Directions

1. Preheat oven to 475°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, thyme, salt, rosemary, sage, poultry seasoning and pepper; spread over outside of turkey breast and legs. Add 2 cups water to pan.
2. Wrap turkey legs in a single layer of bacon strips, trimming to fit (about 6 slices total). Tie drumsticks together. On parchment or waxed paper, arrange 8 bacon strips side by side. Weave 8 slices bacon perpendicular to first 8 strips, making a lattice. Adjust lattice so it is tightly woven. Transfer lattice to turkey breast by flipping parchment over the turkey; carefully peel off parchment. Adjust lattice to cover turkey breast and trim edges of bacon to fit. Secure with toothpicks if needed.
3. Roast, uncovered, until bacon is lightly browned, 25-30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer. Cover loosely with foil if bacon browns too quickly.
4. Remove from oven. Cover and let stand for 15 minutes before carving.