Herb Roasted Turkey

• Meat

  • 8 lb Turkey, fresh or thawed

• Produce

  • 2 stalks Celery
  • 1 Onion, medium
  • 1 tbsp Sage, dried
  • 1 tsp Thyme, dried

• Baking & Spices

  • 1 tbsp Flour
  • 1/2 tsp Pepper

• Dairy

  • 2 tbsp Vegetable oil or melted butter

Found on reynoldskitchens.com

Description

Ingredients

• 1 tablespoon flour
• 2 stalks celery      
• 1 medium onion
• 8 to 24 pound turkey, fresh or thawed
• 2 tablespoons vegetable oil or melted butter
• 1 tablespoon dried sage
• 1 teaspoon each dried thyme, basil, rosemary, paprika and seasoned salt
• 1/2 teaspoon pepper

Directions

• Step 1 PREHEAT oven to 350°F. Step 2 SHAKE flour in Reynolds® Oven Bag, Turkey Size; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray, if desired to reduce sticking with large turkeys. Step 3 ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey, pat dry and brush with oil. COMBINE seasonings in a small bowl; sprinkle and rub evenly over turkey. Step 4 PLACE turkey in oven bag on top of vegetables. Step 5 CLOSE oven bag with nylon tie; cut six ½-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh no touching the bone. Tuck ends of bag in pan. Step 6 BAKE according to times below or until meat thermometer reads 180°F. Step 7 Let Stand in oven bag 15 minutes. Cut open top of bag. Use two carving forks, inserting one in each end, to lift turkey from bag. Cooking Times 1 1/2 to 2 hours for 8-12 pound turkeys; 2 to 2 1/2 hours for 12-16 pound turkeys; 2 1/2 to 3 hours for 16-20 pound turkeys; 3 to 3 1/2 hours for 20-24 pound turkeys Thanksgiving Cooking Tips How much to buy? Estimate 1 pound turkey per person for generous servings with leftovers. For lightly stuffed turkeys, add ½ hour to bake time. If turkey skin sticks to oven bag, gently loosen bag from turkey before opening.