Uploaded December 2016 | Updated September 2026, 3 weeks ago
Traditional Roast Turkey or Bacon Wrapped Roast Turkey?
The Bacon Craze is sweeping our country!!!
Given the fact that roast turkey turns out so good in an outdoor camp oven, we decided to see for ourselves which was better. A traditional roast turkey, using only salt and pepper as seasoning, or a bacon wrapped roast turkey, using three packages of applewood smoked bacon and an assortment of spices, besides just salt and pepper. The results surprised us.
Traditional Roast Turkey
(Using a 14" Deep Camp Oven & a 12 Lb. Bird)
Ingredients:
1 - 12 lb turkey, rinsed and patted dry
salt
pepper
Directions:
Season the turkey with salt and pepper and place onto a trivet, inside the 14" DCO.
Bake for 3 hrs., using one tight ring of briquettes on the lid and one tight ring of briquettes under the oven wall, changing coals every hour.
At 3 hrs., change coals again as before, but add a 2nd tight ring of briquettes next to the single ring of coals on the lid and bake for 30 minutes. (2 tight rings on the lid, 1 tight ring under the oven wall)
Bacon Wrapped Roast Turkey
(Using a 16" X 12" Deep Oval Oven & a 16 Lb. Bird)
Ingredients:
1 -16 lb turkey, rinsed and patted dry
3 - 1 lb packages of applewood smoked bacon
salt
pepper
garlic powder
ground thyme
marjoram
onion powder parsley flakes
rubbed sage
tinfoil
Directions:
Season the turkey using dry seasonings and set aside.
Braid 1 package of bacon using a flexible cutting board as a work surface and carefully place over the front of the turkey.
Place the bird onto trivet, inside the deep oval oven.
Braid another package of bacon and carefully place over the rear of the bird. (Repairs to the braided sections are a given)
Use the 3rd package of bacon to either complete the "turkey's sweater", or place inside the bird's cavity.
Lay a sheet of tinfoil over the bird.
Bake for 3 hrs., using one tight ring of briquettes on the lid and one tight ring of briquettes under the oven wall, changing coals every hour.
At 3 hrs. remove tinfoil covering and change coals again as before, but add a 2nd tight ring of briquettes next to the single ring of coals on the lid and bake for 30 minutes. (2 tight rings on the lid, 1 tight ring under the oven wall)
At 3 1/2 hrs. add enough coals to the lid, to make a single solid covering and bake an additional 30 minutes, to get a nice brown on the bacon.
Traditional Roast Turkey or Bacon Wrapped Roast Turkey?
The Bacon Craze is sweeping our country!!!
Given the fact that roast turkey turns out so good in an outdoor camp oven, we decided to see for ourselves which was better. A traditional roast turkey, using only salt and pepper as seasoning, or a bacon wrapped roast turkey, using three packages of applewood smoked bacon and an assortment of spices, besides just salt and pepper. The results surprised us.
Traditional Roast Turkey
(Using a 14" Deep Camp Oven & a 12 Lb. Bird)
Ingredients:
1 - 12 lb turkey, rinsed and patted dry
salt
pepper
Directions:
Season the turkey with salt and pepper and place onto a trivet, inside the 14" DCO.
Bake for 3 hrs., using one tight ring of briquettes on the lid and one tight ring of briquettes under the oven wall, changing coals every hour.
At 3 hrs., change coals again as before, but add a 2nd tight ring of briquettes next to the single ring of coals on the lid and bake for 30 minutes. (2 tight rings on the lid, 1 tight ring under the oven wall)
Bacon Wrapped Roast Turkey
(Using a 16" X 12" Deep Oval Oven & a 16 Lb. Bird)
Ingredients:
1 -16 lb turkey, rinsed and patted dry
3 - 1 lb packages of applewood smoked bacon
salt
pepper
garlic powder
ground thyme
marjoram
onion powder parsley flakes
rubbed sage
tinfoil
Directions:
Season the turkey using dry seasonings and set aside.
Braid 1 package of bacon using a flexible cutting board as a work surface and carefully place over the front of the turkey.
Place the bird onto trivet, inside the deep oval oven.
Braid another package of bacon and carefully place over the rear of the bird. (Repairs to the braided sections are a given)
Use the 3rd package of bacon to either complete the "turkey's sweater", or place inside the bird's cavity.
Lay a sheet of tinfoil over the bird.
Bake for 3 hrs., using one tight ring of briquettes on the lid and one tight ring of briquettes under the oven wall, changing coals every hour.
At 3 hrs. remove tinfoil covering and change coals again as before, but add a 2nd tight ring of briquettes next to the single ring of coals on the lid and bake for 30 minutes. (2 tight rings on the lid, 1 tight ring under the oven wall)
At 3 1/2 hrs. add enough coals to the lid, to make a single solid covering and bake an additional 30 minutes, to get a nice brown on the bacon.
