INGREDIENTS
▢12-24 lb Whole Turkey fully thawed
▢1 white onion peeled and cut into large chunks
▢2 Carrots peeled and chopped into large pieces
▢3 Celery Ribs cut into large pieces
▢1/2 cup Butter softened
▢1 Tbsp Minced Garlic
▢1 Tbsp Salt
▢1 Tbsp Pepper
▢Turkey Size Oven Bag
▢1 Tbsp Flour
INSTRUCTIONS
Preheat the oven to 350 degrees F and place the oven rack 1 level lower than the center of the oven.
Mix the butter, garlic, salt and pepper together in a small mixing bowl.
Remove the neck and giblets from the turkey and turk the wings under the turkey. You can tie back the wings of the turkey if you prefer.
Rub the butter mixture all over the skin of the turkey.
Place the flour into the oven bag and shake the bag to coat the inside of the bag with the flour.
Then place the onion, carrots and celery into the oven bag and then place the turkey into the oven bag on top of the vegetables.
Close the oven bag with the tie included with the bag and place the bag with the all the ingredients onto a roasted pan.
Cut slits in the top of the oven bag to allow the steam to escape.
Cook the turkey based on the size of the turkey and use a meat thermometer to ensure that the turkey reaches an internal temperature of 165 degrees cooking time. A 12-15 lb turkey will take approximately 2 to 2 ½ hours. A 15-20 lb turkey will take approximately 2 ½ – 3 hours. A 20-24 lb turkey will take approximately 3 – 3 ½ hours.
Let the turkey rest for 20 minutes. Then carefully cut the oven bag off the turkey.
Remove the turkey to a serving platter, carve and enjoy!
RECIPE NOTES
To thaw a turkey properly, allow 24 hours for every 5 pounds of turkey to thaw in a refrigerator.
NUTRITION FACTS
Calories 534kcal, Carbohydrates 3g, Protein 70g, Fat 26g, Saturated Fat 10g, Trans Fat 1g, Cholesterol 252mg, Sodium 1018mg, Potassium 782mg, Fiber 1g, Sugar 1g, Vitamin A 2123IU, Vitamin C 2mg, Calcium 47mg, Iron 3mg
