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["1. If turkey isn't self basting or otherwise pre-salted, and if you haven't brined it, consider dry brining the night before. You can dry brine for up to 24 hours but just overnight will improve the taste. If you don't brine, just use the spice mixture. About 10 tablespoons will be enough for about a 24 pound turkey. Rub the turkey inside and out with the spice mixture. Put the aromatics in the turkey cavity. Place the turkey in a plastic bag in the refrigerator until time to cook.", "", "2. Preheat the oven to 325 degrees. Plan to cook for about 16 minutes per pound (per 1/2 kg). Always check the internal temperature much earlier than you expect the turkey to be done.", "", "3. Place one onion and all the lemon, and the parsley into the turkey cavity.", "", "4. Brush or spray the turkey all over with oil.", "Place one onion, both carrots and both celery stalks in the bottom of the roasting pan.", "Place the turkey breast up on the rack in the roasting pan.", "", "5.Roast the turkey at 325 degree F. (163 degree celsius) oven for about two-thirds of the anticipated cooking time. The turkey should be a light golden brown.", "", "5. Crease aluminum foil then open it up to make a ""tent"" to place over the breast, not in contact with the breast any more than necessary. Watch the turkey's temperature. It can rise quickly near the end of the cooking time. Check oven safe meat thermometer, beginning earlier than you expect the turkey to be done. Continue cooking until the internal temp of the breast measured half way down is 160 degrees. Check the temperature of the thighs. If they have not reached 155 degrees, cut them from the body and return them to the oven to finish cooking. (Watch the temperature of the thighs closely if you have returned them to the oven.)", "", "6. Cover the turkey loosely with tented aluminum foil. Let rest at least 20 minutes. While resting, the internal temperature will rise 10 degrees to the new USDA recommended internal temp of 165."]
