Herb Roasted Turkey & Gravy
- Cook Time: 2 1/2 hours - 3 1/2 hours
- Servings: 15
- Course: Main Dish
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- 1 tablespoon flour
- 1 can (14 oz.) chicken broth (1 3/4 cups)
- 2 to 3 teaspoons dried basil, crushed
- 1 to 2 teaspoons dried thyme, crushed
- 1/8 teaspoon pepper
- 12 to 24 pound turkey, thawed
- Vegetable oil
PREHEAT oven to 350°F. SHAKE flour in Reynolds®OvenBag,TurkeySize; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.
MIX chicken broth, basil, thyme and pepper; set aside. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Place turkey in oven bag. Pour broth mixture over turkey.
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 until meat thermometer reads 180°F, 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. Add 1/2 hour for stuffed turkey.Let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey.