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1
Heat oven to 325F.
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2
Whisk first 3 ingredients until blended.
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3
Remove and discard neck and giblets from turkey cavities.
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4
Free legs from tucked position.
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5
(Do not cut band of skin.)
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6
Place oranges and bay leaves in chest cavity.
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7
Use rubber spatula or your fingers to loosen skin over breast, starting at body cavity opening by legs.
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8
Rub half the dressing mixture onto meat under skin on breast, legs and thighs.
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9
If necessary, use wooden toothpicks to secure skin at opening.
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10
Return legs to tucked position and tie securely with string; turn wings back to hold neck skin in place.
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11
Rub remaining dressing mixture evenly onto turkey skin.
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12
Place turkey, breast side up, on flat rack in roasting pan.
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13
Top with bacon.
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14
(See tip.)
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15
Tent turkey with foil.
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16
Bake 4 hours or until turkey is done (170F), uncovering after 3 hours.
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17
Remove turkey from pan; tent with foil.
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18
Let stand 15 min.
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19
before carving.
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20
Meanwhile, pour pan drippings into large measuring cup.
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21
Discard excess fat that rises to surface.
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22
If pan drippings are less than 2 cups, add enough water to drippings to measure 2 cups; pour into medium saucepan.
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23
Mix corn starch and water until blended; gradually stir into drippings.
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24
Bring to boil, stirring constantly; strain through fine mesh strainer.
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25
Carve turkey.
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26
Serve with gravy.
