Impress your guests with this tender and juicy turkey, covered in plenty of crispy bacon!
Mix together butter, garlic, thyme, sage, smoked paprika, and salt. It can be prepared up to three days before and stored in the refrigerator. Let it get to room temperature before using.
Arrange an oven rack at the bottom third of the oven. Remove any upper racks.
Preheat oven to 425°F.
Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. It's important to get the skin dry so that the butter will stick to the turkey!
Gently loosen and lift skin from turkey breast without totally detaching skin. (you can use rubber gloves here!) Rub 3 tablespoons garlic butter under the skin.
Wrap each wing with 1 slice of bacon and then tuck the wingtips under the bird.
Set out a large piece of parchment paper and place 8 pieces of bacon side by side, leaving no space in between.
Rotate the parchment 90 degrees so that you are looking at a diamond instead of a square.
Gently flip the parchment paper over so the bacon is on the top of the turkey with the tip of the diamond at the neck of the turkey.
Roast for an additional 2-2.5 hours or until the turkey reaches an internal temperature of 165°F. Timing will adjust based on the size of your turkey. The general rule of thumb is 13-15 minutes for each pound of turkey. Basting and opening and shutting the oven will affect cooking time as well. Use tin foil to cover the turkey if the bacon starts to get too crispy. Baste the turkey every 20-30 minutes.
Use the drippings to make a gravy (check out my bacon gravy recipe! Link in the post!)