Traditional Holiday Turkey

INGREDIENTS		DIRECTIONS
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.

Number of Servings: 15-30

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Nutritional Information: (Per Serving)

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