Recipes and Cooking Bacon Wrapped Turkey 3.7 (26) This Bacon Wrapped Turkey recipe is a delicious, crowd-pleasing centerpiece for your Thanksgiving meal. Drizzle each serving with Bacon and Onion Gravy that's accented with a pinch of fresh sage. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Roast Time: 3 hrs Stand Time: 15 mins Total Time: 3 hrs 55 mins Servings: 8 Yield: plus leftovers; 2 1/2 cups gravy Jump to Nutrition Facts Ingredients Turkey 10 slices applewood-smoked bacon 1 medium onion, finely chopped (1/2 cup) 2 tablespoon finely snipped fresh sage or 2 teaspoons dried sage, finely crushed 1 12-14 pound fresh or frozen turkey, thawed if frozen Kosher salt and ground black pepper 2 - 3 sprigs fresh sage 1 medium sweet onion, cut in wedges Fresh sage leaves Bacon and Onion Gravy 2 cup turkey broth or reduced-sodium chicken broth Butter, melted 2 slices applewood-smoked bacon, chopped ¼ cup chopped onion 1 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed 2 teaspoon cider vinegar ¼ cup all-purpose flour Salt and freshly ground black pepper Directions Turkey Preheat oven to 325°F. Finely chop 2 slices of the bacon. Stir together the finely chopped bacon, the finely chopped onion, and the finely snipped sage; set aside. Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Loosen the skin from the breast meat by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the opposite end of the turkey, separating the skin from the meat. Rub the bacon mixture underneath the skin over the entire breast, working toward the thighs as much as possible. Sprinkle inside of body cavity with kosher salt and pepper. Fill cavity with sage sprigs and sweet onion wedges. Pull neck skin to back and fasten with a small skewer. Tuck drumstick securely to tail, if available. If there is not a band of skin, tie drumsticks securely to the tail using 100% cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Sprinkle turkey with additional salt and pepper. Weave remaining 8 strips of bacon in a lattice pattern over the breast. Tuck additional sage leaves into the lattice. Insert an oven-going meat thermometer into center of inside thigh muscles. The thermometer should not touch bone. Cover loosely with foil. Roast for 2 3/4 hours. Remove foil. Roast for 15 to 45 minutes more or until thermometer reaches 175°F. (The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven. Cover turkey with foil; let stand for 15 minutes before carving. Transfer turkey to a cutting board. Remove and discard onion and sage from inside turkey. Carve turkey. Serve with Bacon and Onion Gravy. Bacon and Onion Gravy Stir 1 cup broth into pan drippings from roasted turkey in roasting pan, scraping up any browned bits from bottom of pan. Pour drippings into a 2-cup glass measure. Skim and reserve fat from drippings. If necessary add enough melted butter to the reserved fat to make 1/4 cup. Add enough broth to the drippings in measuring cup to make 2 cups total liquid. In a large saucepan cook 2 slices bacon over medium heat until crisp-cooked. Use a slotted spoon to remove bacon from saucepan and drain on paper towels. Reserve 1 tablespoon bacon drippings in saucepan; add 1/4 cup chopped onion and 1 teaspoon sage to the mixture. Cook and stir about 2 minutes or until onion is tender. Carefully add vinegar to skillet and cook until evaporated. Add the 1/4 cup fat to the saucepan with the onion mixture. Stir in flour. Cook and stir over medium heat for 1 minute. Add drippings mixture all at once to flour mixture in saucepan, stirring until smooth. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Season to taste with salt and pepper. Tips Hattie's comment was "this is the best skin ever." It had a great bacon flavor.The sage was subtle, but nice. Bacon/onion/sage combo seemed very Thanksgiving like.I cooked a smaller bird and only made 2 cups gravy, but for this 14-to 16-pound size you would need more.The gravy was tasty. One thing I had thought about was adding a little whipping cream to the gravy, so you could try that.Bacon is hard to finely chop. Could say to freeze bacon in a single layer and then break the frozen bacon and add to food processor. . . .it might chop it up better. TK could try this.I used Vander Rose Farms bacon. Rate it Print Nutrition Facts (per serving) 557 Calories 29g Fat 1g Carbs 73g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 557 % Daily Value * Total Fat 29g 37% Saturated Fat 9g 45% Cholesterol 270mg 90% Sodium 519mg 23% Total Carbohydrate 1g 0% Protein 73g Vitamin C 2.2mg 11% Calcium 23mg 2% Iron 2mg 11% Potassium 1123mg 24% Folate, total 53.1mcg Vitamin B-12 4.7mcg Vitamin B-6 1.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.