This turkey will bring your Thanksgiving feast to the next level!
* IMPORTANT * If you're brining your turkey, which I recommend, it must be brined before you begin this recipe. Brining the turkey is not included in the prep time and will take about 18 hours. (Don't worry, 99% of that time is inactive.) Here's the recipe and how to do it. And while I always prefer DIY, you can also purchase a pre-brined turkey. (FYI, all Kosher turkeys are brined.)
Place the turkey, breast side up, on the roasting rack and into the oven. After about 15 minutes, use a basting brush to spread the rest of the butter on the turkey's surface. Continue to roast until the skin is brown, about 10 more minutes. Then remove from the oven and reduce the heat to 350 degrees.
Gently turn the turkey over so the breast side is down on the rack. (Yes, this is tricky with a big turkey -- you might want to use heat resistant silicone kitchen gloves, or hold each end with paper towels for a better grip.) Cover the back and sides of the turkey with the bacon slices, using rosemary sprigs to hold them in place.
When purchasing your turkey, allow about one pound per person. It's always better to get more than you think you'll need. Leftovers are the best!
You should purchase your turkey only one to two days before you plan to cook it and keep it stored in the refrigerator until you're ready to pop it in the oven.