Beazell's Cook Book

Bacon Wrapped Turkey

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Bacon Wrapped Turkey  




1 (10 - 12 lb.) whole turkey, thawed

1 large onion, wedged

2-3 garlic cloves, sliced

3 stalks celery, cut in half

2 cups butter softened

3 tablespoons Beazell's Cajun Seasoning

1 pound bacon, uncooked

Kitchen twine - to tie the turkey

Aluminum foil



Pre-heat oven to 325°F.

Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Stuff the onion wedges, garlic and celery stalks into the turkey. Tie up the turkey's wings, legs, and drumsticks with kitchen twine.

Mix Beazell's Cajun Seasoning with the softened butter. Rub Beazell's Cajun Seasoning/butter mixture under the skin and over the skin of the turkey.

Place the uncooked bacon slices all over the skin of the uncooked turkey. They will stick onto the buttered turkey. Then sprinkle the bacon covering the turkey with Beazell's Cajun Seasoning.

Insert an oven-safe meat thermometer into the inner thigh area near the breast of the turkey but not touching the bone.

Place turkey in a roasting pan and use foil over the bird to tent the uncooked turkey. Place in oven. The weight of your turkey will determine the cooking time; approximately 3 to 3 ½ hours for a 10 – 15 lb. turkey. Remove foil tent for last hour of cooking the turkey.

Remove turkey from oven once 160 degrees is reached internally in the turkey.

Allow turkey to rest for 20-30 minutes (during the rest period, turkey will continue to cook to 165 degrees); then carve. 


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