If frozen, take turkey out of the freezer 4 or 5 days before serving and place in fridge.
3 days before serving, mix lard, bacon fat, chicken rub and zest together in bowl.
Rub lard generously under the skin, being sure to lift skin away and ensure entire breast, leg and thigh are generously coated.
Stuff turkey with ingredients from stuffing list. Let turkey sit in fridge marinating, uncovered for 3 days.
On baking day, set turkey out at room temperature for 2 to 3 hours to allow temperature to come up. Bake at 300 F with a convection oven, or 325 without. Roast uncovered, breast side up in roaster for one hour. Then flip down and turn heat down to 275 F.
The turkey is done when the internal temp reaches 160 F. This should take approximately 3.5 hours for a 20 lb. turkey. Cover and allow to rest for 30 - 60 minutes.