Ingredients
Equipment
Method
- Preheat oven to 325°F.
- Prep the turkey: Remove giblets and pat the bird dry.
- Stuff the cavity with the onion, orange, carrots, rosemary, thyme, garlic, and one stick of butter.
- Gently lift the skin over the breast and spread softened butter underneath for maximum moisture.
- Place the turkey on a roasting rack inside a large roasting pan — this keeps the bottom from getting soggy.
- Cover loosely with foil and bake for about 15 minutes per pound (around 4 hours for an 18½ lb bird).
- Halfway through cooking, remove the foil and lay bacon strips across the top of the turkey, slightly overlapping.
- Return to oven and continue roasting until internal temperature reaches 165°F at the thickest part of the breast.
- Let rest 10–15 minutes before carving. This locks in the juices.
- Slice, serve, and enjoy that smoky, juicy perfection!
Video
Notes
Cooking Tips
Use a roasting rack — it helps the heat circulate evenly and prevents the bottom from steaming.
Baste with orange juice halfway through for extra brightness.
If the bacon browns too quickly, lightly tent with foil.
Don’t skip the resting step — this makes all the difference in moisture.
Use a roasting rack — it helps the heat circulate evenly and prevents the bottom from steaming.
Baste with orange juice halfway through for extra brightness.
If the bacon browns too quickly, lightly tent with foil.
Don’t skip the resting step — this makes all the difference in moisture.