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SAFETY NOTE: This method is designed for turkeys cooked ONLY in heavy-duty roasters with roaster lids, such as the old blue enameled ones. This method is NOT designed for use with semi-translucent oven roasting bags, uncovered roasters, or turkeys covered with aluminum foil, as they may not retain a high enough heat for long enough to complete the cooking process.
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Remove all internal organs from both ends of the turkey.
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I usually cook these in a pot to make broth (strained, of course) for my dressing, discarding the organs after cooking. If you make giblet gravy, chop and include these cooked organs in your gravy.
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Rinse and drain turkey. Spread seasonings of your choice all over the turkey, inside and out.
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Put the onion, celery and garlic cloves inside the turkey, along with several bay leaves.
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Place turkey, breast side up, in a HEAVY-DUTY roaster and cover with roaster lid.
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Look on the outside of the bag in which you bought the turkey.
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Find the baking chart and the size of your turkey.
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Here is how to calculate the length of time to cook your turkey: Use the chart on the turkey bag, (using 13 lb. turkey as example).
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If it says cook 4 hours at 325 degrees, DIVIDE THE RECOMMENDED COOKING TIME IN HALF (4/2=2 hours) and ADD 30 MINUTES.
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Thus, the cooking time for this example would be 2-1/2 hours at THEIR recommended temperature of 325 degrees.
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Cooking time for a larger turkey would be calculated in the same manner.
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When cooking time is up, DO NOT open oven door.
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No Peeking! This will lower the oven temperature.
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Turn oven OFF and leave covered roaster in the oven until morning OR 6+ hours, removing roaster while it is still nice and warm.
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When you open the roaster, the turkey will be falling off the bones, and ever sooo moist.
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NOTE:If you have any question about the turkey reaching the safe internal temperature of 170 degrees, insert one of those new thermometers that let you put a temperature probe through the side of the oven door and into the turkey.
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Set timer to alert you when it reaches 170 degrees.
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My alert goes off every time, so I know this method is cooking the turkey safely.
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NOTE: If you like an even moister turkey, soak it in a brine/buttermilk solution for several hours before roasting.
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Or you can use an injector to inject liquid seasoned marinade into the turkey meat before cooking.
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SAFETY NOTE: Once the turkey reaches room temperature, it should be served or refrigerated.
