Thaw the Turkey! Make sure that the turkey is thawed and bring out of the fridge a couple hours before cooking to allow the temp to rise which will help the turkey cook faster.
Preheat the oven to 450 degrees F
Make the butter mix:
Mince garlic, rosemary, and thyme. Combine all ingredients together with butter in a bowl. Spread butter all over turkey, under skin, inside cavity.
Stuff the turkey:
Stuff the turkey cavity with the onion, carrot, celery, thyme, rosemary, and bay leaves.
Weave the bacon into a lattice on top of the turkey so that all of the breast meat is covered. Then cover the legs and wings with bacon as well.
Once you are ready to put the turkey in the over reduce the temperature to 375 degrees F and place the turkey inside.
Check in on the turkey after 1.5 hours. If the bacon is browning too quickly then place tin foil on the areas that are browning too quickly which will slow the cooking, but this will also slow the cooking of the turkey.
A 13 pound turkey will take 3-4 hours to cook. (13-15 minutes per pound). Try to minimize the time that you open the oven door as the heat release will increase the cooking time.
If the Turkey thigh cooks faster than the breast then place tin foil on the legs. For us the turkey thigh reached 175 after 3 hours so I placed tin foil on the legs to slow the cooking while the breast was still at 135. The turkey breast meat reached 163 at 4 hours.
Once the breast and leg meat reach the appropriate temperatures (165 for breast meat and 175 for thigh meat) remove the turkey and tilt up so that the juices from inside the bird flow into the pan. Then place the turkey on a cutting board and allow to rest for 15 minutes (at least) before carving.