Bacon Turkey

Want something yummy for Thanksgiving? Worried about how to cook a turkey? Well, keep this one in mind for your next event!

You need:

A turkey. Bigger is better. Once you heat up the oven, why not cook as big a bird as you can find?
1 apple
1 onion (I use sweet onion, like vidalia)
3 pieces of celery
1 pound of thin-sliced bacon
olive oil
salt, pepper

Take the giblets and neck out of the thawed or fresh turkey. Place in your roaster pan. Set oven according to the package (usually 325 degrees).
Cut up apple, onion, and celery. Place loosely in cavities, both ends.
Rub turkey with plenty of olive oil- breasts, legs, and wings.
Sprinkle on salt and pepper generously. I sometimes put thyme on my turkey, too. This year I used seasoned salt and seasoned pepper.
Place in oven and roast according to the package. A 20-pound bird usually takes about 4 1/2 hours. DO NOT OPEN THE OVEN. DO NOT BASTE. Opening the oven loses all the heat, and then your turkey takes longer to cook and will get dry.
45 minutes before your expected end time, open the oven, pull bird close to you. Cover bird with bacon, strip-by-strip. Don't forget the legs. The turkey will look bacon-stripey. Overlap the bacon slices slightly for a good seal. Maneuover around your pop-up thingee if the turkey has one.
Close the oven back up. If this took you a while, you may want to add some time to the cooking- about ten minutes.

Pull the bird out of the oven, and let it stand 15-20 minutes before slicing. Yummy!