Herb Roasted Turkey & Gravy

• 1 Reynolds® Oven Bag, Turkey Size


• 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

SHAKE flour in Reynolds Oven Bag; 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.

REYNOLDS KITCHEN TIPS: For flavorful gravy, pour 4 cans (10 1/2 oz. each) turkey gravy into saucepan. Add 3/4 cup drippings.Heat thoroughly, stirring occasionally.

Estimate 1 pound per person for generous servings with leftovers.