipe tips
Plan ahead and make sure your turkey will be thawed in time if using a frozen bird.
Basting every 30 minutes helps with moisture, but be careful not to let the oven door stay open too long, as this can drop the temperature.
Consider brining the turkey overnight in a saltwater solution for added moisture and flavor.
Try adding fresh herbs like thyme or rosemary under the bacon for an aromatic boost.
Using a roasting rack allows for even heat circulation and helps the turkey cook more evenly.
Letting the turkey rest after cooking allows juices to redistribute.
Try different types of apples or onions.
Save the neck and giblets for making a rich broth or gravy to accompany the turkey.
Rotate the roasting pan halfway through the cooking time for even browning.
common recipe questions
What is the purpose of basting a turkey?
Basting helps keep the turkey moist and enhances the flavor by allowing juices and seasonings to penetrate the meat.
Can I use a different type of syrup instead of maple syrup?
You can use honey, agave syrup, or brown sugar for sweetness, but the flavor will change. Maple syrup provides a unique taste that complements the bacon and turkey.
Can I use a smaller or larger turkey?
Yes, adjust the cooking time according to the weight of your turkey. A general rule is about 13-15 minutes per pound at 325 degrees F.
What if my turkey is frozen?
If your turkey is frozen, it must be thawed safely in the refrigerator or in cold water before cooking. Thawing in the fridge takes several days, while the cold water method requires changing the water every 30 minutes until thawed.
Do I have to use bacon?
Bacon is pretty paramount to this recipe so you might want to choose a different turkey recipe if you're not going to use the bacon.
Can I use other aromatics in the cavity?
You can use garlic, citrus fruits, herbs (like rosemary or thyme), and even other vegetables to create different flavors.
What should I do if the bacon gets too crispy too quickly?
If the bacon starts to brown too much, loosely cover the turkey with aluminum foil to prevent it from burning while the turkey continues to roast.
How do I tell if the turkey is done?
The turkey is done when the internal temperature reaches 180 degrees F in the thigh or 170 degrees F in the breast. Use a meat thermometer for accuracy. Do not rely on any pop-up timers included with your turkey (they are not accurate).
Can I make gravy from the drippings?
Yes, use the drippings to make gravy. Simply strain the fat, add flour or cornstarch to thicken, and incorporate any additional seasonings or broth for flavor.
How do I store leftovers?
Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days. Make sure leftovers are cooled before storing.
Can I freeze turkey leftovers?
Yes, turkey can be frozen. Wrap it tightly in foil or freezer-safe bags and store for up to 2-6 months. It is best to slice the turkey before freezing for easier thawing.
How do I reheat the turkey?
You can reheat it in a variety of ways depending on how you want to use the leftovers. You can put slices in the oven in a foil-covered baking dish with a little broth and reheat. Dice and use in other recipes, reheat in the microwave, etc.
tools needed
Roasting Pan: A large, sturdy pan to hold the turkey while it roasts in the oven. It should be deep enough to catch the juices and drippings from the turkey.
Roasting Rack: This lifts the turkey up in the roasting pan, allowing air to circulate around it and so it's not sitting in the drippings.
Basting Brush: Used to apply the maple syrup onto the turkey
Measuring Cup: For measuring the maple syrup.
Meat Thermometer: For checking the internal temperature of the turkey, making sure it reaches 180 degrees F in the thigh or 170 degrees F in the breast.
Cutting Board: A clean, flat surface for carving the turkey after it has rested and quartering the apple and onion.
Carving Knife: For carving the turkey.
Sharp Knife: For quartering the apple and onion.
Aluminum Foil: For covering the turkey loosely if the bacon becomes too brown during roasting. It can also be used to tent the turkey while it rests.
Paper Towels: For patting the turkey dry before seasoning.
Small Bowl (optional): For mixing additional seasonings or for holding the maple syrup for basting.
what goes with it?
Garlic Mashed Potatoes: Creamy restaurant-style garlic mashed potatoes provide a side dish that balances the salty bacon and sweet maple syrup.
Cranberry Relish: A tart and fresh New England style cranberry relish will cut through the richness of the turkey and bacon, adding a bright burst of flavor.
Roasted Carrots: The natural sweetness of roasted carrots can enhance the flavors of the maple bacon turkey.
Stuffing with Apples and Sage: A savory apple and sage stuffing can complement the turkey beautifully. The apples mirror the flavors inside the bird, while sage adds an earthy flavor.
Green Bean Almondine: Light and crunchy green beans with toasted almonds offer a refreshing contrast to the heavy turkey.
