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1
Let the turkey sit at room temperature, 30 minutes.
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2
Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
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3
Remove the neck and giblets from the turkey; set aside for the gravy.
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4
Finely grate the zest from all 4 lemons; combine with the peppercorns and 1 tablespoon salt.
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5
Pat the turkey very dry with paper towels.
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6
Season the inside with about one-quarter of the lemon-pepper mixture, then rub the rest all over the skin.
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7
Cut one of the lemons into quarters; stuff inside the cavity along with the onion, celery and thyme sprigs.
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8
Tie the legs together with kitchen twine.
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9
Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
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10
Cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes.
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11
Transfer to paper towels to drain, reserving the drippings in the skillet.
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12
Chop the bacon; set aside for the gravy.
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13
Add the butter to the skillet with the drippings and stir until melted, then pour into a bowl and stir in the juice of 2 lemons.
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14
Let the lemon butter cool slightly, then brush all over the turkey.
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15
Transfer to the oven and roast 1 hour.
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16
Meanwhile, make Classic Gravy.
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17
After the turkey has roasted 1 hour, baste it with the drippings.
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18
Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
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19
Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
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20
Stir the bacon into the finished gravy.
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21
Photograph by Ryan Dausch
