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1 Reynolds® Oven Cooking Bag, Turkey Size (for 8-24 lbs.)
1 Tbsp. flour
1-(12 to 24 lb.) turkey, thawed (See *Note)
2 stalks celery, sliced
1 medium onion, sliced (See *Note)
Additional vegetables to add:
1 to 2 carrots (optional)
a few cloves of garlic (optional)
Vegetable oil (See *Note)
1 Tbsp. dried sage
1 tsp. dried thyme (See *Note)
1 tsp. dried rosemary
1 tsp. Lawrys Seasoned Salt
regular table salt, desired amount
ground black pepper, desired amount
Preheat oven to 350°F.
Shake flour in Reynolds Oven Cooking Bag.
Place in a large roasting pan, at least 2 inches deep.
Spray inside of bag with nonstick spray to reduce sticking, if desired.
Remove neck and giblets from turkey.
Rinse turkey; pat dry. (See *Note)
Brush turkey with oil. (See *Note)
Combine sage, thyme, rosemary and seasoned salt.
Sprinkle and rub herb mixture over turkey, turning to coat evenly.
Sprinkle a bit of table salt & black pepper inside the cavity,
and over the entire outside of bird as well.
Place turkey inside oven cooking bag.
Add vegetables inside the bird cavity.
Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top.
Tuck ends of bag in pan.
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,
For easy slicing, let stand in oven bag 15 minutes before opening.
*Note: For this recipe, you can substituted ground thyme for the dried thyme.
I also added, 2 medium-sized whole onions, (3-4 ounces each in size)
2 carrots, 2 stalks celery, and a few cloves of garlic.
I baked my (12 -14 lb.) turkey for exactly 2 hours and 15 minutes in the oven,
then let rest ontop of stove for 20 minutes, before removing from oven cooking bag.
Also, I do not pat my turkey dry after rinsing the bird, nor do I brush on the oil.
Immediately after I rinse the bird, I rub on the dried herbs.
KITCHEN TIP:
If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.
1 Tbsp. flour
1-(12 to 24 lb.) turkey, thawed (See *Note)
2 stalks celery, sliced
1 medium onion, sliced (See *Note)
Additional vegetables to add:
1 to 2 carrots (optional)
a few cloves of garlic (optional)
Vegetable oil (See *Note)
1 Tbsp. dried sage
1 tsp. dried thyme (See *Note)
1 tsp. dried rosemary
1 tsp. Lawrys Seasoned Salt
regular table salt, desired amount
ground black pepper, desired amount
Preheat oven to 350°F.
Shake flour in Reynolds Oven Cooking Bag.
Place in a large roasting pan, at least 2 inches deep.
Spray inside of bag with nonstick spray to reduce sticking, if desired.
Remove neck and giblets from turkey.
Rinse turkey; pat dry. (See *Note)
Brush turkey with oil. (See *Note)
Combine sage, thyme, rosemary and seasoned salt.
Sprinkle and rub herb mixture over turkey, turning to coat evenly.
Sprinkle a bit of table salt & black pepper inside the cavity,
and over the entire outside of bird as well.
Place turkey inside oven cooking bag.
Add vegetables inside the bird cavity.
Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top.
Tuck ends of bag in pan.
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,
For easy slicing, let stand in oven bag 15 minutes before opening.
*Note: For this recipe, you can substituted ground thyme for the dried thyme.
I also added, 2 medium-sized whole onions, (3-4 ounces each in size)
2 carrots, 2 stalks celery, and a few cloves of garlic.
I baked my (12 -14 lb.) turkey for exactly 2 hours and 15 minutes in the oven,
then let rest ontop of stove for 20 minutes, before removing from oven cooking bag.
Also, I do not pat my turkey dry after rinsing the bird, nor do I brush on the oil.
Immediately after I rinse the bird, I rub on the dried herbs.
KITCHEN TIP:
If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.
