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Prep Time
10 mins
Total Time
3 h 40 m
Serves
10, plus leftovers

Ingredients

1 pkg
Panache Thick Cut Peppered Bacon
375 g
1/4 cup
Dijon mustard
60 mL
1 tbsp
honey
15 mL
2 tsp
each dried thyme and dried rosemary leaves
10 mL
1 tsp
dried tarragon leaves
5 mL
1 tsp
salt
5 mL
12 lb
1 turkey, fresh or frozen and thawed
5.5 kg
1 cup
reduced sodium chicken broth
250 mL
3 tbsp
cornstarch
45 mL

Method

Step 1
Preheat oven to 350°F (180°C). Arrange half the bacon strips side by side on parchment-lined baking sheet. With remaining strips, weave bacon over and under the arranged strips to create a lattice pattern. Place in freezer 15 to 20 min. until firm.
Step 2
Meanwhile, stir together mustard, honey, thyme, rosemary, tarragon and salt. Pat turkey dry, inside and out, with paper towel. Rub mustard mixture all over outside of turkey and inside cavity. Tie legs together with kitchen twine and tuck in wing tips. Place turkey, breast-side up, on rack in roasting pan. Drape chilled bacon lattice over turkey to cover breasts and legs. Cover bird loosely with foil.
Step 3
Roast in preheated oven 2 1/2 hr. Remove foil; continue to cook approx. 30 to 60 min. until instant-read thermometer registers 180°F (82°C) when inserted into thickest part of inner thigh. Cover turkey with foil, if bacon begins to darken too quickly. Transfer turkey to serving platter. Remove kitchen twine, tent loosely with foil and let rest 30 min. before carving.
Step 4
Meanwhile, skim fat from pan juices in roasting pan and discard. Heat juices over medium heat. Stir in broth and 1 cup (250 mL) water; bring to a boil. In cup or bowl, whisk cornstarch with 3 tbsp (45 mL) water until smooth. Gradually whisk mixture into sauce. Simmer 8 to 10 min. until gravy is thick and glossy. Strain and serve with sliced turkey.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (3 oz/90 g turkey, plus 2 tbsp/30 mL gravy):
Calories:
180
Fat:
8 g
Saturated Fat:
2 g
Carbs:
3 g
Sugar:
1 g
Cholesterol:
90 mg
Protein:
24 g
Sodium:
340 mg