Herb Roasted Turkey
This is the only way I cook my turkey for Thankgiving. I prep the turkey the night before, placing the bird in an oven cooking bag in a large roasting pan in the refrigerator. Then I am set to cook the bird the next day. Most of the time I do this a day or two before Thanksgiving (prep and cook bird). Afterwards, I'll remove all the meat from the bird. Then when it's time to heat the gravy, I'll add as much of the turkey meat to it as I can. (Usually everyone pours gravy over there meat, so I figure why not just mix the two together.) Also, when it's time make the gravy, (and if I've already refrigerated the pan juices the day before) I'll scrape off the excess fat that has accumilated ontop. I've found this is a good way to remove fat from the gravy. Years past I've even cheated and on many occasions I would buy jarred gravy, and add the cooked meat to it. The gravy I used was...Heinz.
Herb Roasted Turkey
1 Reynolds® Oven Cooking Bag, Turkey Size (for 8-24 lbs.)
1 Tbsp. flour
1-(12 to 24 lb.) turkey, thawed (See *Note)
2 stalks celery, sliced
1 medium onion, sliced (See *Note)
Additional vegetables to add:
1 to 2 carrots (optional)
a few cloves of garlic (optional)
Vegetable oil (See *Note)
1 Tbsp. dried sage
1 tsp. dried thyme (See *Note)
1 tsp. dried rosemary
1 tsp. Lawrys Seasoned Salt
regular table salt, desired amount
ground black pepper, desired amount
Preheat oven to 350°F.
Shake flour in Reynolds Oven Cooking Bag.
Place in a large roasting pan, at least 2 inches deep.
Spray inside of bag with nonstick spray to reduce sticking, if desired.
(I do not spray the inside of cooking bag w/a nonstick spray.)
Remove neck and giblets from turkey.
Rinse turkey; pat dry. (See *Note)
Brush turkey with oil. (See *Note)
Combine sage, thyme, rosemary and seasoned salt.
Sprinkle and rub herb mixture over turkey, turning to coat evenly.
Sprinkle a bit of table salt & black pepper inside the cavity,
and over the entire outside of bird as well.
Place turkey inside oven cooking bag.
Add vegetables inside the bird cavity.
Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top.
Tuck ends of bag in pan.
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,
For easy slicing, let stand in oven bag 15 minutes before opening.
*Note: For this recipe, you can substituted ground thyme for the dried thyme.
I also added, 2 medium-sized whole onions, (3-4 ounces each in size)
2 carrots, 2 stalks celery, and a few cloves of garlic.
I baked my (12 -14 lb.) turkey for exactly 2 hours & 15 minutes in the oven,
then let rest ontop of stove for 20 minutes, before removing from oven cooking bag.
Also, I do not pat my turkey dry after rinsing the bird, nor do I brush on the oil.
Immediately after I rinse the bird, I rub on the dried herbs.
If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.