Bacon Self-Basting Turkey

By Kris K – Toronto, ON
Bacon Self-Basting Turkey
  • Prep Time: 45
  • Total Time: 240
  • Servings: 6-8 Depending

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About this Recipe

My grandmother always cooked turkeys wrapped in bacon so we have continued the tradition every year. Its stuffed with apples which creates a delicious flavourful gravy and is cooked perfectly every time.


1 Turkey
1.5 lb Bacon
2 tbsp Fine Sea Salt
3 cups Chopped Apples
1 cup Water/Apple Juice
1 Sweet Onion- Diced
Optional- Nuts, Raisins, Prunes, Fruit, Sausage/meats, Garlic (for stuffing)
2 tbsp Flour/Cornstarch (to thicken gravy if desired)


Thoroughly clean and rinse turkey inside and out.
Salt the whole turkey inside and out, rubbing the salt into the skin.
Create a layer of bacon inside the turkey against the outside of the carcas, and stuff with apples, and onions. Optionally you may add extra chopped up bacon, garlic, nuts, chopped sausage, prunes, raisins, and any other fruits or vegetables.
In a roasting pan, place turkey breast-up and lay strips of bacon to completely cover visible surfaces. It is easiest to start at the top of the breast and work down, covering the legs and wings last. Pour water/apple juice in the bottom of the pan and place in oven un-covered for 1 hour or until starting to brown.
Baste the turkey thoroughly and cover with lid or aluminum foil. Make sure the foil completely seals the pan if no lid is available- Sealing the juices in the pan creates a self-basting turkey that stays juicy and cooks faster than opening and closing the oven.
Cook covered until you think its getting close to done. Approximately 13 minutes/pound is a general rule, but cook until the temperature is 165F all the way through (including the stuffing, which contains meat).

When 165F is reached in the breast, thigh, stuffing, and side, remove the turkey from the oven, replace the cover, and allow to sit for 15-30 minutes to rest. Remove stuffing, Carve, and serve!

While the turkey is resting, take the juices from the pan, and a strip or two of bacon from the top. Chop the bacon into the juices and bring to a boil. If a thick gravy is desired, add flour or cornstarch mixed with water to reduce lumps, and whisk until pot returns to a boil. Whisk in seasoning to taste- Salt, pepper, poultry seasoning, basil, rosemary, thyme- get creative! Cook until desired flavour is reached and there are no lumps (aside from the bacon chunks!)

Enjoy your bacon-infused turkey, with bacon fruit stuffing, and bacon gravy! I occasionally only add fruit to the stuffing, without onions- just bacon apples, to eat with ice cream later.

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