Ingredients
| 1/4 | teaspoon black pepper |
| 2 | teaspoons salt |
| 1 | teaspoon dry mustard |
| 1 | teaspoon olive oil |
| 1 | teaspoon Worcestershire sauce |
| 1 | 15-pound turkey, or larger |
| 1 | onion, cut in quarters |
| 2 | stalks celery, chopped in large pieces |
| 1 | tablespoon dried parsley |
| 6 | pieces bacon |
| 1/2 | cup butter, room temperature |
| 2 | cups chicken or vegetable stock |
Instructions
The day before roasting, remove giblets and save for roasting with the turkey, if desired. Combine pepper, salt, mustard, olive oil and Worcestershire sauce into a paste. Rub the thawed turkey inside and out with the paste, cover and refrigerate.
On the day of roasting, place onion, celery and parsley inside the turkey. Work butter between the crevices of the legs and wings (the butter will be thick). Lay uncooked bacon across the breast and over the legs. Place the turkey in a roaster and add stock. If using giblets, lay them in the bottom of the roaster next to the turkey. Loosely cover the turkey with tin foil. Bake at 300 degrees F for 30 minutes per pound, or according to package instructions. Baste once or twice while baking. Remove foil for the last hour.
