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.
Calories 1297 Calories from Fat 620
% Daily Value*
Total Fat 69 g106%
Saturated Fat 19.8 g98.9%
Trans Fat 1 g
Cholesterol 549.2 mg183.1%
Sodium 731.8 mg30.5%
Total Carbohydrates 1 g0.5%
Dietary Fiber 0.93 g3.7%
Sugars 0.3 g
Protein 157 g313.9%
Vitamin A 27.4% Vitamin C 3%
Calcium 11.8% Iron 57.1%
*Based on a 2000 Calorie diet