Bacon Wrapped Turkey

Back in October I found a recipe for Bacon Wrapped Turkey!  Each year I try to do a new recipe for my turkey and I knew this was it for 2013.  I thought I would share the recipe since I did take a few photos and it turned out to be so delicious (obviously bacon makes everything better).  It includes bacon both under the skin of the turkey AND on top.  I can tell you the bacon on top tasted out of this world after being in the oven for 4+ hours!

Bacon Wrapped Turkey

(adapted from Better Homes and Gardens magazine)

1 lb applewood-smoked bacon

1 medium yellow onion, finely chopped

1 14 to 18 lb fresh or thawed turkey

2 to 4 sprigs fresh sage

1 medium sweet onion, cut in wedges

1. Preheat oven to 325 degrees. Finely chop 2 slices of bacon, stir together with chopped onion, set aside.

2. Remove neck/giblets from turkey, discard. Rinse turkey, pat dry with paper towels. Start at neck of turkey, loosen skin by sliding fingers underneath, separating skin from meat. Rub 0nion mixture all under skin, over breast, toward thighs.

3. Sprinkle kosher salt and pepper generously inside cavity. Insert a few sage sprigs and sweet onion wedges inside. Tie drumsticks together with kitchen string. Place turkey breast side up on a rack in shallow roasting pan. Sprinkle turkey with salt and pepper. Weave remaining strips of bacon in a lattice pattern over breast. Tuck a few fresh sage leaves into lattice. Insert an oven meat thermometer into center of inside thigh muscle, avoiding bone. Cover loosely with foil.

4. Roast time should be between 3 and 4 hours. My turkey was 18 lbs and actually took about 4 1/2 hours but I have an electric oven and timing may vary for you. You should remove foil during the last 45 minutes, or until thermometer reaches 175 degrees. Remove turkey from oven.

5. Cover turkey with foil, let stand 15 minutes. Remove and discard onions from turkey.

6. EAT!!