1 whole fresh turkey, 10 to 14 pounds
1 tsp salt
1 tsp pepper
2 medium onions, roughly chopped
3 carrots, roughly chopped
3 stalks celery, roughly chopped
1/2 tsp dried rosemary
1/2 teaspoon dried thyme
2 bay leaves, crushed
Preparation: Begin by rinsing the turkey with cold water and patting it dry with a paper towel. Sprinkle the salt and pepper all over the turkey.
Stuffing Mix: In a mixing bowl toss together the onions, carrots, celery, rosemary, thyme and bay leaves. Stuff this mixture inside the turkey.
Cooking: Bring the oven temperature to 325 degrees.
Rub the turkey with olive oil under the skin.
Tie back the wings.
Place the turkey in a large roasting pan.
Roast 3 1/2 hours being sure to baste the turkey with the juices during the roasting time.
The turkey should read 170 degrees on a meat thermometer when done and the juices should run clear when pricked with a fork.
Remove the turkey from the oven and allow it to stand 30 minutes to finish cooking. Temperature should reach 180 degrees.
Remove the stuffing mixture from the turkey and discard before carving.