Ingredients
- 1 tbsp. flour
- 1 med. onion
- sliced
- 2 stalks celery
- sliced
- 16-20 pound turkey
- thawed
- 2 tbsp. vegetable oil
- Salt
- pepper
- paprika
Instructions
- Preheat oven to 350 degrees F. Shake flour in turkey size (19 x 23 1/2 inch) Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep.
- Place onion and celery in bag.
- Remove neck and giblets from turkey.
- Rinse, drain and pat dry.
- Lightly stuff, if you like.
- Brush with oil; sprinkle with seasonings.
- Place turkey in bag.
- Close bag with nylon tie; make 6 half-inch slits in top.
- Insert meat thermometer through slit in bag into center of thigh, not touching bone.
- Bake till meat thermometer registers 180 degrees F. or possibly about 2 3/4 to 3 1/4 hrs.
- Add in 1/2 hour for stuffed turkey.
- Makes 14 to 18 servings.
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