In the bottom of a roasting pan place 2 of the carrots and 7 of the celery stalk halves. The veggies are going to be our roasting rack, plus they will add flavor to the drippings.

Place the 1/2 onion in the cavity of the turkey along with the remaining carrot and 1/2 stalk of celery. Cut the celery and carrot into pieces if needed.

Place the turkey on top of the carrots and celery in the roasting pan.

Brush the entire turkey with the olive oil and then season with the kosher salt and pepper.

Use the two grocery sacks to cover the turkey, using one from each end of the pan to cover it completely. You can uses a staple to help secure the bags if needed. I used the type of bags with handles. I stapled the handles together on the first bag and then placed the second bag on.

Spray paper bags with water to dampen slightly.

Place turkey in the oven at 375 degrees for 12-15 minutes per pound. To test for doneness, insert thermometer into turkey directly through the paper bags. It needs to read from 163-170 degrees. Be sure you are right in the breast and not at the bone when doing this.