12 to 24 pound turkey, thawed
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
2 lemons, cut in half
Sprigs of each fresh basil, parsley, thyme, marjoram
6 large cloves garlic, split
preheat:oven to 350F.
shake:Dust/shake flour in Reynolds Oven Bag;
place in roasting pan at least 2 inches deep.
stuff:Remove neck and giblets from turkey. Rinse turkey; pat dry.
Lightly stuff the turkey with herbs,lemon, celery, onion and garlic.
Brush turkey with oil. Place turkey in bag.
close:Seal the oven bag with nylon tie; cut six 1/2–inch slits in top.
Insert meat thermometer through bag into thickest part of inner thigh,
not touching bone. Tuck ends of bag in pan.
bake:until meat thermometer reads 180F
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
3 to 3 1/2 hours for a 20 to 24 lb. turkey
slice:For easy slicing, let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey before opening oven bag.
tips & tricks:Estimate 1 lb per person for generous servings with leftovers.