Best Thanksgiving Turkey with Bacon Strips

Every Thanksgiving table deserves one truly legendary turkey — one that is impossibly juicy, wrapped in crispy woven bacon, and finished with a rich dripping gravy that has everyone scraping the pan. This is that recipe, and it has been the same one for over 10 years.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This post is all about the best Thanksgiving turkey with bacon strips recipe. Turkey is moist and juicy from woven bacon along with a delicious gravy on the side.

Thanksgiving turkeys have a reputation for being dry and flavourless. That reputation exists because most recipes miss a few critical steps. This recipe does not miss them. The result: the moistest turkey you have ever served — with crispy bacon on top and a gravy made from every last drop of those incredible drippings.

My Chinese side of the family used to dread turkey. After trying this recipe, they now look forward to Thanksgiving every year. That is the best endorsement I can give.

Why Try This Recipe?

• Proven for 10 years — made this every Thanksgiving and Christmas, always comes out perfect
• Woven bacon technique — locks in moisture, crisps evenly, and makes the presentation stunning
• 90% hands-off cooking — long oven time, but you are mostly just basting every 30 minutes
• Built-in gravy recipe — the drippings become the most flavourful gravy you have tasted
• Works for any size turkey — use the sizing table below to scale cooking time

The Best Turkey Gravy

The gravy is made entirely from the turkey marinade and the drippings left in the pan. It is made in the 30 minutes the turkey rests before carving — no wasted time. The neck of the turkey (tucked inside the cavity when you buy it) goes into a pot with water and turkey juice to build the stock. Then you brown flour, whisk in the liquid, and reduce to a velvety, umami-packed gravy. This is the kind of gravy people pour on everything on the plate.

Use the Turkey Carcass to Make Another Meal

After the feast, boil down the carcass with the remaining marinade to extract every drop of flavour. Use the resulting turkey stock for:

• Congee — add rice, ginger, and green onion for a warming bowl
• Turkey noodle soup — exactly like chicken noodle soup, but richer
• Chinese noodle soup — boil vegetables and noodles in the stock, top with chilli oil
• Turkey chilli bean stew — turkey stock, red beans, tomato paste, and your favourite spices

Ingredients

Turkey (7kg / ~15 lbs)

Use a fully defrosted turkey — never cook from frozen. A 7kg bird serves about 15 people generously. See the sizing table below if you are cooking for a different group size.

• Why it matters: Defrosting completely is non-negotiable. Partially frozen meat cooks unevenly and risks undercooking near the bone.

Smoked Bacon Strips

One full package of smoked bacon strips is woven across the breast and legs. Smoked bacon adds a depth of flavour that regular bacon cannot match.

• Why it matters: Bacon acts as a self-basting fat layer for the driest parts of the bird (breast and legs). The weave keeps the bacon in place as it shrinks during cooking.

Seasonings (rosemary, thyme, oregano, basil, paprika, kosher salt)

These six aromatics form the backbone of the marinade. They are combined with hot oil poured over finely chopped onion and garlic to create a fragrant, oil-based rub.

• Why they matter: Hot oil “blooms” the dried herbs and drives the flavour deeper into the meat when rubbed into the fork-poked holes.

Meat Thermometer

A reliable instant-read meat thermometer is non-negotiable. Turkey is done at 170°F in the thickest part of the thigh.

• Why it matters: Guessing doneness is how turkeys end up either raw or bone dry. A thermometer removes all uncertainty.

Large Roasting Pan

You need a large roasting pan that fits the turkey with room for the drippings to pool — those drippings become your gravy.

• Why it matters: A too-small pan causes drippings to burn instead of collect. The collected juices are the entire foundation of the gravy.

How Much Turkey per Person

A general rule: 1 pound (0.45kg) per regular eater, 1.5 pounds (0.65kg) per heavy eater.

