What you’ll need
- turkey (12-15 lbs.)
- aromatics, roughly chopped (pick 2-4): lemons (1), onions (4), garlic (2 heads), carrots (4), celery (6), herbs
- 12-16 ounces flavored butter (see below for ideas)
- 12-16 ounces of thick-cut bacon
- 2-3 cups white wine or stock (optional)
If you have time (and room in your fridge), brine the turkey 24-48 hours before preparation.
- Remove giblets from the cavity and rub salt throughout (~1 tbsp.).
- Carefully separate the skin from the turkey and under the skin rub 1-2 tsp. of salt on each breast and leg.
- Cover turkey tightly with plastic wrap.
Note about stuffing: I have too much stuffing to do all of it in the bird so I do it all separately. This leaves the cavity open for delicious flavorful aromatics while roasting.
Preheat oven to 400 degrees.
- Pat the turkey dry. Carefully stuff ½–⅔ of the flavored butter underneath the skin of the breast and the legs.
- Spread remaining butter over the skin and season with salt and pepper.
- Place the turkey in a V-rack in a roasting pan.
- Insert aromatics into the cavity.
- Drop any remaining aromatics in the bottom of the pan along with enough white wine or stock to cover the entire base at about 1”.
- Roast the turkey for 10-15 minutes.
- Remove the turkey from the oven and turn the temperature down to 325 degrees farenheit.
- Baste and then layer the bacon over the top of the bird.
- Return the turkey to the oven.
- Cook until the temperature on the thickest part of thigh is 175 degrees farenheit and the breast is 160 degrees farenheit.
- Baste occasionally (every 45 minutes). During the second baste, brush any left-over butter on the legs.
- Rest the turkey (uncovered) for at least 30-45 minutes before carving.
- 12-16 ounces of butter
- 1-1.5 tbsp. olive oil
Add optional flavorings such as:
- ¼ c maple syrup
- juice and zest from 2 lemons
- 3 garlic cloves
- ¼ cup chopped sage
- salt and pepper
Combine all ingredients.