Basil spiked Roast Turkey

As you know I don't eat meat so making this for the first Thanksgiving in our home seemed like such a challenge. For being my first attempt, the meat eaters really loved it.

12 lb turkey, thawed
1/2 c fresh basil leaves
2 Tbs vege oil, butter, or butter flavored crisco
1/4 tsp salt
1/4 tsp freshly ground pepper
3/4 c chopped onion
1/3 c chopped carrots
1/3 c chopped celery

Preheat oven to 350
Remember to baste every 30 min to 1 hr for really moist meat. Don't forget to add the "juice" inside the cavity of the bird too.

Place turkey in roasting pan. Loosen turkey skin from breast at neck by hand; slide basil leaves between skin and breast meat.

Brush or smear turkey with oil, butter, or crisco; sprinkle with salt and pepper. Loosely cover breast area with foil. Bake 1 hour or until legs are a light brown. Remove turkey from oven and make a cut between breast and leg down to backbone. Place onion, carrots, and celery around the turkey in pan. Bake another 1 1/2 hr. Remove foil and bake an additional 45 mins or until internal temp reaches 180.

Place turkey on cutting board and cover loosely with foil. Let stand 20 min before carving.
Enjoy!