Instructions: Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity.

Season cavity with salt and pepper. Squeeze 2 lemon halves into cavity. Put squeezed and unsqueezed lemon halves into turkey cavity.

Carefully slip your fingers between skin and the meat on breast and legs of turkey. Slip bay leaves between skin and meat. Rub turkey all over with olive oil and place in roasting pan.

Create tent of aluminum foil over turkey. Place turkey in oven. Cook 30 minutes per pound. Remove foil from turkey about an hour before turkey is finished cooking, so skin will turn golden brown. When turkey is done, the leg will move easily in socket. Remove turkey from oven and carefully turn turkey on its breast, so juices will run back into meat. Let rest for at least 20 minutes before transferring to serving platter.

Add dry white wine or water to cooking juices in pan and bring to boil over medium-high heat. Simmer, stirring and scraping bottom of pan, until liquid has reduced by about a third. Season to taste and serve with turkey.

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