Pre-heat oven to 425 degrees.
Place turkey in a clean sink, take out gravy pack, “guts”, and neck. Save the neck and discard the rest. Rinse turkey with cold water. Place turkey into an old tea towel and use paper towels to pat dry. Use at least 3 paper towels at a time so they do not stick. Once turkey is completely dry, salt and pepper both sides of the turkey. Next rub the herb butter all over the turkey on both sides ( I use all the butter). Place turkey breast side op on tea towel and lightly press stuffing in (Use any recipe you’d like). Once Turkey has been stuffed add 1 1/2 cups of water to the bottom of your roasting pan. Next Gently lift the turkey into the roasting pan breast up. Cover stuffing only with a small piece of foil to prevent it from burning. Cook turkey at 425 degrees for 40 minutes and turn oven temperature down to 250 degrees (keep turkey in the oven while waiting for the oven to reduce to 250 degrees) Once oven has reached 250 degrees pull turkey out and add 1 1/2 cups Holland House White Cooking Wine all around the bottom of the roasting pan. Place turkey back in the oven and set timer for 5 hours. You will have to check the turkey in between for broth. I like mine to be half full with broth, so anytime it gets higher than half full I take out the extra broth and put in a separate bowl, let cool and refrigerate to use later for gravy. Once the 5 hours are up it is time to add the bacon. To do this I place the uncooked bacon on a paper plate that has been lined with paper towels, make sure the bacon is flat. Continue to alternate bacon and paper towels until the whole pound of bacon has been prepped on the plate to microwave. Microwave for 1-2 minutes. This will reduce the amount of grease that will drip off the turkey into the broth. Line the turkey with the bacon. Place turkey back into the oven and cook for an additional 3 hours or until turkey has reached a temperature of 170 degrees F. or 77 degrees C. Let turkey rest for 15-20 minutes before carving. Cover with foil until time to carve.
Herb Butter Recipe:
2 sticks of butter (soften but not melted)
2 cloves of garlic (pealed )
1 Tbsp. fresh parsley (minced)
In a mixing bowl, using a garlic press, press garlic into butter. Add parsley and use a fork to mix everything well.