Bacon-wrapped turkey
This turkey is seasoned beneath the skin with a butter, garlic and citrus mixture, then topped with woven bacon and roasted in a bag. The method helps keep the meat moist while the chipotle-honey marinade adds a sweet, smoky flavour.
Ingredients
- 60 ml (¼ cup)honey
- 75 g (5 tbsp)butter
- 5 clovesgarlic, peeled
- 30 g (2 tbsp)salt, divided
- ¼ tbspground black pepper
- 2spring onions
- Juice of ½lemon
- 2chipotle chillies
- 45 ml (3 tbsp)orange juice
- 1apple
- 1 headgarlic
- 1whole turkey
- As neededoven bags
- 1 tbspplain flour
- Not specifiedbacon slices
- 240 ml (1 cup)water
Instructions
- 1
Blend the first marinade
Blend the lemon juice, 3 tbsp orange juice, butter, 1½ tbsp salt, spring onions, 3 garlic cloves and ground pepper.
- 2
Loosen the skin
Carefully ease a spoon between the turkey skin and breast meat, taking care not to tear the skin. This creates a pocket for the first marinade.
- 3
Season beneath the skin
Spoon the blended mixture into the pocket and use your hands to spread it across the inside of the skin.
- 4
Blend the glaze
Blend the orange juice, ½ tbsp salt, honey and chipotle chillies.
- 5
Flour the bag
Add 1 tbsp flour to an oven bag and shake or spread it around the inside.
- 6
Tuck the wings
Fold the turkey wings back and tuck them underneath the bird.
- 7
Marinate the turkey
Put the turkey in the bag and add the marinade. If possible, leave it to marinate overnight.
- 8
Fill the cavity
Halve the apple and place it inside the turkey cavity with the whole head of garlic.
- 9
Weave the bacon
Arrange the bacon slices on a piece of baking parchment, weaving them together to make a large square.
- 10
Top the turkey
Set the turkey in a roasting tin, open the bag and place the bacon square over the top.
- 11
Close and vent
Close the bag again and make about 3 holes in it so steam can escape.
- 12
Add water
Pour 1 cup water into the base of the roasting tin.
- 13
Roast the turkey
Cook in the oven; the cooking time depends on the turkey’s size and whether you use an oven bag. Follow a suitable timing chart for your bird.
- 14
Rest before opening
When cooked, let the turkey rest for 15–20 minutes before opening the bag. Take care: escaping steam can be very hot.
What is bacon-wrapped turkey?
It is a roast turkey topped with a woven layer of bacon, here paired with a citrus, garlic and chipotle-honey seasoning. Turkey is a familiar centrepiece for celebratory meals in many places; this version brings together a buttery under-skin marinade and a smoky, sweet glaze.
The method uses an oven bag during roasting, with the bacon placed over the bird before it goes into the oven. The apple and garlic in the cavity add aroma as the turkey cooks.
The two marinades
Butter mixture: the first blend combines butter, garlic, spring onion, lemon and pepper with some of the salt. Work it carefully under the skin so it seasons the breast without tearing the skin.
Chipotle glaze: orange juice, honey, chipotle and the remaining salt make the second blend. Keep the two mixtures separate as directed; the turkey receives them at different stages.
Protecting the skin
Use a spoon to ease the skin away from the breast, moving slowly so it stays intact. The unbroken skin holds the butter mixture in place while you spread it over the meat.
Spread gently with your hands rather than pushing hard in one spot. If the skin does tear, keep the mixture as evenly distributed as you can without forcing it through the opening.
Getting the oven bag ready
Flour: coat the inside of the bag with the tablespoon of flour specified in the method. This is part of the bag preparation, so do it before adding the turkey.
Vents: once the bag is closed, make about three holes as directed to let steam escape. The method also calls for water in the roasting tin, beneath the bag.
Bacon and cavity aromatics
Bacon weave: lay the slices on baking parchment and weave them into a square large enough to cover the upper surface of the turkey. The recipe does not specify the number or weight of slices, so use enough to make the covering described.
Cavity: put the halved apple and whole garlic head inside the bird. They are added for aroma and moisture during roasting, rather than blended into either marinade.
Roasting and checking doneness
The recipe gives no fixed oven temperature or cooking duration, because its timing depends on turkey size and whether an oven bag is used. Use a reliable timing guide suited to the bird’s weight and the bag’s instructions.
Check that the turkey is fully cooked using a food thermometer in the thickest part of the meat, away from bone, and follow food-safety guidance for poultry. Rest it for 15–20 minutes before opening the bag, as directed.
Serving the turkey
Let the bird rest before carving so it is easier to handle and the juices can settle. Lift the bacon away as needed to carve the breast and legs.
Serve with roast potatoes, vegetables or a crisp salad. Spoon any cooking juices over the sliced turkey, taking care when handling the hot roasting tin and bag.
Recipe notes & tips
- Keep the turkey cold while it marinates overnight, and make sure the bag is suitable for roasting.
- Ease the skin away gradually with a spoon to avoid tearing it.
- Weave the bacon on baking parchment so the square is easier to lift onto the turkey.
- Make the steam holes only after closing the bag, and keep your face and hands clear when opening it.
- Use a thermometer and a suitable turkey timing guide because the recipe does not give a fixed cooking time.
- Rest the turkey for 15–20 minutes before carving.
Variations
- Milder glaze: use fewer chipotle chillies for less heat.
- More citrus: add extra lemon zest to the seasoning mixture.
- Herb addition: blend a little chopped thyme or sage into the butter mixture.
- Crisper bacon: open the bag carefully near the end of cooking and brown the bacon briefly, if your roasting instructions allow.
- Extra aromatics: add onion wedges to the roasting tin alongside the turkey.
Common mistakes to avoid
- Tearing the skin: loosen it slowly with a spoon rather than pulling sharply.
- Overfilling the bag: leave room around the turkey and follow the bag’s capacity guidance.
- Skipping the vents: make about three holes so steam can escape as directed.
- Guessing the cooking time: use a timing guide based on the bird’s weight and the oven-bag instructions.
- Opening the bag too soon: rest the turkey for 15–20 minutes and watch out for hot steam.
How to store
Refrigerate carved turkey and any bacon within 2 hours, in a covered container, for up to 3–4 days. Reheat portions until steaming hot throughout; keep leftover cooking juices chilled separately and reheat them thoroughly.
Frequently asked questions
How long should I marinate the turkey?
The method recommends marinating it overnight if possible. Keep it refrigerated while it marinates.
What oven temperature should I use?
The recipe does not specify an oven temperature. Follow the instructions for your oven bag and a reliable roasting guide for the turkey’s weight.
How do I know when the turkey is cooked?
Use a food thermometer in the thickest part of the meat, away from bone, and follow food-safety guidance for poultry. The recipe does not give a cooking time or a temperature.
Can I make it without an oven bag?
The method says timing varies depending on whether you use a bag, but its instructions are written for an oven bag. Without one, use a suitable roasting method and timing guide for your turkey.
Why does the recipe put an apple and garlic inside the turkey?
They are placed in the cavity to add aroma as the turkey cooks. The method does not require blending them into the marinades.
Why should I wait before opening the bag?
The method calls for a 15–20 minute rest, and warns that the escaping steam can cause burns. Open the bag carefully, keeping your face and hands away from the opening.
Cook it from the original
This recipe comes from lasrecetasdelaura.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lasrecetasdelaura.com