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.

• Calories: 723 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon dried basil
• 2 stalks celery
• 1 teaspoon seasoned salt
• 1 tablespoon dried sage
• 1 teaspoon ground thyme
• Reynolds® Oven Bag, turkey size
• 1 medium onion
• 1 (8 pound) turkey, fresh or thawed*

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

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.

Step 3

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.

Step 4

Place turkey in oven bag on top of vegetables.

Step 5

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.

Step 6

Bake according to times below* or until meat thermometer reads 180 degrees F.

Step 7

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.