Preheat the oven to 325 degrees. Rinse the turkey inside and out with cold water. Dry thoroughly with paper towels. Sprinkle the cavity with salt and pepper. Stuff loosely (stuffing expands during cooking) with your favorite stuffing recipe and close the opening with metal skewers. Also stuff the neck cavity and skewer it closed. (Place the leftover stuffing in a buttered soufflé dish and bake it alongside the turkey for the last hour of its cooking time, basting the stuffing occasionally with pan juices.)
Tie the turkey’s legs together and place it on a rack (we use a Teflon-coated V-shaped rack) set in a large roasting pan.
Whisk O California Extra Virgin Olive Oil, O Sherry Vinegar and maple syrup together well to make the glaze. With a pastry brush, glaze (paint) the turkey with the glaze mixture, lifting it up to reach the under side. This method makes the bird very dark, very quickly, so the turkey should either be tented with foil when dark or you can glaze it about 1/2 way through the cooking, or 2 hours before it is done.
Place the turkey in the center of the preheated oven and roast, basting occasionally with accumulated pan juices, until a thermometer inserted into the thickest part of the thigh registers 170 degrees and juices run clear. This should take between 4 ½ and 5 hours. The turkey skin should be quite dark. Check at the 4-hour point and if it isn’t, brush again with the molasses mixture.
Transfer the turkey to a platter or carving board and let it rest for 20 minutes before carving.