Kevin's Garlic Herb Butter Bacon-Weave Turkey

Kevin the Bacon went all in on the holiday bird this time — a garlic herb butter piped deep under the skin, a full bacon lattice woven across the breast, and a homemade basting stock to keep it glossy and golden until it's fork-tender and ready for the table.

▶ Watch the video

Ingredients

• •1 stick butter, melted (for the garlic butter)
• •1 tablespoon garlic, minced (for the garlic butter)
• •2 sticks butter, softened (for the herb butter)
• •1 1/2 tablespoons fresh rosemary, chopped
• •1 1/2 tablespoons fresh thyme, chopped
• •1 1/2 tablespoons fresh oregano, chopped
• •1 1/2 tablespoons fresh sage, chopped
• •1 whole turkey
• •14-16 slices applewood smoked bacon (for the weave)
• •1 turkey neck, reserved (for the basting stock)
• •1 tablespoon Better Than Bouillon, chicken (for the basting stock)
• •Water (for the basting stock)
• •A few sprigs fresh thyme (for the basting stock)
• •3 tablespoons butter (for the gravy)
• •3 tablespoons flour (for the gravy)
• •Reserved turkey drippings (for the gravy)

Steps

1. Make the garlic herb butter: Melt the stick of butter with the minced garlic. Pour it over the two softened sticks of butter, then mix in the rosemary, thyme, oregano, and sage. Mix everybody up and let everyone get to know each other.
2. Prep the turkey: Clean the turkey of any excess skin and fat, then remove the organs and neck — reserve the neck for the basting stock.
3. Butter under the skin: Pipe the garlic herb butter underneath the skin, making sure it's well coated in both the legs and the breast area.
4. Weave the bacon: Lay strips of applewood smoked bacon side by side across the breast, lengthwise. Weave a second layer in the opposite direction, lifting every other strip up to slide a new piece under, alternating which strips sit up and down as you go, until the breast is covered in a woven lattice.
5. Make the basting stock: Simmer the reserved turkey neck, Better Than Bouillon, water, and thyme in a stock pot until reduced into a flavorful stock, then strain out the solids.
6. Roast: Roast at 325°F for about 30 minutes per pound, basting with the stock as it cooks, until the internal temperature reads 160-162°F.
7. Rest: Let the turkey rest until it climbs to a final internal temperature of 165-167°F.
8. Make the gravy: Whisk the butter and flour together into a roux, then slowly pour in the reserved drippings, whisking until silky smooth.