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.