Serves:12 to 32 (3 oz serving size) depending on size of turkey
1 Oven Bag (Turkey Size)
1 T. Flour
2 Stalks Celery (sliced)
1 medium Onion (sliced)
1 Turkey (12 to 24 lbs, thawed)
Olive Oil or Butter
Paprika (optional)
Preheat oven to 350º.
Shake flour in oven bag. Place in roasting pan at least 2 inches deep. Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey, pat dry.
Brush turkey with olive oil. Optional: sprinkle turkey with paprika for more even browning.
Place turkey in oven bag on top of vegetables. Close oven bag with nylon tie. Cut 6 half inch slits in top of oven bag. Insert meat thermometer through slit in bag, into thickest part of inner thigh, not touching bone. Tuck end of bag in pan.
Bake 2 to 2 1/2 hours for a 12-16 lb turkey; 2 1/2 to 3 hours for a 16-20 lb turkey; 3 to 3 1/2 hours for 20-24 lb turkey; or until meat thermometer reads 180º F.
Let stand in oven bag 15 minutes or cover with towel to keep warm until ready to carve and serve.
