| INGREDIENTS |
12 lb Turkey; thawed to room temp
1/2 ts Salt
1/2 ts Pepper
1/4 cup Onions; finely chopped
1/4 cup Carrots; finely chopped
1/4 cup Celery; finely chopped
1/4 cup Turnip; finely chopped
3 cl Garlic; thinly sliced
| METHOD |
Preheat the oven to 325 degrees F. Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Place turkey in an oven roasting bag.
Scatter onions, carrots, celery, turnip and garlic over and around turkey. Fold the top of the bag over and place turkey, breast up. in a small roasting pan. Add about an inch of water. Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165 to 170 degrees.
Carefully tear open and remove the bag.
Increase the oven temperature to 450 degrees. Roast 30 minutes longer, or until the thermometer registers 180 degrees, basting with the pan juices every 5 minutes. Turkey should be golden brown.
Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve juices for the gravy.
Cover the bird with foil and let stand for 20 minutes before carving. (In the meantime, make gravy.) Makes about 16 servings.
