Equipment needed: Oster 18-Quart Roaster Oven with High Dome Lid (available at all Natural Grocers locations); instant-read thermometer

1. Ensure the turkey is completely thawed before roasting.
2. Remove the rack from the roaster. Place the lid on and pre-heat the roaster to 450° F.
3. Remove the giblets and neck from the turkey and reserve to make a stock or gravy. Remove the plastic clip holding the drumsticks by pulling the top piece outwards, away from the bird. Twist the clip or cut the plastic and pull hard.
4. Rub the turkey with the olive oil, making sure to coat the entire bird, and season inside and out with pepper (no need for salt, the brine contains salt). Place the onion, carrot, celery, and lemon quarters inside the turkey cavity.
5. Place the turkey on the rack and set in the roasting pan; cover with the lid and set a timer for 30 minutes. Roast the turkey at 450° F for 30 minutes and then reduce the temperature to 325° F. Leave the turkey to roast and self-baste without lifting the lid (this helps promote browning and accurate cook time).
6. Check the internal temperature after it has cooked 11 minutes per pound. To determine the correct time to check the temperature, multiply the weight by 11 and then divide that number by 60. For example, a 15-pound turkey requires a minimum of 2 hours and 45 minutes to roast. Insert the instant-read thermometer into the deepest part of the thigh without touching the bone; the internal temperature should reach 180° F. The breast meat should reach 165° to 170° F. If you do not have a thermometer, pierce the thigh and look at the juices—if they run clear it is cooked, but if the juices are reddish pink it needs more time.   
7. Once done, transfer the turkey to a cutting board, tent with foil, and let rest for 30 minutes, or until ready to carve.

Wine Pairing

Recommended Wine Style: Beaujolais

• Beaujolais Rouge - Gamay