Roast Turkey with Bacon-Herb Butter

Okay, before you read the ingredients and directions and write this one off, hear me out. I got a free subscription to Bon Appetit magazine. The recipes in each issue are a little too gourmet for our taste, but the Thanksgiving issue had some great sounding traditional recipes in it. I dog-earred this one and made a mental note to make it. My husband came home from a long trip the other night. When he returns from his trips, I always have a "homecoming meal" for him. He must have seen me dog-ear this because he asked for it! We ate it tonight and both agreed that it's a keeper. It was DELICIOUS! So moist and flavored so well. It may require some day-ahead work, but it's worth it. The gravy that goes a long with it is so good, too. I'll post that later. This would be good for Easter dinner coming up shortly.

Do 1 Day Ahead:
Butter
1 Cup unsalted butter, room temperature
8 oz. Applewood smoked bacon, cooked and finely chopped (I didn't have applewood, so I used regular)
1/3 Cup Dijon Mustard
1/3 Cup Fresh Thyme, chopped
1/4 Cup Fresh Sage, chopped
1/4 Cup Fresh Lemon Juice
1 Tbsp Coarse Sea Salt
1 Tbsp Freshly Ground Black Pepper
1 Tbsp Finely Grated Lemon Peel

*Blend all ingredients in food processor or blender until bacon is finely chopped. Transfer to sheep of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch diameter log; chill until firm. Remove and cut into 1/4 inch-thick rounds and let sit at room temp for 20 minutes.

*Take Turkey (use whole turkey or turkey breast) and rinse inside and out. Pat dry. Starting at neck end, carefully slide hand between skin and breast meat, slowly slide hand loosening skin. Carefully slide butter slices between skin and meat to cover (there will be a generous amount of butter mixture). Sprinkle 1 tsp coarse salt and 1 tsp pepper over turkey. Place turkey on rimmed baking sheet. Cover with wrap and sit in refrigerator at least one day.

(Like I said, a DELICIOUS gravy accompanies this turkey. It's a little complicated, so you can omit it, if you like. If you want to try it, you'll need some apples, carrots, celery, onions and bay leaves at this point).
*Set oven to 350. Spread olive oil on bottom of roasting pan and place turkey on top. (If you're doing the gravy, chop up 2 C onions, celery, carrots and apples and place them on top of oil. Sprinkle with salt) Place turkey in oven and roast until internal temperature reaches 170, basting with pan drippings every 30 minutes. Tent with foil if turkey gets brown too quickly. (A whole turkey will take about 3 hours, a turkey breast about 2). Transfer turkey to platter, where internal temperature will raise 5-10 degrees).

I know it sounds complicated (it is from Bon Appetit!!!), but I can not tell you how good this is. Very restaurant-quality! The gravy is worth it, too....I'll do that recipe tomorrow. Now that I know how to make it, it will be easier next time. Bon Appetit!