Two Hour Turkey - cooking recipe

Ingredients

10 to 12 lb. turkey
1 Tbsp. oil
1 tsp. lemon pepper
2 tsp. salt
1 medium onion
parsley stems
1 tsp. rosemary
1 carrot, sliced
1 stalk celery, sliced
1 large onion, sliced
1 tsp. rosemary
1 (13 oz.) can consomm
1/2 c. tomato juice

Preparation

Line baking pan with foil. Spray with Pam or grease with oil. Sprinkle salt and lemon pepper in cavity and under neck skin. Put onion under neck skin; fold wings under back and pull neck skin under wings. (Do not put salt on top; it won't brown evenly.) Put a handful of parsley stems and 1 teaspoon of rosemary in cavity. Tie legs together loosely. Put all ingredients (including giblets) around turkey, carrot, celery, 1 large onion, and 1 teaspoon rosemary. Heat the consomm and tomato juice and pour around turkey. Cover turkey with single foil. Do not let top foil touch turkey. Bake at 425\u00b0 for 1 hour on lowest rack; remove and slit top of foil. Open foil and push to side. Bake for 1 hour, uncovered, at 400\u00b0. Do not baste.