Instructions

1. Preheat oven to 325F.
2. Finely chop 2 slices of bacon.
3. In small bowl, combine chopped bacon, chopped onion and chopped fresh sage. Set aside.
4. Remove giblets and neck bone from inside of turkey and place them in bottom of roasting pan.*
5. After rinsing turkey well, pat it dry with paper towels.
6. Loosen breast skin of turkey by sliding your fingers underneath it, ensuring that you don’t tear skin. Separate skin from meat as far back under breast as possible. Rub bacon mixture underneath skin and over entire breast. Reach down toward thigh bones with this mixture.
7. Salt and pepper inside of cavity of turkey. Fill cavity with extra sage, sweet onion wedges, garlic cloves, orange slices and bunch of fresh parsley.
8. Pull neck skin back and over cavity; secure with bamboo skewer.  
9. Tuck wings under turkey.
10. Tie legs together with cotton twine.
11. Place turkey breast side up on rack in roasting pan.  
12. Brush melted butter over entire breast, sides and legs of turkey.  
13. Salt and pepper outside of turkey.
14. Weave 8 strips of bacon in lattice pattern over breast. Tuck additional sage leaves underneath bacon weave.
15. Add extra onions, oranges and garlic to bottom of pan.
16. Pour chicken broth into bottom of pan.
17. Cover pan loosely with foil and place it in oven.
18. Roast for 2-1/2 hours. Remove foil. Roast for another 30 minutes to 1-1/2 hours. The turkey is done when thermometer inserted into thigh reaches 180F.  
19. Remove turkey from oven and cover with foil.  Allow it to rest for 20 minutes.
20. Carve and serve.