- 1 (12–14-pound) turkey, at room temperature
- ¼ cup rubbed sage
- ½ cup unsalted butter, at room temperature
- ½ cup maple syrup (divided)
- 1 large, yellow onion, cut into wedges
- 1½ pounds thick-cut bacon
- Remove the neck and giblets, then rinse the turkey with cold water. Pat dry with a paper towel.
- In a medium bowl, mix together sage, butter, and ¼ cup of maple syrup.
- Use a butter knife to separate the skin from the breast. Be careful not to tear the skin.
- Rub the butter under the skin and around the cavity.
- Add the onion inside of the cavity.
- Use a large piece of parchment paper to weave a bacon blanket for the turkey.
- Line up 8 pieces of bacon horizontally, so they touch. Starting from the left side, fold 2 inches of every other strip of bacon to the right. Lay down 1 strip of bacon vertically over the flat strips to create a margin. Unfold the folded end of bacon. Starting from the top horizontal strip, fold over every other strip of bacon (that hasn’t been folded down already) to the left and lay down a vertical strip. Continue to add the bacon vertically and weave until you finish the bacon blanket.
- Pick up the parchment paper with the bacon on it and invert it over the turkey. Tuck the bacon lattice around the turkey legs and between the crevices of the thighs and body of the turkey.
- Pour the other ¼ cup of maple syrup over the bacon.
- Place the bacon-wrapped turkey in the smoker.
- We used the Camp Chef Smokepro DLX Pellet Grill. This smoker has a digital heat control that automatically feeds pellets to maintains temperature. Smoke for 7 hours or until the internal temperature of the turkey reads 165°F.
- Let the turkey rest before carving.
|NUTRITIONAL INFO||PER SERVING|
|Calories||380 (220 from fat)|
|Carbohydrate||8g (0g dietary fiber, 7g sugar)|
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