Apple-Bacon Turkey

This year my mom is hosting Thanksgiving, but when I came across this recipe, I simply couldn’t resist whipping it up for a little mini Thanksgiving, just for my family.

I absolutely love, love, love, love, LOVED this recipe!  The apple in the cavity lent just a bit of sweetness to the turkey and the gravy, while the bacon (of course) gave a nice smoky flavor and {super bonus!!} kept the breast meat super, super moist!  No dry turkey in this house! (and I think I even overcooked it slightly!)

I also love that the bacon and apple flavors are subtle, so even turkey traditionalists will love this turkey!

Apple-Bacon Turkey

Adapted from Rachael Ray Magazine

1 (10-12 lb) turkey, thawed

4-5 slices thinly sliced bacon

1 small onion, sliced

1 granny smith apple, sliced

4 cloves garlic, smashed

1 handful fresh parsley

2 cups chicken broth

Preheat then oven to 325 degrees F.

Gently loosen the skin of the turkey.  Place the bacon under the skin in a single layer (I also added half slices of bacon along the legs and thighs.)

Place the onion, apple, garlic, and parsley in the cavity of the bird.  Tie the legs shut with kitchen string.

Place the turkey in a large roasting pan.  Pour the broth in the bottom of the roaster and cover.

Cook for about 1 ½ hours or until a kitchen thermometer reaches 155 degrees.  Then uncover and increase the temperature to 350 degrees.  Roast for another 15-20 minutes or until the turkey is deeply browned.

Remove the turkey from the oven and place it on a serving tray.  Loosely tent with foil for about 20 minutes before carving.  Strain the drippings to use as a gravy starter (I recommend this recipe)