Remove the turkey from the fridge one hour prior to cooking to allow it to come to room temperature.
Preheat the oven to 180°C/350°F.
Remove the neck and giblets, and save them for gravy if you wish to make giblet gravy. Remove any pin feathers that were left behind, and pat the bird dry using paper towels. Do NOT rinse the turkey.
Tuck the wings behind the bird, then season the cavity with salt and pepper and stuff with onion quarters, garlic cloves, and fresh herbs. Truss the legs using butcher twine for better presentation. If desired, you can add bits of butter underneath the skin of the breast as well, but it's not entirely necessary since we're adding bacon.
Place the turkey in a roasting rack, then create a bacon blanket by weaving 10 slices of bacon together on a piece of parchment paper. Use the parchment to transfer the woven bacon to the breast of the turkey.
Then wrap the turkey legs and wings with the remaining bacon. Tuck in any lose ends
Brush the bacon wrapped turkey with melted unsalted butter on all sides. If you wish to make gravy using the drippings, add some aromatics to the bottom of the roasting pan (I add 1 onion sliced in half, garlic, and fresh herbs).
Bake in the preheated oven for 2-4 hours depending on the size of the bird (check cooking times in the notes below).
To prevent excessive browning, shield the turkey breast with foil. Check the temperature of the bird using a kitchen thermometer. When a kitchen thermometer is inserted into the thickest part of the breast reaches 68°C/155°F, and the inner thigh reaches at least 74°C/165°F, the turkey is done and must be removed from the oven immediately.
Allow the bird to rest for 30-40 minutes and up to 1 hour before carving, this will help redistribute the juices and keep the turkey moist.