Preparation:
In a medium bowl combine the onions, carrots, celery and apples. In a small bowl combine the garlic powder, paprika, black pepper, thyme, rosemary and parsley.
Preheat your oven to 325°.
In the bottom of a large roasting pan place half of the vegetable combination. Place turkey on top of the vegetables. Rub the olive oil on the turkey. Sprinkle half of the spice mixture on the turkey. Sprinkle the remaining spices on the vegetable mixture and stuff the turkey with the seasoned vegetable mixture, lemon and orange. Set the turkey on the roasting pan, turkey breast side down so that it soaks up the flavors*. Bake at 325ºF until the inner temperature of the turkey reaches 160ºF. Check for this temperature at the inner fold of the thigh with a food thermometer. The turkey can actually reach it before or later than the time you expect for it to be done. Remove from the oven and let it rest for 15 to 20 minutes. The temperature will raise 10ºF. Cut and serve.
For a crispy "prettier" whole turkey, flip the turkey over on its back, 45 minutes before scheduled time of removal and continue to bake until the fold on the inner thigh reaches 165 degrees. (see cooking time chart).
Why no salt in my recipe? Most frozen turkeys are injected with a basting material that is more like a broth to keep the bird moist and juicy during the roasting time. The primary ingredient is water, followed by salt, food starch and natural flavors
