Ingredients

• 1 stalk celery, cut into medium size pieces
• 1 carrot, cut into medium size pieces
• 1 onion, quartered
• Garlic 4-5 cloves, minced
•  2 Lemons
• 1 (10 pound) whole turkey 
• 2 tablespoons kosher salt 
• 1 tablespoon ground black pepper 
• 1 teaspoon cayenne pepper 
•  3 tablespoons olive oil
• 4 sprigs fresh rosemary 
• ½ bunch chopped fresh sage 

Instructions

• Preheat oven to 325 degrees F (165 degrees C).
• Rinse and clean the turkey.
• Place half of the onion, celery, and carrot in a large, shallow roasting pan.
• Place turkey, breast side up, on top of the vegetables in the roasting pan. 
• Stuff the turkey with the other half of the vegetables and one lemon cut into fours.
• Combine salt, black pepper, cayenne pepper, and lemon juice of one lemon in a small bowl. Season the turkey all around.
• Place rosemary and sage, and rest of the vegetables inside the cavity of the turkey.
• Brush the turkey with olive oil.
• Tie a twine around the turkey legs.
• Bake turkey covered for 2 hours and then uncovered for about 1 – 1.5 hours. Till the thermometer reads 180 degrees F.
•  Remove from oven and enjoy!