Peru a Brasileira

Remove the turkey from refrigeration and pat dry inside and out with paper towels. Season the cavity generously with salt and black peppercorns.

Combine the quartered onion, crushed garlic cloves, chopped celery, chopped carrot, bay leaf, thyme sprig, and parsley sprigs in a bowl to create the aromatics mixture.

Stuff the turkey cavity loosely with the aromatics mixture, distributing them evenly throughout without packing tightly.

Place the stuffed turkey breast-side up on a roasting rack in a large roasting pan. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Pour 2 cups of water into the bottom of the roasting pan around (not over) the turkey. Preheat the oven to 325°F (165°C).

Roast the turkey for approximately 13-15 minutes per pound, basting every 30 minutes with the pan juices to ensure even cooking and browning.

Check for doneness by inserting a meat thermometer into the thickest part of the thigh without touching bone; it should register 165°F (74°C). The juices should run clear when pierced.

Remove the turkey from the oven and transfer it to a warm serving platter. Let it rest for 15-20 minutes before carving to allow the juices to redistribute.

Strain the pan juices through a fine-mesh sieve to remove the cooked aromatics, discarding the solids. Skim excess fat from the surface if desired.

Pour the strained pan juices into a gravy boat and serve alongside the carved turkey.