Mom's Roast Turkey

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With this recipe, you cook the bird breast side down, which gives a very juicy bird, minus the crispy skin on the breast.
Andrea R. M. Meyers   •  8 Nov   •  Report
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1 turkey, approx. 15 lbs.*

Juice of a lemon

Salt and pepper

Olive oil or melted butter

1/2 yellow onion, peeled and quartered

Tops and bottoms of a bunch of celery

2 carrots


Sprigs of fresh rosemary, thyme

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