Holiday Turkey

1 turkey, size does not matter, but I do prefer a small organic turkey.
1 pound non-cured bacon (optional, I've done with and without bacon)
1 onion, whole but peeled
1 sprig of fresh rosemary
1 bunch of fresh basil
2-4 bay leaves
sea salt and pepper to taste

After thawing turkey, rinse well in cool water and pat dry. Place in roasting pan. Stuff peeled onion into turkey with rosemary and basil. Lightly salt and pepper skin of turkey. Carefully lift up skin on the breast area, slide 1 or 2 bay leaves under the skin, as far down as you can without ripping skin, if using 2 on each side, make it about an inch or two apart. Next, wrap the entire top of the turkey in bacon. I just lay mine on top like a lattice. Criss crossing it. If I'm in a hurry, I just lay it on in strips. Cover with roasting pan lid, or foil if no lid is available. Now, I bake mine at 225° over night. But I have done it at 325° for 5 hours. The turkey is so juicy and moist and is oh so easy to take off the bones. **If doing a chicken, duck or any other small poultry, bake at 325° for 1 1/2 hours.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2000