Roasted Turkey

Nicholas Mork
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Thanksgiving
Servings 12 people


  • 12-18 lb turkey
  • brine *optional (see recipe)
  • 2 sticks butter (room temperature)
  • 6 slices apple smoked bacon
  • 2 Tbsp garlic salt
  • 1 Tbsp rosemary
  • ½ tsp black cracked pepper
  • 3 minced garlic cloves
  • 2 onions


  • Place turkey in a large oven pan, preferably with a cover. If no cover, then simply cover turkey with aluminum foil to hold in moisture during the first half of the baking process.
  • With a scissors, cut bacon into small squares. Then make several slits in the turkey skin, sliding the pieces of bacon under the turkey skin.
  • In the same slits where the bacon was inserted, take the butter and insert under the skin. Any extra butter left over, place in the cavity. This will be a good base for the baking process and will make the gravy extra special.
  • Dry rub the garlic salt, rosemary and pepper all over the turkey. Excess butter should help these ingredients stick nicely to the bird.
  • Insert the chopped onion and garlic cloves into the cavity.
  • Bake turkey in the preheated oven until no longer pink at the bone and the juices run clear, for about 3 hours. Meat should be 180 degrees. It’s helpful to use a basting brush to run juices over turkey at least 3 times during the baking process. Remove turkey from the oven and allow to rest uncovered for about 20 minutes before slicing.