1 thawed turkey
1 to 1 1/2 lb. flavored (hickory or maple) bacon (thick sliced)

1. Wash and clean turkey, remove giblets from the inside of the turkey and under the neck skin (cook these separately for giblet gravy), trim all visible fat from turkey, place the turkey in a large roasting pan.

2. Cover the turkey with a layer of thick sliced bacon. Seal the bacon covered turkey with heavy duty aluminum foil or with a tight fitting roaster lid. Cook for the time and temperature recommended (about 375°F) for the size of the turkey. No need to baste. This usually takes about 4-5 hours. Prepare the night before, refrigerate the whole thing, then put it in the oven at 6 am and go back to sleep. Check for doneness about 10 or 11 am.

3. Remove the foil or lid, turkey will appear to be uncooked at this point, but it is steamed through! Baste with juices, then remove juices. Brown the bacon covered turkey for about 1 to 2 hours or until bacon is crisp. Let stand for 1 to 2 hours while preparing all of the other Thanksgiving treats.

This turkey will be the tenderest, most flavorful turkey you have ever cooked. The meat will fall off of the bones.

Submitted by: Austinstar