Incredibly easy roast turkey

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Some people complain that turkey is dry, flavorless, and difficult to prepare.  A few simple tricks eliminate those problems.  You can go from freezer to oven to table with very little effort and it's juicy and flavorful (not to mention gluten-free, dairy-free, and sugar-free).

Here are the 3 easy tricks: 

• Cooking straight from the freezer (no need to thaw),
• baking the turkey breast side down (this allows the juices to flow into the meat rather than having them drain out of the meat leaving it dry), and
• using bacon slices to "self baste" the turkey while baking. 

You will need:

• frozen turkey,
• bacon,
• olive oil,
• poultry seasoning and
• garlic. 

You can cook a turkey straight from the freezer, no need to spend days thawing it out.  This makes it easy like a crock pot meal.  Put it in the oven in the morning and it's ready for dinner. 

1.  Assemble ingredients and preheat oven to 325

2. ​Remove plastic wrap from the frozen turkey.  Baste all over with olive oil, poultry seasoning, and crushed garlic. Place it breast side down in a roasting pan.

3. ​Place raw bacon slices across the top of the turkey.

4. Cover turkey with a foil 'tent'.  Heat oven to 325.  Cooking times vary with the size of the bird.  10 pounds - 6 hours and 30 minutes.  12 pounds - 7 hours, 30 minutes.  14 pounds - 8 hours.  16 pounds - 8 hours, 30 minutes.   18 pounds - 9 hours.  Use tongs to remove the giblets and neck about halfway through the cooking time.  Place a clove of peeled garlic and a raw bacon slice into turkey cavity.  Return turkey to oven.  During the last 15-30 minutes of cooking time you may remove the foil tent and turn the oven up to 400 degrees to brown the top of the turkey if desired.  Use a meat thermometer to ensure the bird reaches 170 degrees in the thickest part of the breast and 180 degrees in the thigh. ​

5. ​Allow turkey to rest for 30 minutes before slicing.  Save drippings for gravy. Save bones to make turkey broth.