I decided to cook indoors today, I prefer oven-roasted turkey to smoked. This recipe and technique can also be used in a smoke oven for smoke-roasted turkey. First, get out your gi-normous cast iron frying pan. Then coarsely chop 3 medium to large onions. Pile up in the center of the pan and add black pepper, plus whatever else you like. Be careful to not use too much salt; the juice from this pan is gonna make some great gravy. Add 1/2 tsp dollops of minced garlic all over the pile of onions. Slice 5 or 6 jalapenos lengthwise and put on top of the onions & garlic. Add a little salt. The steam from the veggies is what makes this method special. The meat comes out perfectly moist and full of flavors. I split a 12.5 pound turkey for this today. After spliting the breast, I flipped it inside down on the board and firmly pressed down on all of the bird. I Popped out the hip and shoulder joints & crushed the ribcage flat. I put whole peppercorns, chili powder, poultry seasonings, thyme and rosemary in the spice grinder. The fine powder is then rubbed all over the inside of the bird. Then flip the bird over the veggie pile in the pan and rub all of the skin with olive oil. You want the bird to completely tent over the veggies and come close to the perimeter of the pan, so the steam is trapped and keeps the bird moist. Add seasoned salt and black pepper. Put into a pre-heated oven at 450f for 15 or 20 minutes, then reduce the oven to 360f. Every once in a while pour off the juice and put it in your stockpot for gravy. Cook until your probe thermometer says its done to your liking. . .