For the most moist Turkey, bag it!
Ingredients:
- 1 Reynolds Oven Bag, turkey size (19 x 23 1/2 inches)
- 1 T. flour
- 2 stalks celery, sliced
- 1 medium onion, sliced
- 1 (12 to 24 lb.) turkey, thawed
- Vegetable oil
FOLLOW ANDREA: Twitter | Facebook | WEB EXTRA: Andrea'sBio
Directions:
- Preheat oven to 350F. Shake flour in Reynolds Oven Bag. Place in roasting pan at least 2 inchesdeep.
- Add vegetables to oven bag. Rinse turkey; pat dry. Lightly Brush turkey with oil.
- Place turkey in oven bag on top of vegetables. Close oven bag with nylon tie; cut six 1/2-inchslits in top. Insert meat thermometer through oven bag into thickest part of inner thigh, nottouching bone.
- Bake for 2 to 2 1/2 hours for a 12 to 16 pound turkey, 2 1/2 to 3 hours for a 16 to 20 poundturkey, and 3 to 3 1/2 hours for a 20 to 24 pound turkey or until meat thermometer reads180F.
- Cut open the top of the bag with fifteen minutes left to cook to brown thebird.
Be sure to remove neck and giblets from BOTH ends of the bird before you cook ... I've madethat mistake before!
Contact Andrea by clicking here.
