Turkey & herbs, roasted

- 1 turkey
- 1 twig fresh rosemary
- ½ lemon, sliced thinly
- a bunch fresh coriander, minced
- 4 tblspoons dry sage, crushed
- salt and pepper to taste
- 3 tblspoons olive oil

baking paper and aluminum foil, OR large plastic baking bag.

- Place turkey on working board, chest side up
- Place rosemary and lemon slices inside turkey
- Mix herbs, seasonings and oil and form a paste
- Using a brush apply paste over turkey
- Place turkey inside baking bag, tie up ends, Or, wrap turkey first with baking paper and then with aluminum foil (thightly)

- Preheat oven on high/high
- Place bagged / wrapped turnkey in oven
- Bake on high/high for about 2 hours, or even 3 if turkey is real big.
- Turn heat down to 300 F and let slow cook until you are ready to serve (at least another 2-3 hours, depending on the size of the turkey, or several more), if sow cooking.
- Open wrapping / bag only when you are ready to serve
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NOTE: DO NOT SKIP THE HIGH/HIGH BAKING TIME ( if high heat does not reach the core of the turkey before you switch to slow cooking, it may develop salmonela)

NOTE: if you are itnerested in fast cooking, then do not turn heat down.

NOTE: when it is ready? If you use a plastic bag, you will be able to see it. If you use aluminum foil, press the top (wearing an oven glove); if it appears like it is by about 1/4 empty (while it was tightly wrapped) then it is done.

Note: in case your wrapping is not tight enough you may want to place a pan halfway filled with water underneath the rack where the turkey is, to contain dripings