Perfectly Roasted Turkey with Bacon and Horseradish
Recipe type: Main
Cuisine: Holiday Meal
Prep time: 
Cook time: 
Total time: 
Serves: 12
This Perfectly Roasted Turkey with Bacon and Horseradish is the perfect addition to any holiday meal. Moist and juicy turkey with hints of smoky bacon yum!
  • For the Butter:
  • 5 Cloves Garlic, minced
  • 2 Shallots, minced
  • 2 sticks Butter (1 Cup), melted
  • 1 Tablespoon Fresh Ground Black Pepper
  • 2 Tablespoons Ground Sage
  • 1 Cup Fresh Parsley, chopped
  • 4 Springs Rosemary, chopped
  • 2 Tablespoons Horseradish
  • 2 Tablespoons Salt
  • ½ lbs Bacon, diced (if you can find peppered bacon that's delicious too)
  • For the Turkey:
  • 20 lb Turkey, brined and patted dry (try our Hard Cider Brined Turkey Recipe)
  • Salt and pepper
  • 1 Lb Bacon, thick cut (if you can find peppered bacon that's prefered)
  • 2 Cups Chicken Stock or Water
  1. For the Bacon and Horseradish Butter: Using a food processor or a kitchen knife chop the bacon into tiny pieces. If you are using a knife I would recommend freezing the bacon slightly to make it easier to chop. Set aside.
  2. In a small pan take the stick of butter and the shallots and cook over medium low heat until they are soft and translucent. Then add the garlic, and continue to cook for about one minuet until the garlic is fragrant. Remove from the heat.
  3. In a small bowl melt the other stick of butter in the microwave for about 45 seconds. Add the chopped bacon, sautéed shallots and garlic. once you have those ingredients combined add the remaining ingredients; set aside.
  4. To Cook the Turkey:Pre-heat the oven to 400*
  5. Now it's time to play with Harold the Turkey (we introduced Harold here with the Hard Cider Brine Recipe). Now that Harold has been sitting in his Hard Cider Brine getting juicy, and slightly intoxicated it's time to prep him for a sauna AKA my oven ;)
  6. Remove the turkey from the brine bag discarding the brining liquid and brine bag (don't reuse the brining bag or liquid). Place Harold onto your baking pan that you plan to roast him on. Using paper towels pat the turkey to remove excess liquid. This helps the bacon and horseradish goodness stick to Harold. If you haven't done so already now would be an opportune time to remove the turkey innards (organs) from the cavity of the turkey.
  7. Using your hand gently separate the skin on the breast bone area, so that you can spoon in the bacon and horseradish mixture. This allows the mixture to melt in between the skin and the meat giving you a juicy and delicious tasting turkey. Do the same things on the leg area, so you can sneak flavors in there as well.
  8. Take your bacon and horseradish mixture and using a spoon or your hands place the mixture under the skin on the breast bone area, legs and inside of the cavity. Turn Harold over then salt and pepper his backside. Place the pan in the *400 oven for 30 mins. This allows the backside of the turkey to brown up a bit.
  9. After 30 mins remove Harold from the oven and using a tea towel or turn the turkey over in the pan (caution turkey might be hot). If you plan on stuffing the turkey this is when you want to fill the cavity full of delicious Savory Waffle stuffing {Gluten Free} or whatever your favorite stuffing recipe is. Once you have Harold stuffed be sure to fold his legs back into the cavity area to hold them in place or feel free to use some cooking twine. Fold the wings behind the "head" of the turkey to prevent burning.
  10. Now for the bacon! If you have any of the bacon horseradish mixture left feel free to spread it all over the outside of the turkey. Next generously salt and pepper Harold. Using the remaining pound of thick cut bacon lay the strips of bacon over the top of the turkey in a basket weave pattern. Add the chicken stock to the bottom of the pan; cover the turkey with a piece of parchment paper then some foil paper (if you don't have parchment paper foil is fine). Harold is now officially ready for the oven.
  11. Follow the Turkeys package instructions for cooking times. Please keep in mind that stuffed turkeys take longer to cook than unstuffed turkeys and the breast meat should reach a temperature of 161* and the Thigh/dark meat should be 180* to avoid food poisoning.
  12. Remove the foil and parchment paper about 45 prior to the end of the cooking time to allow Harold to get nice and golden brown making sure you baste him with the drippings and juices about every 15 mins. Once the turkey reaches the proper temperatures remove it from the oven then allow to sit for 30 min to 1 hour prior to carving this allows the juices to redistribute making for a juicer turkey. Don't worry Harold will stay plenty warm.
Recipe by Sassy Southern Yankee at