Instructions

1. Thaw the turkey (if you're using a frozen bird) for four days in the refrigerator. When the bird is thawed, take off the wrapping and remove the neck and bag of organs. Rinse the turkey thoroughly inside and out. Preheat your oven to 350 degrees and coat the bottom of the roaster with olive oil. Pat the turkey dry and place it in a roaster, breast side up. Tuck the wings behind the bird, out of the way.

2. Rinse the celery, onion, green pepper and carrots, then chop them into large pieces. Place them inside the cavity of bird and close the opening so that the vegetables will steam while roasting and keep the turkey moist.

3. Combine 1/4 cup olive oil with 2 tbsp. red wine vinegar and minced garlic. Mix and rub the mixture all over exposed parts of turkey. Add salt and pepper and place the bird in the oven. Baste the turkey every 15 or 20 minutes to keep it moist and let the bird brown. When it's browned enough, take aluminum foil and make a tent over the turkey and let it cook.

   At 350 degrees, a large turkey will take about three to five hours to cook. After two hours, start taking its temperature every half hour. The internal temperature must reach a minimum of 165 degrees, but 170 to 180 is recommended. You can tell when the bird is done when its juices run clear and its legs and wings almost fall off.

4. Remove the turkey from the oven when it's done. The bird should rest for 15 to 20 minutes before carving. Using a large spoon, remove the steamed vegetables from inside the and discard them. Carve the turkey and serve!