|1 turkey||about 15 pounds, cleaned with giblets and neck removed|
|Salt and pepper, to taste|
|1 yellow||onion, peeled and quartered|
|1 bunch||celery, rough chopped|
|2 large||carrots, rough chopped|
|1 bunch|| Parsley, rough chopped|
|4 sprigs||fresh rosemary|
|4 springs||fresh thyme|
Preheat oven to 400 F. Place a roasting rack into a large, heavy roasting pan big enough to hold the turkey.
Stuff the cavity of the turkey with onion, celery, carrots, parsley, rosemary and thyme. Using butchers twine, truss the turkey to hold the legs together and close to the body. Stuff the neck area with any remaining vegetables and herbs, and fold the neck skin under the bird.
Rub olive oil over the entire surface of the stuffed bird. Generously season the turkey with salt and cracked black pepper. Place the bird, breast side down into the roasting rack.
Place turkey into preheated oven, and roast at 400 F for 30 minutes. Decrease oven temperature to 350 F, and continue to roast for 2 hours. Decrease temperature to 225 F, and cook until turkey breast reads 165 F on an instant read probe thermometer, and the thigh reads 175 F.
To brown the skin of the turkey: If browning the turkey further, remove the turkey when the thermometer reads 160 F in the dark meat and 170 in the thigh to help prevent over-cooking. Using turkey lifters, flip the turkey over. Increase the oven to 500 F, and let brown for 10 to 15 minutes to desired color and the turkey breast reads 165 F on an instant read probe thermometer, and the thigh reads 175 F.
Remove from oven and let rest 10 to 15 minutes before carving and serving. Serves 10 to 12 people.