Once a year, most of the country makes a Turkey. Some brine it, deep fry it, smoke it, or just bake it in an oven. But why do that when you can do THIS?

For week #47 of my “52 In 22” cooking challenge, I am once again making my favorite Thanksgiving Turkey recipe – a “maple glazed bacon wrapped” Turkey!

This recipe is from Chef Tyler Florence, and it’s a terrific visual way to celebrate Thanksgiving!

YES – A “Maple Glazed Bacon Wrapped” Turkey!

When I discovered this recipe, my world changed – there are variations in a number of my cookbooks, so I won’t give a singular credit – but know it’s the most delicious Turkey I have ever had!

There is no real prep work you can do – except be sure to buy your Turkey ahead of time so that it is completely thawed on Thanksgiving morning – the rest of the recipe gets done from scratch!

Your ingredients:

14-16 lb Turkey

1 pound butter

sage

Rosemary

Maple Syrup

1 pound bacon

salt and pepper

Get Your First Bird Ready To Go!

First, take your thawed Turkey…we used a 14-pounder, which worked well….clean it out – setting aside the gizzard and neck for gravy stock of course!

Pat your Turkey dry, salt and pepper the inside and then slather – and I mean SLATHER – the whole bird in butter…

I used 3/4 of the butter, which I let soften at room temperature and added chopped rosemary and sage as well…

You can use a variety of fresh herbs like Rosemary and Sage, and as it is chopped up and integrated into the butter it will permeate the bird I rub it on…and you can stuff some butter underneath the skin as well…and then you want to grab your best friend in the world…BACON!

Show The Bacon Love!

How easy is this? Decorate your Turkey with bacon! Be as creative as you want in layering the bacon across the turkey, some people even like to “braid” theirs…it will stick nicely to the butter, is easy to maneuver around the drumsticks and wings, and looks great when you are finished!

Time To Glaze Your Bird!

Of course, I didn’t get a shot of the actual “maple glazing” – but you know what to do: just brush maple syrup over the bacon, painting it nicely for a great flavor and color! Use as much as you want but know the taste will be worth an extra layer!

For me, Turkeys are incredibly easy to make. You can always find great recipes and cooking guidelines online and in a wide variety of cookbooks and magazines, but I cooked my 14-pounder for 3-1/2 hours at 325 degrees.

Of course, you will use a thermometer to check the internal temperature, and you can tent it with aluminum foil or a brown paper bag if you want to avoid too much color…once at the proper temperature, take it out!

I let the bird rest for 20-30 minutes when done.

After that, all you need to do is carve and serve – I add a couple of slices of the crispy bacon along the side for extra flavor…oh, and if you REALLY want to be an overachiever, here is what someone did with the bacon:

That’s a very intricate weave, so you are on your own with that…

And if you want some amazing stuffing, try this recipe:

White Castle Stuffing!

This is no joke – White Castle burgers make a great stuffing! Listen, it tastes great, is easy to make and is a funny thing to talk about as well!

Another great new side dish to make is a variation on mashed potatoes – make a roasted “potato cake” instead!

This classic preparation is from Chez L’Ami Louis in Paris and it’s also a showstopper!

See the recipe for both here:

Thanksgiving is such a food lovers dream – but if you re worried about all of the calories, remember you can use the leftovers in a very healthy way:

This very healthy Turkey Chili is a great way to use leftover Turkey – click here for that recipe:

For those of you who missed it, I also shared this delicious Turkey day idea:

Yes, it’s Thanksgiving Turkey Dinner Candy Corn!

I at it so you don’t have to – but it was surprising in many ways – click here to see:

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Leave a comment and let me know what you think of this recipe – and if you like the story please share on social media – thanks!

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