Bacon-wrapped turkey

Ingredients

◆ Four garlic cloves;

◆ Half pound butter (room temperature); ◆ Handful mixed fresh herbs (rosemary, thyme, parsley, sage);

◆ One-and-a-half pound thick cut bacon, divided; ◆ Three carrots, peeled and cut into three pieces; ◆ Three leeks, cleaned and cut into three pieces; ◆ Two stalks celery, cut into three pieces;

◆ One onion, quartered;

◆ Two apples, peeled and sliced;

◆ One, 14-pound turkey;

◆ Kosher salt and pepper

Instructions

For the bacon butter

Place one shelf at the oven bottom and heat the oven to 450 degrees. Put the garlic cloves in a food processor and whirl to a fine mince. Add herbs and briefly chop, add butter, half pound of bacon and combine. To prepare the turkey

Remove the neck, gizzards, liver, pop-up thermometer and assorted parts that come with your turkey and discard, unless you use these for gravy. Slide your hands between the turkey and skin to separate. Work your hands all the way around the turkey so that the skin separates from the flesh. Spread half of the compounded bacon-herb butter all round the turkey and squeeze the remaining under the skin by giving the turkey a massage. Season with salt and pepper.

To weave the bacon jacket

Wrap the turkey with beacon, beginning from its back to the drumsticks. Make sure that the bacon pieces are slightly overlapping each other until the entire bird is covered. Place another horizontal strip of bacon across the breast just below the neck hole. Now place a vertical strip of bacon on the far right of the bird, going from the neck end towards the bottom. Alternate weaving horizontal and vertical strips to achieve an interlaced jacket, taking care to slightly overlap each strip. Using some kitchen string, tie the legs of the bird together.

To cook

Place a rack at the bottom of the oven and remove all the top racks. Heat the oven to 450 degrees before scattering carrots, leeks, celery, onion and apples at the bottom of a roasting pan. Place a roasting rack on top of the vegetables and place the turkey on top of the rack. Roast for 30 minutes at 450 degrees and then reduce the heat to 375 degrees. Watch the bacon. As soon as it begins to darken, cover with tin foil. (This usually happens in the first 30 minutes). Cook the turkey until its internal temperature reaches 160 degrees for about three-and-a-half hours (or it can be 15 minutes per pound depending on the size of the bird).

When the turkey reaches 155-160 degrees, remove from the oven and let it rest for 30 minutes before serving.

The turkey will continue to cook while resting and the internal temperature will rise to 165 degrees. (Use a thermometer to safely determine when the turkey is done) and then serve when done.