16 slices Patrick Cudahy? Sweet Apple-Wood Smoked Bacon, uncooked and coarsely chopped
1 cup chopped mixed herbs such as thyme, sage and parsley
6 tablespoons pure maple syrup
1 fresh or thawed frozen 12 to 14 pound turkey (without a pop up timer)
Salt and freshly ground black pepper
Heat oven to 350?F. Wash turkey, following instructions for the removal of any components, and pat dry with a paper towel.
In a food processor, combine bacon and herbs. Use on/off pulses to chop bacon and herbs to a paste. Add syrup; pulse until well mixed. (At this point mixture may be chilled up to 8 hours ahead of baking time).
Divide bacon mixture in half and set one portion aside. Using fingers, gently separate the turkey skin from the breast and legs. Carefully spread half of the bacon paste under the loosened skin. Gently press the outside of the skin to evenly distribute the paste. Season the turkey with salt and pepper to taste. Tie the legs together with a long twist tie or kitchen string. Place turkey on a rack in a shallow foil-lined roasting pan.
Bake turkey on lowest oven rack 18 to 20 minutes per pound or until internal temperature of thigh reaches 165oF and legs move easily in sockets (total time should be 3-1/4 to 4 hours). Check turkey after 1 hour and then each 30 minutes.
When turkey has 30 minutes left to cook, remove from oven and spread the remaining bacon mixture over the outside of the turkey. Continue baking 30 minutes, or until bacon is deep golden brown.
When turkey is evenly browned, tent with foil to prevent over browning. Transfer turkey (still tented with foil) to a carving board; let stand 20 to 30 minutes before carving.