To Roast Bird

Rub turkey with softened butter and place, breast side up, in a roasting pan. Cover breast with thin strips of unsmoked bacon and then cover bacon with a piece of muslin brushed with melted butter to prevent bird drying out during roasting.

Roast stuffed turkey in a slow oven (325°-M2) for 3½ to 4 hours for a 10- to 12-pound oven-ready bird, allowing about 15 minutes per extra pound of weight for larger birds. To let turkey brown and crisp, remove bacon and muslin 20 to 30 minutes before turkey is done.