Bacon and Herb Roasted Turkey

Instructions

1. Place bacon, salted butter, shallots, garlic, sherry, Dijon mustard, sage, thyme, and rosemary in a food processor. Pulse until mixture is a smooth paste. Refrigerate until completely chilled.
2. Preheat oven to 350ºF. Position rack in the lower 1/3 of oven.
3. Remove neck and giblets from turkey and reserve for making gravy, if desired. Wash turkey inside and out then place onion and lemon quarters inside cavity.
4. Tie legs closed with cooking twine to hold together.
5. Starting around the neck of the turkey and working downward, use fingertips to carefully separate skin from breast and leg meat without piercing skin.
6. Insert bacon butter in between skin and meat, massaging gently to work butter into an even layer.
7. Rub the skin on the breast with oil, salt, pepper and lemon zest. Tent foil loosely over turkey.
8. Cook 20 to 25 minutes per pound or until thermometer registers about 150ºF when inserted into the thigh (be careful it does not to touch the bone). Remove foil and cook uncovered until internal temperature reaches 160ºF and skin has browned.
9. Remove turkey from oven and allow to rest 20 to 30 minutes covered loosely with foil until ready to serve.