Weight in kg	Weight in lbs	Time at 325°F	Serves
1.9 – 2.7 kg	4 – 6 lbs	2 – 2.5 hours	4 people
3.6 – 5.4 kg	8 – 12 lbs	2.5 – 3 hours	8 people
5.4 – 8.2 kg	12 – 18 lbs	3 – 4 hours	12 people
7.3 – 11 kg	16 – 24 lbs	4 – 6 hours	16 people
11 – 13 kg	25 – 28 lbs	5 – 7 hours	25 people

Defrosting the Turkey

If buying frozen, start defrosting 2–3 days ahead. Defrost overnight on the counter in a deep dish (there will be drips), then finish in the fridge. Never rush this step — a partially frozen turkey will cook unevenly no matter how good the recipe is.

Know the Anatomy of the Turkey

Turkey has dark meat (legs — more active muscle, needs more oxygen) and white meat (breast — less active, drier). The breast is the part most likely to dry out, which is exactly why the bacon weave focuses heaviest coverage there. Knowing this anatomy means you baste smarter — more attention to the breast every 30 minutes.

Woven Bacon Strips

The weave is not just for aesthetics. When bacon strips shrink and curl during cooking, a flat-laid arrangement slides and bunches. The weave holds everything in position, providing consistent coverage across the entire breast and legs throughout the full cook time. Toothpicks at each end secure the perimeter — just count them going in so you remove every single one before serving.

Seasoning

The marinade is onion, garlic, rosemary, thyme, oregano, basil, paprika, and kosher salt — all finely chopped and combined, then hit with hot canola oil poured over the top. The hot oil extracts the full flavour from the aromatics on contact. Rub this all over the bird and into the fork-poked holes. Marinate overnight in the fridge for the deepest flavour.

Fool-Proof Professional Tips

Pro Tip 1: Use toothpicks to attach the bacon

Secure the ends of the woven bacon strips with toothpicks. Do not push them too deep — you need to remove every one before serving. Count them as you go in, so you can confirm they are all out when the turkey rests.

Pro Tip 2: Poke holes along the leg and breast

Use a fork to vigorously poke deep holes across the legs and breast with even spacing. Do this only when the turkey is completely defrosted. The holes let the marinade penetrate deeply rather than sitting on the surface.

Pro Tip 3: Weave the bacon strips

Not just for looks — weaving keeps bacon in position as it shrinks and ensures even fat coverage across every inch of the breast. Flat-laid strips slide. Woven strips stay put.

Pro Tip 4: Baste every 30 minutes

Every 30–45 minutes, open the oven, slide the rack out slightly (not all the way), and baste the turkey with the drippings from the bottom of the pan. Focus on the breast and legs. Replace the foil and continue cooking.

Pro Tip 5: Rest 30 minutes before carving

Cutting a hot turkey leaks all the moisture out immediately. Resting 30 minutes lets the juices redistribute throughout the meat. This is what separates a good turkey from a great one.

More Holiday Main Recipes

Looking for more showstopper mains? Try the Thanksgiving Roasted Lemon Garlic Chicken as a smaller-crowd alternative, and the Succulent Sunday Pot Roast for a hearty weekend centrepiece.

Frequently Asked Questions

How do I know when the turkey is done?

Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when it reads 170°F. If any part of the thigh reads below that, return to the oven and check every 15 minutes.

Why does my turkey always come out dry?

Usually because it was either over-cooked, not basted frequently enough, or the bacon was not covering the breast. Follow the 30-minute basting intervals, keep the foil on for most of the cook time, and only remove it for the final hour to crisp the bacon.

Can I skip marinating overnight?

You can marinate for a minimum of 6 hours, but overnight gives significantly deeper flavour. If you are short on time, at least poke holes and rub the marinade generously into every part of the bird, including inside the cavity.

How long do I need to defrost the turkey?

Plan for 2–3 full days. Start on the counter overnight, then move to the fridge for the remaining time. A 7kg turkey needs at least 48 hours in the fridge to fully defrost after the initial counter thaw.

Can I make the gravy ahead of time?

The gravy relies on the turkey drippings which are only available after cooking, so it cannot be made fully ahead. However, you can simmer the turkey neck in water 30 minutes before the turkey finishes to have the stock ready, then combine with drippings when the bird comes out.