Bacon Gravy: Using the drippings infused with bacon and maple syrup, create a decadent gravy that ties back to the flavors of the turkey.
Sweet Potato Casserole: The sweetness of the sweet potato, possibly topped with a hint of pecan or marshmallow, plays off the maple syrup in the turkey, creating a delightful harmony of flavors on your holiday spread. Try this copycat Ruth's Chris special sweet potato casserole to glam up your dinner.
Bread Rolls with Herb Butter: Soft, fluffy rolls slathered in herb-infused butter can provide that homey feel that makes the whole meal feel extra cozy and inviting.
beverage pairings
Wine Pairings
Chardonnay: A full-bodied, oaky Chardonnay will charm your taste buds, especially if it has buttery notes.
Pinot Noir: This light, fruity red brings a gentle acidity to the mix. Look for one with cherry and cranberry hints.
Gewurztraminer: For those feeling a bit adventurous, a slightly off-dry Gewurztraminer can add a floral and spicy element. Its fruity notes can cut through the savory bacon and complement the sweetness of the maple syrup.
Other Alcohol Pairings
Amber Ale: An amber ale brings a nice balance of malt sweetness and moderate hops. Its caramel notes can echo the maple syrup, all while being a light-hearted pairing to the saltiness of the bacon.
Bourbon: If you want to go all out, pour yourself some bourbon. Its sweet vanilla and oak flavors will mesh wonderfully with the maple syrup, and it's perfect for sipping while the turkey does its thing in the oven. Bonus points if you eat some bacon while drinking it. Spoiler alert: they also make bacon-infused bourbon.
Honey Whiskey: For those who crave a little sweetness, honey whiskey can be a nice pairing. The honey notes combined with the warmth of whiskey make it a perfect match for the rich flavors in your turkey.
Non-Alcoholic Pairings
Apple Cider: A chilled, crisp apple cider can really amplify the apple flavors inside the turkey while balancing the richness of the bacon.
Sparkling Apple Juice: If you're looking for something non-alcoholic yet celebratory, sparkling apple juice captures that fruity zing to complement your turkey without piling on the sweetness.
Herbal Iced Tea: A lightly brewed herbal iced tea, perhaps with hints of apple or cinnamon, offers a refreshing option without overshadowing the turkey's flavor.
nutrition data
1059 calories, 65 grams fat, 16 grams carbohydrates, 96 grams protein per serving. This recipe is low in carbs.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
see more thanksgiving turkey recipes
reviews & comments
November 23, 2017
I cut the wings & legs off & put them in a separate turkey 🍗 brown-in baking bag & season with poultry soup base rubbed on skin, some corn oil poured in& massaged around from outside bag, then add a tablespoon of flour & sprinkle the pieces with dry poultry gravy mix. I boil the neck & giblets (although I give them to my dogs) & use the broth & the bag drippings for traditional gravy for those who need the turkey 🍗 plain I use the bags because they naked the meat tender, moist & don't take as long.(Although I prefer the show cooking for tenderness for turkey & roast often starting at 215 degrees over night, then trying up to crisp bacon at end. The bone-in breast is easier to handle & drape with bacon. I use audio toothpicks to hold the bacon onto the breast I put a little maple syrup on the bacon when crisping. I use the pan/ bag drippings for gravy with flour balsamic vinegar, broth & add maple extract and maple syrup at the end. We eat the maple bacon breast on Thanksgiving & have the legs the next day with traditional gravy & rice (not a dressing fan) but we make a cranberry pistachio bread, Swiss cheese strata with frozen artichokes , more cranberries (dried) & pistachios instead of dressing. If you like Brusselsprouts stream fresh ones and coat out toss with bacon balsamic glaze (maple syrup optional)& to with crisp bacon bits. Even people who don't like Brussel sprouts like me eat those. Do not over steam because it will release cabbage stanky smell. Also I add sherry, sliced water chestnuts to green bean casseroles. Got to go make my bacon glaze.
November 17, 2014
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!
November 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.
November 26, 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
November 22, 2007
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!).
November 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.
November 29, 2005
Part of CDKitchen's 2005 Thanksgiving Menu. We were warned by Chef Lauren that once we tried this we would never make roast turkey any other way again. She was right. The turkey meat was so incredibly moist. There wasn't an overpowering flavor of bacon or maple syrup either - just delicious turkey flavor. The removed bacon is spectacular on turkey sandwiches the next day. We HIGHLY recommend this recipe.