Maple Bacon Roast Turkey Recipe

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.

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.

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!).