How should I store leftover turkey?

Store leftover turkey in an airtight container in the fridge for up to 4 days. Slice the meat off the carcass before storing — it stays more moist than storing it on the bone. The carcass should be used for stock within 2 days.

Best Thanksgiving Turkey with Woven Bacon Strips

It's a meal that promises huge flavours and a happy full belly. The perfect Thanksgiving turkey recipe that promises the juiciest meat, crispy bacon, and umami gravy. The turkey is flavourful and luscious! Print Recipe Pin RecipePrep Time:30 minsCook Time:4 hrsCourse: Main CourseCuisine: AmericanKeyword: thanksgiving turkey, turkey baconServings: 15 people

Equipment

• food processor
• turkey baster
• large roasting pan

Ingredients

• 7 kg defrosted turkey
• 1 cup canola oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp smoked paprika
• 2 tbsp kosher salt
• 1 whole garlic
• 1 large white onion
• 1 package smoked bacon strips

Gravy

• neck of the turkey
• 2 cups water
• 2 tbsp flour
• salt and pepper to your taste

Instructions

Turkey Preparation

• Wash the defrosted turkey and dry with paper towel.
• Using a fork, poke holes along all parts of the turkey legs and breasts. Space them out evenly and not so close together or the skin might break. Use 1 tbsp of kosher salt and rub all over the turkey. Set aside.

Marinate Preparation

• Use a frying pan and add the canola oil. Heat until it smokes.
• In the meantime, combine all the spice together: rosemary, thyme, oregano, basil, paprika and salt.
• In a food processor, chop finely the whole bulb of garlic and onion. Combine well with the spices. Put in a heat proof glass bowl.
• Pour the hot oil on top of the bowl of spices, and stir well to combine everything.
• To marinate the turkey, wear gloves first. Place the turkey in a dish that is deep and that will also fit inside your fridge. Take a handful of the marinate and start to rub the turkey all over it. Be vigorous and rub hard. Rub the cavity of the turkey as well. If you have extra marinate, put it on top of the turkey and inside the cavity.
• Plastic wrap the turkey and place it in the fridge. Marinate at least 6 hours or overnight.

Cooking the Turkey

• Preheat oven to 325°F. Place rack in the middle of the oven, and take out the other racks.
• Take the turkey out, move the turkey to the large roasting pan, and discard the plastic wraps.
• Start to weave the bacon strips on top of the turkey. Make sure it overlaps the legs and breasts.
• For each end of the bacon strips, secure it on to the turkey by poking it with toothpicks. Count the number of toothpicks used, so when you take it out, you have removed them all.
• Lay a sheet of tinfoil on top of the turkey securely.
• Place the turkey inside and set the timer for 3.5 hours (15-20 minutes per pound).

30-Minute Interval Basting

• Open the oven door and remove the tin foil, move the rack out slightly and baste the turkey with the juice at the bottom of the pan. Give it a good baste across the legs and breast. Replace the tinfoil and close the oven door.

Final Stages of Cooking

• Use a meat thermometer and insert it to the thigh of the turkey. Turkey is done when it reads 170°F in the thickest part of the thigh.
• For the last one hour of your cooking time, remove the tin foil and let bacon get crispy.
• When it is time to remove the turkey, allow it to sit outside for 30 minutes before carving.

Turkey Gravy

• Once the turkey is moved from the large roasting pan, take the juice out of the pan. Defat the oil from the juice.
• Take the neck of the turkey and put it in a pot along with 2 cups of water. Boil on medium low heat for 20 minutes along with the juice of the cooked turkey. Discard the neck.
• In a large cooking pan, fry the flour until brown and fragrant, about 2 minutes. Whisk continuously as you pour the juice into the pan. Keep whisking until the gravy is well blended with no flour lumps. Cook for 5-10 minutes on low.
• OPTIONAL: Blend the gravy for a smooth puree consistency.
• Season with salt and pepper to taste.