Transfer the turkey from the fridge to the counter top 20 minutes before roasting time (5 pm for me); my turkey should stay in the oven at least 3.5 hours. On the bottom of the roasting tin place:
- 1 onion (quartered)
- 3 carrots (halved)
- 3 large celery stalks (halved)
Heat the oven to 325’F (160’C), stab a meat thermometer in the thigh (not the drumstick) avoiding the bone; place the turkey on its left side for the first 45 minutes. Turn the bird on its right side for the next 45 minutes; this way all the juices will go right in the meat (breast) and you’ll have a juicy cooked turkey breast (no need to foil it). At the end of the process, place the turkey breast up and cook for the remaining time, basting from time to time using the juices from the bottom of the tin.