Thanksgiving Turkey

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350* (degrees)cook:(10-15 lbs. turkey 2 1/2 hrs.)(15-20 lbs.turkey for 3hrs) (20-24 lbs. for 3 1/2 to 4hrs)

Step 2

Rinse off turkey, pat dry with paper towels.

Step 3

Sprinkle 1 tablespoon flour in bag, shake, place bag in pan, place turkey in bag,

Step 4

Place turkey, breast side up, in 2 in. deep roasting pan,(can cover with foil) or -If using Oven bag (for moisture/Reynolds or any brand)

Step 5

Add vegetables around turkey and inside turkey: (sliced onions, celery, carrots)

Step 6

Slightly melt 1/2 stick butter. Stir in spices: sage, salt, pepper (may add opt: rosemary, thyme, marjoram, nutmeg)

Step 7

-If not using a bag, then add 1/4 cup chicken broth.

Step 8

Rub butter & spices mixture over turkey.

Step 9

If using bag, tie with twister seal.Cut 6 1/2- inch slits in top of bag for steam to escape.

Step 10

If using thermometer, place in thickest part of bird -

Step 11

Needs to reach 170* breast/180*thigh.

Step 12

Put rack on low shelf so bag or turkey won't touch heating elements.

Step 13

Place pan in oven. Bag should not hang over pan.(if using bag set it & forget it)

Step 14

Or if no bag then cover with Foil after it's 2/3rds done to prevent over cooking.

Step 15

Pour juices over turkey from time to time.

Step 16

Bake according to guide.

Step 17

Check for doneness, re-insert thermometer to double check temperature for food safety, turkey juices should be clear and no longer reddish pink).

Step 18

Let turkey stand 15 min before carving. Use juices for gravy.