Roasted Turkey Serving Size - 12 Prepared By - DnD Recipe Rating * * * * *
			20 lb Butterball Turkey 10 slices of bacon SPICE RUB: 1 tablespoon smoked paprika 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried thyme Kosher salt and freshly ground black pepper GRAVY: Dripping from turkey 1/3 cup flour 2 cups chicken stock
			Wash turkey and dry inside and out. Combine Spice rub ingredients in a small bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry. COOKING THE TURKEY: Take the turkey out 2 hours prior to cooking to get to room temp. In a pan big enough to hold the turkey with 2 1/2" sides, place a small grate on the bottom, then the turkey on top of grate. Tie the legs together then top the entire turkey with bacon slices. Insert a temp probe in the lower part of the turkey then place in a pre heated 325 degree over on the lower rack. Cook for 4-5 hours. At the 3.5 hour mark remove bacon and place foil over the top of the turkey, lower temp to 275. Continue until proble temp reaches 165 degrees. Remove from oven, leaving the foil on top and rest for 10 -15 minutes. GRAVY: While turkey rest, place the drippings from the turkey pan in a sauce pan. In a small jar combine 1/3 cup flour and 2 cup of chicken stock and shake until well combined. Add to dripping. Heat dripping until a light boil to make the dripping to the thickness desired. If needed add more stock/flour to make it thicker if needed.