Defrost the turkey either in the refrigerator one day for every 2.5 kg of turkey weight or at room temperature 24 hrs before starting to cook. Wash the turkey perfectly and remove the vines.
In a bowl, mix butter, olive oil, fine herbs, black pepper and a spoonful of chicken powder.
Separate the turkey skin from the meat and smear the butter on the breast and legs with your hands. As well as all the turkey on the outside and inside.
In a pot, boil the water with a spoonful of chicken powder. Place the turkey on a baking tray with the breast up and stuffed with potatoes, the remaining potatoes place on the tray around the turkey.
Also place the neck on the potatoes and spread a little butter.
Preheat the oven to 180 ° C for half an hour.
Pour the chicken broth in the tray without touching the turkey so that the butter does not go to the bottom.
Cover the tray with aluminum foil and bake for 3 hours.
Remove the turkey, remove the foil; bathe with your juices and bake for 20 more minutes to brown the skin. Remove from the oven and place the bacon on top.
Bathe with the juices and put back into the oven until the bacon is perfectly browned and the turkey has reached a temperature of 74 degrees Celsius inside (check with a thermometer if you have it) otherwise it will be approximately 40 minutes at 180 ° C .
Let stand 20 minutes so that the juices are distributed throughout the turkey and serve.
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