My Turkey Recipe

Turkey Recipe:
1 12-14 lb Turkey
1 garlic bulb, cloves peeled
1 medium onion
2 celery stalks
1 Tablespoon dried thyme
1/2 cup mustard
1 packet of Sazon or 2 Tb achiote oil
3 Tablespoons Homemade Adobo or 2 Tb store bought
1/3 cup white vinegar
1 each: whole onion, carrot,celery stalk,lemon, garlic clove and bay leaf (These are for stuffing the turkey cavity while its is roasting)
Thaw the turkey as many as 2 days before Thanksgiving. Rinse the turkey remembering to remove the giblets bag and rinse out the cavity as well. Place the turkey in a large oven roasting bag and season with the dried thyme, sazon or achiote oil and adobo. Rub the seasoning all over including in the cavity and set aside. Add to a food processor or blender, all of the peeled garlic cloves,onion,celery stalks,mustard and white vinegar. Blend until the mixture is smooth like a sauce. If the mixture seems thick, add a little water. Pour the mixture all over the seasoned turkey and rub it in well, especially the cavity. Press as much air out of the bag as possible, tie it up and let sit in the bottom of the refrigerator (in a pan of course to prevent any leaking) for up to 2 days or until you are ready to roast it.
To Roast:
Preheat oven to 400F. Have ready a v-shaped roasting rack or line a large roasting rack with onion slices and celery stalks. Remove the turkey from the roasting bag making sure that all of the marinade goes with it onto your roasting pan. Lay the turkey breast side down and add the whole onion,carrot,celery stalk,lemon quartered,garlic clove and bayleaf into the cavity, remembering to tie the legs closed again. Add 1 cup of water to the bottom of the pan and roast the turkey for 2 hrs and 30 min. At this point, you want to turn the entire turkey onto its back to let the breast get some color (use caution when doing this as the bird will be HOT so do not be afraid to ask for help when doing so) Let the turkey cook another 35 min. then check to make sure it is done by checking the thickest part of the thigh with a fork. If the juices run clear, its done. Let the turkey rest for 20 min before carving.