Steps

1. Preheat oven to 325 degrees.
2. Peel carrots. Chop carrots, onion, and celery into 1 inch pieces. Place vegetables at the bottom of a large roast pan. Cover with oil.
3. Melt butter. Mix in, garlic, oregano, italian seasoning, paprika, and Salt & Pepper.
4. Make sure the giblets and neck have been removed from turkey. Carefully separate, but do not remove, the skin from the breast. Rub the seasoning mix on breast under the skin. Rub any remain seasoning on the outside of the skin.
5. Place seasoned bird on top of the chopped vegetables in pan, breast side up. Ensure that legs remain closed. Cover and place in oven.
6. Baste with pan drippings every 30 minutes. After 1 hour, place some of the chopped vegetables on top of the bird.
7. Continue cooking for 3 ½ hours or until a meat thermometer, inserted in thigh, reads 170 degrees.
8. Remove from oven and transfer to a cutting board. Cover with aluminum foil. Let rest for 30 minutes.
9. Carve and serve.

Note

There’s no right way to carve your turkey but, removing the breasts from the bird whole and then slicing them yields nicer results. First, remove the drumsticks and the wings. Remove the wishbone. Find the breast bone in the middle of the breasts. Position the knife on one side and slice down as close to the breast bone as possible. Gently pull the meat away as you cut. Once the breast has been removed, repeat for the other side. Then slice through as though you were slicing a loaf of bread.