Herb Roasted Holiday Turkey
- Cook Time: 2 - 2 1/2 hours
- Servings: 15
- Course: Main Dish
Roast turkey is the classic centerpiece of Thanksgiving dinners every year. This recipe avoids a dry and bland turkey by using a Reynolds® Oven Bag to seal in the moisture and flavor that will make this Thanksgiving turkey a hit.
Reynolds Kitchen Tips
Reynolds Kitchens tip
For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time. - If turkey sticks to oven bag, gently loosen bag from turkey before opening bag. - Estimate 1 pound per person for generous servings with leftovers.
Ingredients
- 1 tablespoon flour
- 2 stalks celery, sliced
- 1 medium onion, sliced
- 12 to 24 pound turkey, thawed
- Vegetable oil
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon seasoned salt
Directions
Step 1
PREHEAT oven to 350°F.
Step 2
SHAKE flour inside a Turkey Sized Reynolds® Oven Bag and place in a large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.
Step 3
ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.
Step 4
PLACE turkey in oven bag on top of vegetables.
Step 5
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.
Step 6
BAKE 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, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.
Back to top