1 Lemon

1/2 cup butter at room temperature

2 tbsp + 1 tsp chopped fresh parsley

2 tsp minced fresh rosemary

2 tsp  minced fresh thyme

2 cloves garlic, minced, about 1 1/2 tsp

1 turkey, 12-14 lbs thawed if frozen

2 sprigs each fresh parsley, rosemary and thyme

5 slices of bacon

Preheat over to 350 degrees.  Great 1 tsp zest from lemon; quarter lemon and reserve.  In bowl, stir together butter, 2 tbsp parsley, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp garlic and zest.  Carefully separate skin from turkey breast.  Spread butter mixture over breast meat; pat skin down to smooth.

Fill turkey cavity with parsley, rosemary and thyme sprigs and lemon quarters.  Is desired, truss turkey; place in large roasting pan.  Sprinkle turkey with remaining 1 tsp parsley, 1 tsp rosemary and 1 tsp thyme.  Arrange bacon slices over turkey breast.

Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 degrees, 2 1-2 to 3 hours, tenting with foil if browning too quickly.  Transfer turkey to serving platter; remove bacon and reserve for other usage if desired.   Let stand for 20 mins before slicing.