Photo by galant

Ingredients
1 (10lbs to 12lbs) turkey
1/4 cup kosher salt
2 medium large yellow onions, unpeeled and cut into eighths
2 medium carrots, unpeeled and cut into 1-inch chunks
2 medium ribs celery, cut into 1-inch chunks

Directions
You need to start by brining the turkey the night before, so start by removing the giblets from the turkey and cut off the tail. Reserve those parts to make turkey broth. Rinse the turkey and sprinkle the salt all over thoroughly. Place the turkey on a rack then refrigerate it uncovered overnight.

Cooking the next day:
An hour before you start roasting the turkey, remove the turkey from the refrigerator and let it relax in room temperature. Pre heat the oven to 400 degree F for about fifteen to twenty minute and move the rack to the lowest part of the oven. Stuff the carrots, onions and celery into the turkey, add some spices and tie the legs together with twine. Place the wings behind the neck and under the turkey then scatter the remaining veggies in a roasting pan. Set the turkey breast side down on a rack.

Roast it for about 30 minutes and pour 1 cup of water into the roasting pan then let it do it’s thing in the oven for another 30 minutes. Remove the turkey from the oven (close the oven door) – carefully turn the turkey over. I usually use 2 pieces of folded paper towels to turn the turkey over breast side up. Add another 1/2 cup of water to the pan and return the turkey to the oven. Cook for about 45 minutes to an hour. Make sure the veggies are cooking and not burning. Once done carve the turkey on a platter and let it rest for another 45 minutes to an hour before serving.