1. Preheat oven to 475°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, salt, thyme, rosemary, sage poultry seasoning pepper; spread over outside breast and legs.
Wrap turkey legs in a single layer of bacon strips, trimming to fit (about 6 slices total). Tie drumsticks together. On parchment or waxed paper, arrange 8 bacon strips side by side. Weave 8 slices bacon perpendicular to first 8 strips, making a lattice. Adjust lattice so it is tightly woven. Transfer lattice to turkey breast by flipping parchment over the turkey; carefully peel off parchment paper. Adjust lattice to cover turkey breast and trim edges of bacon to fit. Secure with toothpicks, if needed. Add 2 cups water to pan.
Roast, uncovered, until bacon is lightly browned, 25-30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer. Cover loosely with foil if bacon browns too quickly.
2. Remove from oven. Cover and let stand for 15 minutes before carving.
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