Super-Moist Roast Turkey

Ingredients:

12 pounds turkey
1/2 teaspoon salt
1/2 teaspoon 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 cloves garlic, thinly sliced

Instructions:

Preheat the oven to 325°. Sprinkle turkey inside and out with salt and pepper. Tuck wings under the turkey. Place the turkey in a large oven roasting bag. Scatter onions, carrots, celery, turnip and garlic over and around the turkey. Fold the top of the bag over and place turkey, breast up, in a small roasting pan. Add water to a depth of about 1 inch. 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°.

Carefully tear open and remove the bag. Increase the oven temperature to 450°. Roast 30 minutes longer, or until the thermometer registers 180°, 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 the juices for gravy. Cover turkey with foil and let stand for 20 minutes before carving.