Remove neck and giblets from turkey; reserve for another use or discard. Pat cavity and skin completely dry with paper towels. Let turkey stand at room temperature for 30 minutes to ensure drying.
This show-stopping centerpiece combines the classic appeal of tender roasted turkey with the irresistible flavor and crispiness of bacon. The bacon lattice creates an extra-juicy turkey as well as guarantees to impress guests.
Servings and Ingredients
|1 (12- to 14-lb.) Hy-Vee frozen whole turkey, thawed|
|1 (0.8-oz.) pkg. fresh poultry herb blend (rosemary, sage and thyme), divided|
|½ c. Bacon Up bacon grease|
|2 tbsp. Hy-Vee mimosa seasoning, divided|
|1 tbsp. Hy-Vee Select 100% pure maple syrup|
|1 navel orange, cut into thick wedges|
|1 bulb garlic, halved crosswise|
|1 (24-oz.) pkg. Hy-Vee Hickory House applewood smoked thick-sliced bacon (16 to 18 slices), divided|
|4 c. Hy-Vee refrigerated orange juice|
|2 recipes Simple Pan Gravy, for serving|
|Orange slices, for garnish|
|Fresh sage sprigs, for garnish|
|Fresh thyme sprigs, for garnish|
|Pomegranate arils, for garnish|
Things To Grab
- Paper towels
- Cutting board
- Sharp knife
- Small bowl
- Hy-Vee vegetable oil cooking spray
- Large shallow roasting pan with roasting rack
- Parchment paper
- Wooden toothpicks
- 4 cup glass measuring cup
- Metal spatula
- Medium saucepan
- Whisk or wooden spoon
- Large serving platter
Finely chop 2 Tbsp. poultry herbs. Stir together chopped poultry herbs, bacon grease, 1 Tbsp. mimosa seasoning and maple syrup in a small bowl. Rub mixture evenly on outside of turkey. Refrigerate turkey, uncovered, for 30 minutes or up to 1 day.
Place oven rack in lower third of oven. Preheat oven to 350 degrees. Spray a roasting rack from a large shallow roasting pan with cooking spray; return rack to roasting pan and set aside. Place orange wedges, garlic halves and remaining poultry herb sprigs in turkey cavity; set aside.
Arrange 6 slices bacon, side-by-side, on a 12-in.-square sheet of parchment paper. Weave an additional 6 slices bacon perpendicular to first 6 strips, forming a lattice. Adjust the bacon lattice so it is loosely woven. To transfer lattice to turkey, flip over parchment paper with bacon lattice and place on turkey in a diamond shape with the parchment paper point at the top of the neck. Carefully peel off parchment; adjust bacon lattice to cover turkey breast. Secure bacon lattice to turkey with wooden toothpicks, if necessary.
Wrap turkey drumsticks with remaining bacon slices in a single layer. Secure with toothpicks, if necessary. Tie drumsticks together with kitchen string. Twist wing tips under back. Sprinkle remaining 1 Tbsp. mimosa seasoning over bacon top and turkey sides.
Add orange juice to bottom of roasting pan. Place turkey, breast side up, on prepared roasting rack in roasting pan. Cover turkey and roasting pan with foil.
Roast turkey for 2 hours. Remove foil and rotate pan. Roast for ½ to 1 hour more or until turkey reaches 165 degrees in breast, rotating pan during the last 15 minutes. Remove turkey from oven. Transfer turkey to a large cutting board; reserve drippings in roasting pan for gravy. Loosely tent turkey with foil; let stand for 20 minutes. Prepare gravy, if desired.
Related Content, Side Dish
To serve, remove and discard orange wedges, garlic halves and herb sprigs from cavity of turkey. Transfer turkey to a serving platter. Remove toothpicks. Garnish with orange slices, sage and thyme sprigs and pomegranate arils, if desired. Serve with gravy.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 280mg
- Sodium: 520mg
- Total Carbohydrates: 13g
- Protein: 67g