Holiday Turkey Roasted with Lemon, Rosemary and Savory Vegetables

This is a fairly small turkey but easily serves 8-10 people.

1 12-lb turkey, rinsed and patted dry
4 carrots, peeled and coarsely chopped
1 very large onion, diced
4 stalks celery, diced
1 lemon, quartered
1 Tbsp dried rosemary
1 cup white wine or water

Heat oven to 400F. Toss the vegetables in a large roasting pan and place turkey on top. Spray turkey with canola oil. Sprinkle turkey with coarse salt, freshly ground pepper, and rosemary. Carefully insert a digital thermometer into the meaty part of the thigh – not touching the bone (I think the little poppers overcook turkey and chicken, but don’t remove them because juices will be lost in the hole they produce). Bake 20 minutes, baste turkey, and reduce heat to 350F. Bake another 20 minutes. Baste again and cover lightly with aluminum foil. Bake another 30-45 minutes or until thermometer reads 175-180.

Turn off oven. Remove the turkey from the oven, and drain it carefully (VERY HOT!) into the roasting pan. Place turkey on a carving board, covered. Remove veggies to a serving bowl with a slotted spoon, cover and replace in oven. Heat juices in pan and add wine (or water). Bring to a boil and simmer for about 10 minutes, stirring often. Strain into a grease separator and pour off the de-greased jus into a gravy boat. Slice turkey and place on platter. Add any accumulated juices to the jus in the gravy boat. Serve with the roasted veggies.