Things You'll Need:
- One turkey
- Extra virgin olive oil
- Tin foil
- Red wine vinegar
- Five cloves garlic, minced
- Salt and pepper
- One Large onion
- Three stalks of celery
- One large green pepper
- Two large carrots
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Step 1
Thaw turkey (if using frozen) for four days in refrigerator. When bird is thawed, take off wrapping and remove neck and bag of organs. Rinse turkey thoroughly inside and out. Preheat oven to 350 degrees and coat bottom of roaster with olive oil. Pat turkey dry and place in roaster, breast side up. Tuck wings behind bird, out of the way.
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Step 2
Rinse celery, onion, green pepper and carrots, then chop into large pieces. Place inside cavity of bird and close opening so that vegetables will steam while roasting and keep turkey moist.
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Step 3
Combine 1/4 cup olive oil with 2 tablespoons red wine vinegar and minced garlic. Mix and rub all over exposed parts of turkey. Add salt and pepper and place in oven. Baste turkey every 15 or 20 minutes to keep moist and let bird brown. When browned enough, take tin foil and make a tent over turkey and let cook. At 350 degrees, a large turkey will take about three to five hours to cook. After two hours, start taking temperature every half hour. Temperature must reach a minimum of 165 degrees. One hundred seventy to 180 is recommended. You can tell when bird is done when juices run clear and legs and wings almost fall off.
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Step 4
Remove turkey from oven when done. Bird should rest for 15 to 20 minutes before carving. Using large spoon, remove steamed vegetables from inside and discard. Carve turkey and serve!
