The first thing to do is, ensure your turkey is thawed and cleaned out. Once your turkey is cleaned, prepped, and patted dry, stick it inside a turkey roasting pan.

Prepare the ingredients you will stick inside the cavity of the turkey. Cut your lemons and onion in half, gather the sprigs of half of your fresh herbs (use all of the bay leaves in the cavity) and salt and pepper. Stick these inside the cavity of the turkey.

Now, prepare the garlic herb butter. Finely chop the rest of your herbs (except the bay leaves) and mince the garlic. Combine the herbs, garlic, butter, juice from half of a squeeze of a lemon, 1/2 tbsp olive oil, and salt and pepper. Combine the ingredients in a bowl.

Once your herb butter is made, you want to spread it on your turkey. You are going to start by sticking some of the butter under the skin. Make sure to push the butter under the skin as far as possible. This helps keep the turkey moist.

Spread the remaining butter on the outside of the turkey covering it entirely. Again, this helps add flavor and keep the turkey moist during baking.

Season the outside of the turkey with paprika, salt, pepper and the grated parmesan cheese. Drizzle olive oil on top.

Bake in the oven at 325 degrees for half an hour.

 Remove the turkey from the oven and place bacon strips on top of turkey and season with grated Parmesan and pepper, cover with tin foil and place back in oven. 

 Remove foil 1 hour before turkey is done. Baste turkey with drippings to keep meat moist and flavorful.

When fully cooked at 170 degrees (or when timer pops up) remove from oven, cover with foil let sit for 1-2 hours.

Place back in oven right before carving on broil for 5-10 minutes without foil to make the bacon crispy. Keep an eye on it to ensure it doesn't burn or get dry.

Remove from oven, carve, and enjoy!