Introduction Turkey is a festive kind of food. Recipes have been passed on from generations on how to cook a turkey. You might have followed your family recipe and are now tired of the same old taste of the turkey. Many people find it difficult to maintain moisture when cooking turkey and you might not know the best way to prepare that turkey, making it deliciously crunchy and moist. All this will be solved using a simple recipe on how to cook turkey. This festive season is going to be delicious. It is important to note that recipes can be manipulated. The audience targeted is the mother who loves to cook whole meals for her family. The purpose of this specific recipe is to show you how to prepare moist roasted turkey fit for any festive occasion. This recipe is different from the rest that you can find because it will allow you to add different things that you want to experiment with, without making the taste too mild or too powerful. Time needed The cooking time for this recipe is four hours and the preparation of the turkey before cooking will take fifteen minutes. Figure 1: Well Cooked Turkey. Materials needed   * Roasting pan   * Normal cooking pans   * Meat thermometer   * Oven   * Cooking spoons   * Kitchen towels   * Chopping board   * Kitchen string Tip : Have various holding cloths so that you can use as many as possible because the turkey is large Ingredients required You will need the following ingredients. Ensure that you get them before you start preparing the turkey.   * 1 turkey;   * Olive oil/butter/cooking oil;   * 10 tablespoonfuls;   * Salt – three pinches;   * Pepper – one teaspoon(your choice);   * Juice of one fresh lemon;   * 2 carrots;   * Bunch of celery;   * Parsley;   * 2 onions, nicely diced;   * Rosemary (preferably the fresh leaves and not the manufactured dried sticks of rosemary). The recipe has given ingredient portions and size that can be used to prepare a 10lb turkey. This is a turkey that can feed up to 10 people (Kamberg 145). Step 1 Preparing the turkey Warning : To avoid injuries, keep the sharp ended part of the knife constantly pointed away from you at all times. Tip : Before you begin, ensure that the kitchen the necessary utensils and the oven are clean. Wash using mild detergent and clean water and then dry with clean kitchen towels (Ferguson 43).   * Defrost the turkey. Tip : Do not remove the plastic wrapping around it when thawing. The plastic helps seal the moisture in the turkey. Turkey that has been refrigerated for long loses moisture, which will make the turkey hard and chewy (Bittman 12).   * Put the turkey, still in its bag, in a pan. This is necessary so that if the bag is torn and starts to release the turkey juices, then they will be collected in the pan. You will note that the paper will start filling with juices after a while, like in the picture below, especially if the turkey has not stayed in the fridge for a long time.   * Remove the heart, gizzards, liver, and the neck. These body parts can be used for stuffing. Tip : If you do not want to separate them, then you can use all of them for stuffing, making small edibles, or making soup.   * Leave the legs tied if they are already held together with a string. The string is not edible