INGREDIENTS:
1 Whole Turkey (12-24lbs), fresh or completely thawed
1 Reynolds® Oven Bag, Turkey Size
2 Tbsp Flour
2-3 Stalks of Celery, roughly chopped
2 Sweet onions, roughly chopped
4 Tbsp Avocado oil, Vegan Stick, or Coconut Oil
2 Tbsp Fresh Sage, minced well (or 1 Tbsp dried)
1 Tbsp each of Fresh Thyme, Basil, and Rosemary or 2 tsp dried
1 Tbsp Smoked Paprika
1 tsp salt
1/2 tsp pepper
Large Roasting Pan at least 2″ deep
DIRECTIONS:
Heat oven to 350F. Shake Flour in oven bag; place in roasting pan. Spray inside of bag with cooking spray, if desired to reduce sticking with large turkeys. Add celery and onions to the bag. Remove neck and giblets from turkey. Rinse turkey and pat dry with paper towel. Combine oil, herbs and seasonings in a small bowl. Rub evenly all over the turkey. Place turkey in the oven bag on top of the onions and celery. Close oven bag with nylon tie or kitchen twine. Cut 6 1/2″ slits on top. Insert meat thermometer through slit in bag into the thickest part of inner thigh not touching the bone. Tuck ends of bag in pan. Bake until meat thermometer reads 180F.
⚫️1.5-2 hours for 10-12lb turkey
⚫️2-2.25 hours for 12-16lb turkey
⚫️2.25-2.50 hours for 16-20lb turkey
⚫️2.50-3 hours for 20-24lbs turkey
**** ADD 1/2 hour for stuffed turkey. For easy slicing , let stand in bag 15 min.
ESTIMATE 1/2 lb. per person for generous Servings with leftovers.
🔷Recipe adapted from Reynolds® Cooking Guide.
