Maple Bacon Glazed Turkey Recipe

Maple Bacon Glazed Turkey Recipe

4-hour 35-Minute recipe Serves 14
This flavourful recipe produces a crispy-skinned bird with a deep caramel colour and super juicy interior (from basting with chicken broth while it roasts). Our maple bacon glazed turkey recipe is sure to stun at your next dinner party.
4-hour 35-Minute recipe Serves 14

Directions

Prep: 25 mins | Cook: 2 hours 25 mins
  • 1

    Remove turkey from refrigerator 1 hour before roasting. Remove from packaging. Remove neck and giblets. Pat turkey dry with paper towels. Tie ends of drumsticks together with butcher's twine to secure.

  • 2

    Whisk maple syrup, mustard, chili powder, 2 tsp salt and 2 tsp black pepper in a medium bowl. Let stand, covered, at room temperature at least 30 minutes to allow flavours to meld.

  • 3

    Position rack in bottom third of oven, then preheat to 425°F.

  • 4

    Toss carrots, celery, onions, shallots and garlic in a large roasting pan. Place a roasting rack on top. Arrange turkey, breast-side-up, on rack. Lay bacon strips all over top of turkey.

  • 5

    Roast turkey, 45 minutes.

  • 6

    Pour one carton broth into a medium saucepan set over low to keep warm. Reduce oven temperature to 350°F. Baste turkey with 2 cups warm chicken broth. Continue roasting, basting with remaining warm broth halfway, until an instant-read thermometer inserted into thickest part of thigh reads 155°F, about 1 more hour.

  • 7

    Remove bacon from turkey. Baste turkey with maple glaze. Continue roasting, basting with maple glaze every 10 minutes, until an instant-read thermometer inserted into thickest part of thigh reads 180°F, about 20 more minutes. Transfer turkey from pan to a rimmed baking sheet. Tent loosely with foil and let rest at least 45 minutes before carving.

  • 8

    For the gravy: Meanwhile, strain pan drippings into a bowl and discard vegetables (or serve them with turkey). Add enough chicken broth from remaining carton to bring total liquid to 6 cups. Melt butter in a medium saucepan set over medium. Sprinkle over flour, remaining 1 tsp salt and remaining 1 tsp black pepper. Whisk until light golden brown, about 4 minutes. Slowly whisk in drippings mixture. Bring to a boil. Whisk until gravy thickens, about 10 minutes. Stir in herbs.

  • 9

    To serve, reheat remaining broth in a saucepan set over low. Remove legs and wings from turkey, then remove dark meat and shred. Remove breasts and cut crosswise into 1-in thick slices. Place meat on a platter and ladle some of warm broth overtop. Serve with hot gravy.

  • 10

    TIP: Maple glaze can be made up to 2 days in advance and refrigerated, covered, until ready to use.

  • 11

    TIP: Reserve bacon to use in sandwiches, or re-heat for breakfast.

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Last updated: June 30th, 2021

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