Traditional Holiday Turkey
- Servings: 15
- Course: Main Dish
Reynolds Kitchens tip
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- 1 Reynolds® Oven Bag, Turkey Size
- 1 tablespoon flour
- 2 stalks celery, sliced
- 1 medium onion, sliced
- 12 to 24 pound turkey, thawed
- Vegetable oil
PREHEAT oven to 350°F.
SHAKE flour in Reynolds Oven Bag; place in 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; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Place turkey in bag on top of vegetables.
CLOSE oven bag with nylon tie; cut six 1/2–inch slits in top. Insert meat thermometer through bag into thickest part of inner thigh, not touching bone. 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. For easy slicing, let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey before opening oven bag.
REYNOLDS KITCHEN TIP: Estimate 1 pound per person for generous servings with leftovers.