 | | Directions |
- Preheat oven to 350 degrees. Shake flour in Reynolds Oven Bag; place in roasting pan at least 2" deep. Add vegetables to oven bag.
- Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Place turkey in Oven Bag on top of vegetables.
- Close oven bag with nylon tie; cut six 1/2" slits in top. Insert meat thermometer through oven bag into thickest part of inner thigh, not touching bone.
- Bake 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey or until meat thermometer reads 180 degrees. Add 1/2 hour for stuffed turkey.
- Let stand in oven bag 15 minutes. If turkey sticks to oven bag, gently loosen bag from turkey before opening oven bag.
- Carve into slices and serve.
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Prep Time: 30 minutes
Cook Time: 2 hours
|  | | Ingredients | | - | | 1 Reynolds Oven Bag, turkey size (19 inch X 23 1/2 inch) |
| - | | 1 tablespoon flour |
| - | | 2 stalks celery, sliced |
| - | | 1 onion, sliced (medium) |
| - | | 12 pounds turkey, thawed |
| - | | Vegetable oil |
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