Roast Turkey

Cook time: 2 to 2 1/2 hours
Servings: 15 Course: main dish
Reynolds Kitchens tip
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Step 1:

PREHEAT oven to 350°F.

Step 2:

SHAKE flour in Reynolds® Oven Bag,Turkey Size; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.

Step 3:

ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.

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. Tuck ends of bag in pan.

Step 6:

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 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.

Step 7:

REYNOLDS KITCHENS TIPS: - For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time. - If turkey sticks to oven bag, gently loosen bag from turkey before opening bag. - Estimate 1 pound per person for generous servings with leftovers.