Steps to Make Oven Bag

Tiffany's Herb Roasted Turkey

Add 1 tbsp flour, 2 stalks of celery and 1 medium sliced onion to oven bag.

Recipe Summary Tiffany's Herb Roasted Turkey

From 8 pounds to 24, your roast turkey with lots of herbs stays moist and tender when roasted in a handy, mess-free oven bag.

Ingredients | Oven Bag

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

½ teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F.

Shake flour in Reynolds® 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.

How much to buy? Estimate 1 pound of turkey per person for generous servings with leftovers.

For lightly stuffed turkeys, add 1/2 hour to bake time.

If turkey skin sticks to oven bag, gently loosen bag from turkey before opening.

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

Here's a video showing this handy kitchen tip.

Info | Oven Bag

Servings: 8 Yield: 1 roast turkey