| • | Preheat the oven to 325 degrees F.
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| • | Sprinkle the turkey inside and outside with salt and pepper.
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| • | Put wings under the turkey and place the turkey in an oven roasting bag.
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| • | Spread onions, celery, turnip, carrots and garlic over and around the turkey.
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| • | Fold the top of the bag over and keep the turkey breast up, in a small roasting pan.
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| • | Now add water to a depth of about 1 inch.
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| • | Roast turkey for about 3 -1/2 hours till a meat thermometer inserted in the thickest part of the leg , reaches 165 degrees F to 170 degrees F.
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| • | Carefully tear open and take out the bag.
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| • | Raise the oven temperature to 450 degrees F.
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| • | Roast 30 minutes longer till the thermometer registers 180 degrees F, basting with the pan juices every 5 minutes till golden brown.
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| • | Remove the roasting pan from the oven and carefully shift the turkey to a serving dish.
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| • | Letting the juices run back into the pan and reserve the juices for gravy.
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| • | Cover the bird with foil and let stand for about 20 minutes before carving. |
