Place turkey in a large oven pan, preferably with a cover. If no cover, then simply cover turkey with aluminum foil to hold in moisture during the first half of the baking process.
With a scissors, cut bacon into small squares. Then make several slits in the turkey skin, sliding the pieces of bacon under the turkey skin.
In the same slits where the bacon was inserted, take the butter and insert under the skin. Any extra butter left over, place in the cavity. This will be a good base for the baking process and will make the gravy extra special.
Dry rub the garlic salt, rosemary and pepper all over the turkey. Excess butter should help these ingredients stick nicely to the bird.
Insert the chopped onion and garlic cloves into the cavity.
Bake turkey in the preheated oven until no longer pink at the bone and the juices run clear, for about 3 hours. Meat should be 180 degrees. It’s helpful to use a basting brush to run juices over turkey at least 3 times during the baking process. Remove turkey from the oven and allow to rest uncovered for about 20 minutes before slicing.
