Icelandic Turkey: A Culinary Experiment →
I'd try this.
To make it, you cut a chicken in half, roll out a flour and water dough, cover it with sage leaves, cover those with bacon, and wrap each half chicken. Each ends up enclosed in successive layers of bacon, sage, and dough. You then bake it. The dough, especially the dough under the chicken that gets the drippings and the bacon fat, is yummy, the meat juicier than with an ordinary baked chicken.
This Christmas we decided to experiment with Icelandic turkey. The bird was about fourteen and a half pounds, that being the smallest we could get for five of us—my immediate family and my wife's mother. Out of respect to Christmas and Thanksgiving tradition I used the whole turkey instead of cutting it in half.
I made the dough with about ten cups of flour and three or four of water, enough to be kneaded into a soft but not wet dough. The turkey was stuffed, the dough covered with sage less densely than the chicken usually is, due to not enough sage leaves. The half of the dough that went under the turkey was covered with bacon strips, the rest of a pound of bacon went on top of the turkey and the other half of the dough on top of that. The two halves of the dough were sealed together.
… Anyone curious about the Icelandic chicken recipe can find it in How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes, webbed as a pdf on my site, available as a hardcopy from Amazon.