Slow Roasted Turkey with Bacon (Moist, Self-Basting Holiday Turkey)

This slow roasted turkey with bacon is moist, flavorful, and nearly foolproof — the perfect centerpiece for your holiday dinner. Learn the steps for how to make a tender turkey that practically bastes itself.

The Story Behind This Recipe

After cooking turkey dinners for over 30 years, I’ve decided that the Super Bowl of dinners has to be a turkey dinner! By the time all the dishes are on the table, I always feel like I should have a cheering section — and maybe even a trophy. 🏆

Until you’ve done it all by yourself, most people don’t realize how much planning and precision it takes to pull off a turkey dinner successfully.

So today, I’m sharing the step-by-step method of roasting a turkey I’ve developed over the years — a combination of wisdom from friends, trial and error, and great advice I once read in Emily Barnes’s book, The 15-Minute Home Organizer (affilate link), where I learned her “perfect every time” slow-roast method. That’s where I first learned her “perfect every time” slow-roast method. Over the years, I’ve adapted it to follow today’s food safety guidelines. Now I roast my turkey at a gentle 325°F, and it still comes out just as moist and tender as ever.

And the bacon topping? That delicious trick came from a friend from Ireland, who told me that in her home, turkey was always roasted with bacon on top. (Once you try it, you’ll see why!)

Why You’ll Love This Turkey with Bacon

• Moist and flavorful: Slow roasting keeps the meat tender and juicy.
• Self-basting: The bacon and low-and-slow heat do all the work.
• Convenient: Start it the night before if you’d like and let it cook while you sleep. The timing can be very forgiving, allowing you to adjust when it’s done with everything else that’s going on.
• Crowd-pleasing: Crispy bacon on top adds incredible flavor and a beautiful presentation.

Equipment You’ll Need

(The following contains affiliate links for your shopping convenience..)

The equipment you need for roasting a turkey will probably not be used often in your home kitchen. But, when you need it, you’ll be so grateful for it! Tuck it away in a special out-of-the-way cupboard so you’ll know just where to reach for it when you need it!

• Roasting pan with rack (or my friend uses a large disposible foil roasting pan)
• Turkey lifter
• Baster
• Meat thermometer
• Cutting board & carving knife
• Electric knife (optional but helpful)
• Aluminum foil

I’ve put together items that are similar to what I use in the following list from Amazon. (Which, by the way, would be great ideas for a bridal shower gift!)

Before You Begin

• Plan the size: Buy 1 to 1½ pounds of turkey per person (bone-in whole turkey). If you want leftovers, plan on 2 pounds per person.
• Thaw it safely in the fridge: Place the turkey on the bottom shelf of your fridge, still in its wrapper, on a tray to catch any drips. Allow about one day for every 4 to 5 pounds of turkey. (It takes DAYS, so plan ahead! A 20-pound turkey needs 4 to 5 days.)
• Don’t rinse the turkey: I used to rinse my turkey too, just like my mom did! But food safety experts now recommend skipping this step. Rinsing raw poultry splashes bacteria all around your sink and counters. Simply pat it dry with paper towels instead.
• Check resources: The Butterball website is a great source for thawing and roasting times. It even has a hotline you can call if you run into trouble!

How to Make This Slow Roasted Turkey with Bacon

For a detailed description & recipe, check the printable recipe card below. Here’s the quick overview of how I make my favorite turkey with bacon method:

Prep the Turkey

Once your turkey is completely thawed, remove the neck and giblets from the cavity. (Don’t forget to check both ends — I’ve been surprised more than once!) Pat the turkey dry inside and out with paper towels, and sprinkle a little salt inside the cavity. Brush melted butter all over the breast, then sprinkle it generously with your favorite seasoning or my simple holiday spice rub recipe below.

Assemble It in the Roaster

Set the rack and turkey lifter in your roasting pan. Now here’s the trick: turn the turkey breast side down. That way, the breast meat sits in all those lovely juices as it roasts and stays so moist. Then lay a full package of bacon strips over the top, which is now the back of the turkey. As it roasts, the bacon slowly bastes the whole bird for you.

Roast Low and Steady

Place the turkey in an oven preheated to 325°F (160°C). Let it roast according to the roasting time chart below, basting with the pan juices now and then if it starts to look dry. If the bacon gets too brown before the turkey is done, tent it loosely with foil.

Check for Doneness

This is where your meat thermometer is your best friend! Your turkey is done when the thermometer reads at least 165°F (74°C) in the thickest part of the thigh and the breast, without touching the bone. (I like to take mine to 170°F.) Start checking about 30 minutes before the chart says it should be ready, because every turkey and every oven is a little different.

Rest, Carve and Serve

Lift the turkey out of the oven, tent it loosely with foil, and let it rest for 20 to 30 minutes. This gives the juices time to settle back into the meat. Then slice the breasts off in two whole sections and cut them into even slices. Arrange the crispy bacon around the edges of your serving platter first, then layer the turkey slices over top. Garnish with fresh rosemary and orange slices for a beautiful, festive touch!

