• Preheat oven to 325° F.
• Remove the giblets from the body cavity along
  with anything that has been tucked into the neck skin. Reserve the giblets or discard.
• Rinse
  turkey under cold, running water, inside and out. Pat dry with a paper towel, inside and out.
  Sprinkle salt and pepper inside the body cavity of the turkey.
• Coat the outside of the
  turkey with canola oil and lightly sprinkle salt and pepper to cover. Place onion, celery, garlic
  cloves, and fresh parsley inside the body cavity. Place the turkey in a roasting pan and put the
  pan in the preheated oven.
• Bake for approximately 3 hours*. Prevent over-browning by
  covering the turkey with a tin foil tent. To allow for some browning, remove the tent during the
  last 45 minutes of baking. To ensure that the turkey is done, insert a meat thermometer into
  thickest part of the breast. Once the turkey has reached an internal temperature of 180°
  F, remove it from the oven and let it rest approximately 15 minutes before carving.

*The
weight of the turkey will determine the length of time it needs to bake.  Follow  directions
on the package for your specific turkey.  It is typically 20 minutes per pound  for
an un-stuffed turkey.