Roast Turkey with Bacon, Apple, Cranberries, and Pecans {THM:S, Paleo}

If you want to know how to roast a perfect turkey breast, then this is the recipe you have been looking for. This is the second time I have roasted a turkey and I have to admit, it was stellar. It was incredibly juicy and tender, and the topping was superb.

Start planning to have this tender and tasty turkey for Thanksgiving next month. Healthy, delicious, and crowd-pleasing, you will not be sorry that you used this recipe.

Everyone will love it, guaranteed.

…unless they just hate absolutely delicious things. Then they will hate it, guaranteed.


Roast Turkey with Bacon, Apple, Cranberries, and Pecans {Paleo}

Serves 6



2 large carrots

1 large onion

6 cloves garlic

1.5kg turkey breast

drizzle coconut oil

Dried rosemary and thyme

sea salt and freshly ground pepper


2 tablespoons coconut oil

200g bacon

1 medium onion, diced

2 green apples, cored and finely diced

2 cloves garlic, minced

1/2 cup dried cranberries, unsweetened

1/2 cup chopped pecans

Dried rosemary, sage, and thyme

Stage 1: Prepare the Turkey and His Veggie Bed

1. Prepare a large roasting dish (or, as you see that I use, a disposable oven tray–I don’t own any roasting trays!) and preheat oven to 200C.

2. Chop 2 large carrots and 1 large onion roughly and place in the tray. Smash 6 cloves garlic with the flat edge of your knife (but do not worry about peeling) and throw them in the tray as well. (Note: Celery would also work well, but my husband hates celery!)


3. Place 1.5kg turkey breast on top of the veggie bed you have created. Drizzle over some coconut oil and top with a shake of dried rosemary and thyme, as well as the contents of a few twists of the salt and pepper grinder.

4. Cover with aluminum foil, lower the oven to 180C and cook covered (to keep the juices in) for 1 hour.

Stage 2: Prepare the Bacon, Apple, Cranberry, and Pecan Topping


1. Preheat a pan on a medium low heat with 2 tablespoons coconut oil.

2. Dice 200g bacon and 1 medium onion. After 3 minutes add 2 cored and finely diced green apples and 1/2 cup dried unsweetened cranberries. Fry until the onion is translucent.


3. Add 2 cloves minced garlic1/2 cup chopped pecans, and a pinch of dried rosemary, sage, and thyme. Simmer on a low heat, covered, for 5 minutes.

4. Turn the heat off and let sit, covered, until the turkey is ready.


Stage 3: Put It All Together…

1. After the turkey has been baking, covered, for one hour, remove from the oven, remove the cover and flip the turkey. Make sure you mix round the veggies and topping to cover everything in the juices of the turkey.

2. Bake for 15 minutes uncovered, then stir around the veggies and flip the turkey and top with the prepared topping–making sure that you pile up (most of) the topping on top again. This will let the juice get into the topping and make it noms.

3. Bake uncovered for another 15 minutes, or until the top is browned (try to have the skin side up at this point, so the skin goes crispy).

[EDIT: If eating for an “S” on THM, be mindful of how many of the apple/cranberries you are consuming. Make sure you stay under 5g carbs – or eat a bit more and enjoy an S-Helper or XO!]

Your delicious turkey is now ready to fill the mouths of your family and your guests with deliciousness! ❤



Slice it up.



{Can you see how juicy and tender it is?!}



{Oh my, so much deliciousness!}



Serve with veggies and oven-roasted tubers (or radishes on THM) with sea salt and rosemary.



Give thanks to the One who gives you all your delicious things and happy times.


EVERY day can be a day of Thanksgiving.

And Turkey. You can always have turkey.

{Linked to Modest MondaysFat Tuesdays; Jack of All Trades; Allergy Free Wednesday}

4 thoughts on “Roast Turkey with Bacon, Apple, Cranberries, and Pecans {THM:S, Paleo}

  1. Thanks for the recipe! It sounds delicious and just perfect for fall 🙂 I have tried a couple paleo recipes before and this one looks great! PS – I found you on the Tuesday blog link-up! It’s so fun to find new blogs 🙂


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