How Long to Roast a Turkey (Roasting Time Chart)

Here are the approximate roasting times for a whole thawed turkey at 325°F (160°C). Always go by your meat thermometer rather than the clock!

If you stuff your turkey, the centre of the stuffing also needs to reach 165°F (74°C). You’ll find all my tips for stuffing a turkey in my old fashioned stuffing recipe.

How to Carve a Turkey

Carving the turkey can feel like the scariest part of the whole dinner, but I promise it’s easier than it looks! After 30-some years of turkey dinners, here’s the way I do it. My secret is to forget about carving at the table like they do in old movies. I carve mine on a cutting board in the kitchen, where I can take my time, and then bring a beautiful platter to the table.

1. Let it rest first.
Give your turkey 20 to 30 minutes under a loose foil tent before you start. The juices settle back into the meat, and the turkey is much easier to handle when it isn’t piping hot.

2. Flip it breast side up.
Since this turkey roasts breast side down, use your turkey lifter (or two big forks and a little courage!) to turn it over onto your cutting board. Set the crispy bacon aside on a plate for the platter.

3. Remove the legs and thighs.
Slice through the skin between the leg and the body. Then gently pull the leg away from the turkey until you see the joint, and cut right through it. Do the same on the other side.

4. Separate the drumsticks and thighs.
Find the joint between the drumstick and thigh, and cut straight through it. Leave the drumsticks whole for anyone who loves them, and slice the dark meat off the thigh bone.

5. Take off the wings.
Pull each wing away from the body and cut through the joint where it meets the breast.

6. Remove each breast in one piece.
This is my favourite tip! Run your knife along one side of the breastbone, right down the middle of the turkey. Then follow the rib cage with your knife, gently pulling the meat away as you go, until the whole breast comes off in one piece. Repeat on the other side.

7. Slice the breast meat.
Lay each breast flat on the cutting board and cut it across the grain into even slices. You’ll get beautiful, juicy slices with skin on every piece. An electric knife makes this part so easy!

8. Arrange your platter.
Line the edges of your platter with the crispy bacon first. Then layer the breast slices, dark meat, drumsticks and wings on top. Tuck in some fresh rosemary and orange slices, and you’ve got a platter worthy of that trophy!

The bones make good soup! Save the turkey carcass to make homemade turkey broth or a pot of turkey soup the next day. (But, honestly, I don’t do that anymore. I find it too much work after the whole cooking turkey dinner thing!;))

Simple Holiday Turkey Spice Rub Recipe

It’s nice to cook a turkey with fresh herbs, but if you don’t have any on hand, here is a simple spice rub that will give your turkey all the classic flavors you love!

• 1 tbsp kosher salt
• 1 tbsp dried sage
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tbsp paprika
• ½ tbsp garlic powder
• ½ tbsp onion powder
• 1 tsp black pepper

Mix and sprinkle on buttered turkey breast.

Helpful Tips for Roasting a Turkey with Bacon

• Use a large roasting pan. This slow-roasting method produces a lot of flavorful juice, so be sure your pan is deep and wide enough to catch it all. You don’t want it bubbling over the sides while it cooks.
• Cook low and slow — even overnight. For larger turkeys, you can start roasting in the evening: cook one hour at 350°F, then turn the oven down for a long, gentle overnight roast. (Figure about one hour per pound.)
• Speed up the cooking if you need to. If you find you don’t have time for the entire slow roast process, you can partially slow roast it, and then turn the heat up to make it cook faster.
• Use a meat thermometer. This is the most reliable way to make sure your turkey is fully cooked. The internal temperature should reach 170- 175°F in the thickest part of the breast and in the thigh.
• Make it ahead for less stress. You can roast your turkey the day before a big meal. Simply carve it, place the slices in a 9×13 pan, drizzle with some of the reserved turkey juices, cover with foil, and reheat gently in the oven the next day until warm.
• Save every drop of juice! The drippings are full of rich flavor — perfect for gravy, moistening leftovers, or adding to soups.
• Let it rest before carving. After removing your turkey from the oven, tent it loosely with foil and let it rest for at least 15 minutes. This helps the juices redistribute and keeps the meat tender.
• Check your oven shelf height. Make sure your turkey fits comfortably before preheating the oven — especially if you’re using a high-sided roasting pan. (I always remove the top shelf and cook it on the bottom shelf.

Side Dishes to Serve with Roasted Turkey

There are so many different favorite recipes that go with roast turkey – like mashed potatoes & gravy, old fashioned stuffing, sweet potatoes, and so many more! I put together an entire list of yummy side dishes for Thanksgiving dinner that pair wonderfully with this roast turkey with bacon.

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