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Nutrition Facts
Serving Size 279 g
(Approx. 14 Servings)
Amount Per Serving
Calories 630 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 15 g 75%
Trans Fat 1.0 g
Cholesterol 290 mg 97%
Sodium 880 mg 37%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 68 g
Vitamin A 10% Iron 15%
Vitamin C 8% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bacon and Herb Roasted Turkey
Prep Time
25 minutes
Cook Time
2 h 30 m
Total Time
2 h 55 m
14  People


Recipe makes 14 Servings

1 Lb bacon, cut into medium size pieces
1/2 Lb salted butter, (2 sticks)
1/3 cup(s) shallots, chopped
2 Tbsp garlic, minced
1/3 cup(s) dry sherry
2 Tbsp Dijon mustard
2/3 Oz fresh sage, leaves only
2/3 Oz fresh thyme, stems removed
2/3 Oz fresh rosemary, leaves only, chopped
14 Lb turkey, rinsed, dried and giblets removed
1 medium red onion, peeled and quartered
1 large lemon, zested and quartered
2 Tbsp olive oil
2 Tsp sea salt
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Place bacon, salted butter, shallots, garlic, sherry, Dijon mustard, sage, thyme, and rosemary in a food processor. Pulse until mixture is a smooth paste. Refrigerate until completely chilled.
Preheat oven to 350ºF. Position rack in the lower 1/3 of oven.
Remove neck and giblets from turkey and reserve for making gravy, if desired. Wash turkey inside and out then place onion and lemon quarters inside cavity.
Tie legs closed with cooking twine to hold together.
Starting around the neck of the turkey and working downward, use fingertips to carefully separate skin from breast and leg meat without piercing skin.
Insert bacon butter in between skin and meat, massaging gently to work butter into an even layer.
Rub the skin on the breast with oil, salt, pepper and lemon zest. Tent foil loosely over turkey.
Cook 20 to 25 minutes per pound or until thermometer registers about 150ºF when inserted into the thigh (be careful it does not to touch the bone). Remove foil and cook uncovered until internal temperature reaches 160ºF and skin has browned.
Remove turkey from oven and allow to rest 20 to 30 minutes covered loosely with foil until ready to serve.


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