A delightful twist on the classic roasted turkey, enhanced with aromatic herbs and crispy bacon for a flavorful holiday centerpiece.
Preheat your oven to 325°F.
Preheating ensures even cooking from the start.
Prepare the turkey by removing the giblets and neck, rinsing it under cold water, and patting it dry with paper towels.
Drying the turkey helps the butter and seasonings adhere better.
Chop the onion and garlic cloves, then mix them together.
Mixing the aromatics ensures even flavor distribution.
Stuff the onion and garlic mixture inside the turkey cavity.
Stuffing the cavity adds flavor from the inside out.
Tie the turkey's wings and legs with kitchen twine to secure them.
Tying the turkey helps it cook evenly and maintain its shape.
Mix the softened butter with chopped sage and rosemary.
Softened butter is easier to mix and spread.
Rub the herb butter mixture under and over the turkey's skin.
Applying butter under the skin ensures the meat stays moist.
Season the turkey with salt and pepper to taste.
Seasoning enhances the natural flavors of the turkey.
Lay the bacon slices over the turkey, covering the skin completely.
Overlapping the bacon slices ensures full coverage and flavor.
Insert a meat thermometer into the thickest part of the turkey's thigh, avoiding the bone.
Using a thermometer ensures the turkey is cooked to a safe temperature.
Place the turkey in a roasting pan and tent it with foil.
Tenting with foil helps retain moisture during cooking.
Roast the turkey in the oven, removing the foil during the last hour of cooking to crisp the bacon.
Removing the foil allows the bacon to become crispy and golden.
Once the turkey reaches an internal temperature of 160°F, remove it from the oven.
The turkey will continue to cook as it rests, reaching the ideal temperature.
Let the turkey rest for 20-30 minutes before carving.
Resting allows the juices to redistribute, keeping the meat moist.
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