Roast Turkey

1 - 15 lb. turkey, fresh or thawed
1/3 cup salt
2 Tbsp. chicken bouillon powder
2 tsp. sugar
1 1/2 Tbsp. garlic powder
1 tsp. ground black pepper
2 ribs celery, cut into 2" pieces
1 medium onion, cut into thin wedges

Remove giblets, neck, liver, tail and heart from turkey cavity and reserve for gravy.
Rinse turkey well, pat dry with paper towels.
Mix together dry ingredients in a bowl. Rub seasoning in cavity and evenly over skin of turkey. Cover and refrigerate overnight, 18 to 24 hours.
Before roasting turkey, let turkey sit at room temperature for about 1 hour. Preheat oven to 475 degrees F.
Place turkey, breast up, on a baking rack in the bottom of a large roasting pan.
Truss turkey loosely and stuff half of celery and onion into cavity. Tuck remaining celery and onion along breast, under neck skin and between wings and body.
Pour 1" boiling water under turkey and tent loosely with foil.
Roast turkey for 1 hour, adding more water to pan if it dries out.
After 1 hour, remove foil. Continue roasting until skin browns, about 20 minutes.
When turkey is brown, remove from oven. Flip entire turkey upside down (insert a strong wooden spoon into cavity, use clean tea towels...).
Return to oven and continue roasting until skin is brown, about 40 minutes. Total cooking time should be 2 hours.
Let turkey rest at room temperature for 20 minutes before carving.
Strain pan juices and remove fat. Add to gravy.

Makes 15 generous servings