Let’s face it, Thanksgiving Day is right around the corner, and we all know it wouldn’t be the same if the turkey was missing from the table. While you can’t really go wrong with the more conventional approach to cooking that once-a-year mouthwatering bird, there is another technique that is so salivating to the senses that it’ll likely make your guests want to return to your house to fill up their dinner plates year after year.
It’s called the “Bacon Bird”, and if we’re being serious, this delicacy deserves a gold star. It’s just that good. However, wrapping a turkey in bacon is an art, and if it’s your first time, you may find yourself practicing the bacon-strip weave more than once just to get it right. But don’t fret: This video tutorial by YouTuber Smoky Ribs will walk you through each step of this bacon-wrapped turkey. You can find the full recipe, including ingredients and step-by-step instructions below.
- 1 (12-17 pound) Whole Turkey
- 30-40 Bacon Strips
- 1 Bottle of Jack Daniels
- Hickory Smoked Grillin’ Rub Seasoning & Cajun Seasoning
- 2 Gallons of Hot Water
- 2 Cups of Kosher Salt
- 1 & 1/2 Cups of Brown Sugar
- 2 tbsp. Peppercorn
- Pure Maple Syrup
- 3-4 Bay Leaves
- Butter (Softened)
- Garlic Cloves
- 3-4 Whole White Onions
Once you’ve completed the cooler tutorial (as seen in the video above), pat down the uncooked turkey with paper towels to make sure it’s dry. To create a savory blend of aromas, fill the cavity of the bird with an onion quarter and approximately one palm full of garlic cloves.
Gently massage the grilling rub (or your choice of bird seasoning) onto the entire body of the turkey. Sprinkle some of the rub into the turkey cavity.
Next, mix together 1/4 cup of maple syrup and soft butter in a small bowl. Massage the buttery paste all over bird, including its underbelly.
After you glaze the turkey, you can begin the process of weaving your bacon. You may want to do your weave over a cutting board (see video) to make the process a bit easier.
Using your hands, you’ll complete two weaves with approximately 20-30 strips of bacon per weave. Carefully place the bacon weaves in your freezer. After 20 minutes, take the weaves out and cover the breast and back sides of the turkey. Secure the weaves by holding down the ends with toothpicks.
Place the bird on a baking sheet of your choice. Use the remaining bacon slices to wrap each leg.