To satisfy your wing craving without getting your hands filthy, try this recipe for a healthy version of the popular game day food. While the chicken is grilling, baste it with a spicy sauce to flavor the flesh, and then drizzle blue cheese dressing over each breast to tone down the intensity.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 4 hrs |
| Servings: | 32 |
| Yield: | 1 16-pound turkey |
Ingredients
- ¼ cup dried sage
- 2 tablespoons garlic powder
- 1 (16 pound) whole turkey, neck and giblets removed
- 2 (12 ounce) packages bacon
- 2 cups water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in a large baking dish.
- Sprinkle sage and garlic powder over entire turkey. Wrap turkey completely with bacon. Place turkey on the rack in the prepared baking dish. Pour water into the dish.
- Bake turkey in the preheated oven, basting every 45 minutes with juices in the baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 0 g |
| Protein | 49 g |
| Saturated Fat | 6 g |
| Sodium | 274 mg |
| Sugars | 0 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Always enjoy bacon wrapped anything,lol It says to baste and I have done both baste and no baste as Cheryl said, but basting is way way better
I made some modifications. I used thick cut bacon that I picked up from a local butcher. I used bottled minced garlic instead of garlic powder. I also use a whole bone in turkey breast that I removed the skin from. The bacon provides more than enough fat to keep the turkey moist. I used applewood wood chips on my gas grill and slow smoked this at about 250-325 degrees for several hours until I reached an internal temp of 165 F. THIS WAS THE BEST TURKEY I’VE HAD IN MY LIFE! Perfectly moist and tender. Flavorful. Wonderful. Sublime. Served with homemade mac and cheese, Hawaiian dinner rolls, and finely chopped sauteed Brussel sprouts with bacon. Paired with a nice Italian Prosecco and a French Vouvray.
Looks as good as it tastes. No basting. EASY for novice
It was easy to make and my husband LOVED it!
Take the bacon off and brown turkey at the end for 45 minutes
Delicious. I chopped sage and parsley into soften butter and refrigerated it. I put small pats of the herb butter under the skin. The bacon added more flavor, there was none of the bacon left and barely any turkey.
I used an 8 pound bone in turkey breast and that worked just fine too. I didn’t really taste the bacon in the turkey meat but it sure kept it moist. I had to cover it with foil in the last hour to prevent the bacon from getting too done but other than that I made as written.