- Reynolds® Oven Bag, turkey size
- 1 tablespoon all-purpose flour
- 2 stalks celery
- 1 medium onion
- 1 (8 pound) turkey, fresh or thawed*
- 2 tablespoons vegetable oil
- 1 teaspoon ground thyme
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- 1 tablespoon dried sage
- 1/2 teaspoon ground black pepper
- Preheat oven to 350 degrees F.
- Shake flour in Reynolds(R) Oven Bag; 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.
- 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.
- Place turkey in oven bag on top of vegetables.
- Close oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh not touching the bone. Tuck ends of bag in pan.
- Bake according to times below* or until meat thermometer reads 180 degrees F.
- 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.
04/11/2018
recipepes.com
Tiffany's Herb Roasted Turkey, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
