Perfect & moist bacon wrapped turkey

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• Preheat oven to 350 degrees F/178 degrees C
• Cut and dice, pepper, 2 garlic clove and herbs.  Zest a lemon and cut into 2.
• In a pan , add some water (2 cups), add the chopped garlic, habanero pepper, seasoning cubes, fresh thyme leaves, fresh sage leaves, fresh rosemary leaves, the zest and juice of one lemon, curry powder, onion powder, ginger powder and salt. Cook on medium heat for 5 minutes. You can use any spices and herbs of your choice. 
• After 5 minutes, turn off heat and let it cool. Once it cools down, strain the stock. Do not toss the cooked veggies and herbs
• Line the turkey roasting pan to avoid tedious clean up.
• Pat a clean turkey dry with a paper towel and remove the giblet. 
• Draw the stock with a turkey syringe and inject the stock into the turkey. Inject it into the major parts of the bird. Rub the cooked veggies and herbs all over and inside the cavity of the turkey. Insert a bulb of garlic cut into two, and some herbs. Lightly sprinkle some salt over the turkey.
• Cover with foil or parchment paper and bake for 90 minutes.
• After 90 minutes, uncover the turkey and bake for 60 minute. The turkey will develop some color during this time.
• After 60 minutes, bring out the turkey and weave the bacon over the turkey and bake for another 60 minutes. The bacon will render its fat over the turkey and infuse the hickory flavor in the turkey.
• When done, let it rest for at least an hour before cutting into the turkey. Carving the turkey immediately will cause the turkey to loose its juice. Nobody like a dry turkey.

Ingredients

 13.5 lbs Turkey

 Hickory smoked bacon 

1 bulb and 2 clove garlic 

2 Habanero pepper 

1 tbsp Curry powder 

1 tbsp Ground ginger 

1 tbsp Onion powder 

Fresh sage leaves 

Fresh thyme leaves

 Fresh rosemary leaves 

1 Lemon

Salt

 2 Seasoning cubes  

Oven temperature 350 F; Bake 3 1/2 hours