1 turkey, 16 to 18 pounds
1/2 pound bacon, chopped
1/4 cup chopped flat leaf parsley
1 1/2 tablespoon chopped fresh thyme
salt, as needed
freshly ground black pepper, as needed
1 cup. chopped celery
4 large carrots, chopped
2 large onions, chopped
Preheat the oven to 350 degrees F. Place bacon, herbs, 1/4 tsp. salt, and 1/2 tsp. pepper into the bowl of a food processor. Process until the mixture forms a paste. Sprinkle inside of turkey cavities with salt and pepper to taste. Gently loosen turkey skin with fingers, being careful not to rip it. With your fingers, spread the bacon mixture underneath the skin. Press lightly on outside of skin to seal and evenly distribute bacon paste. Sprinkle turkey skin with salt and pepper to taste. With kitchen twine, tie drumsticks together. Place celery, carrot, and onion in the bottom of a large turkey roasting pan. Place turkey on top of vegetables. Oil two large sheets of foil to keep them from sticking, and tightly cover turkey, sealing as well as possible. Roast turkey for 2 hours and 30 minutes. Remove foil covering from turkey. Return turkey to the oven and roast turkey about an hour more, until golden brown. A meat thermometer should reach 170 degrees F when inserted into the thickest part of the thigh. Move cooked turkey to a platter, tent with foil, and let rest about 30 minutes before carving.
Note: The drippings from the bacon, herbs, and vegetables make a wonderful gravy. Make classic giblet gravy, or add some of these drippings to a make ahead gravy to save time.