Create a new Thanksgiving tradition this year with a bird unlike any other. Pure maple syrup, fresh orange juice and thick-cut bacon combine in this unique and mouthwatering meal. Photo by Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks
Yields: 8 (with leftovers)
Cost Per Serving: $4.36
Prep Time: 30 min
Total Time: 4 hr
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Total Fat 19g
Saturated Fat 5.5g
Total Carbohydrate 9g
Dietary Fiber 0
• 1 (12- to 14-pound) turkey, thawed if frozen
• 3 medium onions, cut into wedges
• 8 sprig(s) fresh herbs, such as thyme, rosemary, sage, or a combination
• 2 medium carrots, cut into 2-inch pieces
• 2 stalk(s) celery, cut into 2-inch pieces
• 1/2 cup(s) pure maple syrup
• 1/4 cup(s) fresh orange juice
• Kosher salt
• 12 slice(s) thick-cut bacon
• 3/4 cup(s) low-sodium chicken broth
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1. Heat oven to 375 degrees F. Working on a baking sheet, remove the giblets and neck from the cavities. Reserve the neck (and the giblets, if desired). Using paper towels, pat the turkey dry. Stuff half the onions and herbs into the main cavity.
2. Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Place the turkey neck, carrots, celery, the remaining onions, and 2 sprigs rosemary in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it.
3. In a small bowl, whisk together the maple syrup, orange juice, and 2 teaspoon salt. Transfer 1/3 of the maple mixture to a second bowl and set aside. Brush half the remaining mixture all over the turkey. Lay the bacon over the turkey breast on a diagonal, overlapping the slices slightly. Stick toothpicks into the ends of each bacon slice (this will keep them from curling as they cook). Brush with the remaining maple mixture.
4. Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.)
5. Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board or cutting board set in a rimmed baking sheet (to catch juices while carving). Brush the bacon and turkey with the reserved maple mixture and remove the toothpicks. Cover loosely with foil and let rest for at least 25 minutes.
6. Reserve the pan and its contents for gravy. Carve the turkey as desired. Garnish with fresh rosemary, if desired.