How to make
The turkey is taken out of the refrigerator at room temperature for about 60 minutes to rest.
It is cleaned with a candle to remove any remaining fluff. The neck and its entrails, if any, are removed. Fold the wings under its chest so they don't burn during roasting.
Place the butter in a bowl, season with black pepper, sprinkle with grated lemon peel and grated garlic cloves. Mix with a potato press until creamy. Add 2 tablespoons of olive oil, mix again.
Carefully separate the skin from the meat with the fingers of one hand, also from the underside. Into the space that has separated, 1/3 pieces of butter mixture are stuffed with the fingers and with the other hand they are distributed by sliding with the palm.
The skin should not be torn. It is turned to the other side and the action is repeated with the remaining second part of the butter.
Salt and pepper are sprinkled in the cavity, three quarters of a cut lemon and half a peeled onion and the bay leaves are added.
The skin is pushed inward. Spread the rest of the butter generously on top and sprinkle with olive oil. Place in a baking dish. Now is the time to place the filling of choice.
Roast on the highest heat of the oven, which is 570°F (300°C) for me, for no more than 15 minutes. Take out and cover with the bacon pieces, overlapping each other.
Put it back in the oven and roast at 340°F (170°C) for about 2 1/2-3 hours, basting it with turkey sauce every 30 minutes. I used a roasting thermometer.
After this time, take it out of the oven, wrap it in aluminum foil and a cotton towel and let it rest for about 30 to 60 min. The roasted turkey is served cut into desired pieces. Drizzle with sauce.
I added some standard rice stuffing and spices. The side dish is mashed potatoes and stewed peas with butter.
The roasted turkey wrapped in bacon is very tasty.
Note: My turkey was not big - about 3 or so kg. The same recipe can be used to make a large chicken.
