Go Back
+ servings
Bacon wrapped turkey breasts is fully cooked with crunchy bacon and stuffed with carrots, celery, onion, and herbs.

Bacon Wrapped Turkey

Super easy and delicious turkey with easy prep and no brining!  This bacon wrapped turkey will definitely be a new holiday tradition!

Course Main Course
Cuisine American
Prep Time 30 minutes
resting time 20 minutes
Total Time 3 hours 30 minutes
Servings 8 or more people


  • 1 lb carrots
  • 4 white onions
  • 1 bunch celery
  • 1 8lb turkey
  • 5 bay leaves
  • 1 lb thick cut bacon
  • 2 cups water
  • 1 TBS whole peppercorns
  • 1 TBS salt


  1. Remove the turkey from the fridge and let rest at room temperature at least an hour before cooking. This helps the turkey cook more evenly.

  2. Preheat oven to 425 degrees.  Lower a rack to the bottom shelf, and remove any other oven racks.  Remove turkey from packaging and pat dry with paper towels.

  3. Rough chop all the vegetables , saving about two cups (to stuff the bird with).  Place the majority of chopped vegetables into the roasting pan.  Chop the saved two cups into smaller pieces.

  4. Place bird on top of vegetables in the roasting pan.  

  5. Rub the cavity (the hole) of the turkey with salt.  Stuff the turkey with the reserved two cups of chopped vegetables.  

  6. Take bacon out of the package.  Begin to wrap the turkey but starting with one piece per wing.  

  7. Lay three or four pieces of bacon lengthwise against the turkey.  Begin to tightly weave the bacon in and out of the lengthwise pieces.

  8. Once the body is covered in a tightly weaves bacon  blanket, wrap the thighs with pieces of bacon,  Sometimes it is easier to cut the remaining pieces of bacon in half to fit them easier.

  9. Add two cups of water to the bottom of the roasting pan.

  10. Loosely place a tinfoil tent over the turkey to prevent the bacon  from shrinking or burning.

  11. Place turkey in over, and roast for 30 minutes on 425.

  12. Remove the tinfoil tent, but keep on hand in case the bacon appears to need it again.

  13. Reduce head to 325, and cook for 15 minutes per lb, or  until meat thermometer reads 165.

  14. Bast the turkey with the juices at the bottom of the pan every 30 minutes.  

  15. When turkey reaches internal temperature of 165, remove from heat and let  rest for at least 20 minutes.  Remove the turkey from the roasting pan to a serving platter.

  16. Place the remaining vegetables and juices at the bottom of the roasting pan into a blender.  Blend until smooth.  Depending on desired texture, you may want to add 1/4 cup of water.  Salt to flavor. Serve and Enjoy!