Truss the turkey.
Dry the skin with paper towels.
Rub the shortening over the skin and sprinkle with paprika.
Cover the skin with bacon strips, holding them in place with toothpicks.
Cook the turkey, breast side down, uncovered, on a microwave oven roasting rack or on two inverted saucers set in a glass baking dish, for 30 minutes on "roast" setting.
Turn the turkey breast side up.
Cover the leg and wing tips with lightweight aluminum foil to prevent them from overcooking.
Rotate the turkey one-quarter of a turn and continue cooking for 30 minutes.
The internal temperature should read 175Â°F.
It will rise 20 degrees as it rests.
Let the turkey rest for 15 minutes before carving.
Note: If you would like to serve stuffing with the turkey, see the recipe for Roast Duck Montmerency.