Grandma's Favorite Stuffed Wild Turkey

Rinse the bird and pat dry inside and out. Brown 8 slices of bacon in a skillet until crisp, then drain reserving the drippings. Saute the onions and celery in the bacon drippings in a skillet until brown, and add 1/2 cup of water and simmer for 5 minutes. Combine the stuffing mix, bouillon cube (dissolved in 1/2 cup of hot water), 1/2 cup burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey. Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. Place the lid on the roaster and bake at 30O for 4 1/2 hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more minutes basting every 10 minutes. Let stand for 10 minutes before slicing and serve.