[Prazteam]

I learned this method from the Executive Chef for President Gerald Ford and it is the all time BEST cooking method for an UNSTUFFED turkey! NO basting!

Cut on large onion in half (You don't have to peel it but I always do!)
Cut 2 stalks of celery in half

Put onions and celery in cleaned out cavity of turkey. Now add springs of fresh sage, fresh thyme, and fresh rosemary. (If you do not like any of these - leave them out)
Add several orange slices to cavity of turkey.**
**NOTE: If you like a "traditional" turkey and/or you are going to use the drippings for gravy - skip the orange. If you like something a little less traditional and you are NOT going to use the drippings for gravy, by all means add the orange - you will NOT be sorry.

With a pastry brush - brush entire turkey (not inside or bottom) with regular MAYONNAISE. FF or RF will not work as well. It doesn't take much mayo - just enough to grease the bird really well. You don't want "lumps" of mayo on your turkey.
Now sprinkle with Mortons Lite salt and pepper.

Bake on a roasting rack with at least an inch of water in the bottom of the pan - 400 degrees until meat thermometer reads 185 degrees F in thigh without touching bone. (You REALLY need to use a meat thermometer - every kitchen should have at least ONE!)

Take out of oven and let stand 15 minutes before carving.

Here is the secret - the oil in the mayo seals in the juices and helps to brown the turkey... the EGGS in the mayo act as a tenderizer/moisturizer and this turkey (if you don't overcook it!) will be soooo moist.