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Juicy Oven-Bag Turkey


1 Tbsp flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
1 Tbsp dried sage
1 tsp dried thyme
1 tsp dried rosemary
1 tsp seasoned salt
1 turkey-size oven bag
Stuffing (Optional)


Preheat oven to 350F (175C).

Shake flour in oven bag. Place bag in large roasting pan, at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.

Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey and pat dry. Lightly stuff turkey with your favorite stuffing (if desired). Brush turkey with butter or oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.

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. 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, or until meat thermometer reads 160F (71C). For stuffed turkey, add 1/2 hour to baking time.

For easy slicing, let stand in oven bag 15 minutes before opening. If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.

Yield: 15 to 30 servings

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