Roasted Turkey

Rinse the turkey and pat it dry with paper towel.

Combine mayonnaise, crushed garlic, salt, and black pepper in a bowl.

Carefully separate the skin over the breast and thighs.

Make small slits in the turkey breast under the skin and insert the peeled whole garlic cloves into the breast.

Apply the garlic-mayonnaise mixture under the skin, inside the turkey, and all over the outside.

For the stuffing, cook the rice or buckwheat halfway with 1/2 teaspoon salt.

Heat oil in a skillet or sauté pan. Add the onion and carrot and sauté until the onion is soft.

Transfer the sautéed onion and carrot to the rice or buckwheat.

Add a little more oil to the skillet. Add the mushrooms and sauté until all liquid is absorbed.

Transfer the mushrooms to the rice or buckwheat mixture.

Mix the rice or buckwheat with the mushrooms, onion, carrot, and black pepper.

Stuff the turkey with the rice or buckwheat stuffing, including the spaces around the leg and thigh.

Tie the turkey legs together with cooking twine.

Place the turkey in an oven bag, then place it on a roasting pan. If not using an oven bag, cover with foil.

Refrigerate the prepared turkey for 3 days.

When ready to roast, heat the oven to 425 degrees.

Roast the turkey at 425 degrees for 30-40 minutes.

Reduce the oven temperature to 350 degrees and roast for approximately 3-3 1/2 hours.

Pour the pan juices over the turkey and stuffing.

If desired, strain the pan juices, separate the fat, and use the juices to make gravy.

To expedite the marinating process, cut small slits all over the turkey and marinate for 24-48 hours instead of 3 days.