Wild turkey is a lean bird and tends to dry out rather quickly. This method of larding with an herbed compound butter in between the skin and meat, covering with bacon, then covering with oiled or buttered cheesecloth is a triple precaution to help produce a moist, juicy bird.

INGREDIENTS | SERVES 8 to 10

• 1 (about 14 pounds) wild turkey
• ½ cup (1 stick) unsalted butter, softened
• 2 tablespoons fresh thyme, chopped
• 1 clove garlic, minced
• Zest of 1 lemon, fruit reserved
• Kosher salt and freshly ground pepper to taste
• 8 bacon strips
• Cheesecloth
• ¼ cup olive oil

1. Preheat oven to 325°F.

2. Rinse turkey and pat dry.

3. Combine butter, thyme, garlic, lemon zest, and salt and pepper to taste. Carefully spread the butter mixture between the skin and meat of the turkey, trying not to tear the skin.

4. Sprinkle the cavity with salt and pepper and cut the lemon in half and place in the cavity.

5. Truss the legs and place the turkey in a roasting pan. Lay bacon strips over turkey.

6. Soak a 15-inch length of cheesecloth in olive oil and place on top of the turkey. Bake turkey for about 10 to 12 minutes per pound. Baste with pan juices every 20 to 30 minutes. Remove cheesecloth and bacon for the last 10 to 15 minutes of cooking to allow bird to brown. Cook until the internal temperature is about 170°F when thermometer is inserted into the meaty part of the breast.

7. Remove from oven. Rest for 15 minutes before carving. Internal temperature will continue to rise another 5 degrees while resting.