1 Tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
1 Tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon seasoned salt
1 turkey-size oven bag
Stuffing (Optional)
Directions: Preheat oven to 350 degrees. Shake flour around inside oven bag, then place bag in a large roasting pan that has plenty of room so that the bag won't hang over the sides of the pan. You can also spray the inside of the bag with non stick spray if you would like.
Place vegetables inside oven bag.
Remove giblets, andneck from turkey, and wash turkey inside and out. Pat dry. Loosly stuff turkey if you would like. Brush with oil. Combine remaining seasonings, and rub over turkey, turning to coat evenly. Place turkey in bag, and close.
Cut 6 slits in the top of the bag. Insert a meat thremometor into the thickest part of the ghigh through one of the slits. Make sure that all of the ends of the bag are tucked into the pan.
See chart below to help determine the appropiate cooking time for your turkey.
Turkey is done when meat thremometer has reached 160 degrees. Let turkey stand in bag in bag for 15 minutes before removing it.
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