| • | Preheat the oven to 325 degree F.
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| • | Sprinkle the turkey inner and external with table salt and pepper.
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| • | Put wings below the turkey and place the turkey in an oven roasting bag.
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| • | Spread onions, celery, turnip, carrots and garlic all over and about the turkey.
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| • | Fold the top of the bag all over and keep the turkey breast up, in a little roasting pan.
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| • | Now add water to a depth of about 1 inch.
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| • | Roast turkey for about 3 -1/2 hrs until a meat thermometer inserted in the densest piece of the leg , reaches out 165 degree F to 170 degree F.
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| • | Carefully tear open and take aside the bag.
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| • | Raise the oven temperature to 450 degree F.
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| • | Roast 30 minutes longer until the thermometer registers 180 degree F, basting with the cooking pan juices every 5 minutes until golden brown.
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| • | Remove the roasting cooking pan from the oven and cautiously shift the turkey to a serving up dish.
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| • | Letting the juices run back into the cooking pan and reserve the juices for gravy.
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| • | Cover the bird with foil and allow stand for about 20 minutes before carving.
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