Average Rating: 3.5TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
YIELD: 14 servings.Ingredients
- 1 tablespoon dried sage leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1 turkey (14 to 16 pounds)
- 2 tablespoons canola oil
- 1 tablespoon all-purpose flour
- 1 turkey-size oven roasting bag
- 2 celery ribs, sliced
- 1 medium onion, sliced
Instructions
- 1. Preheat oven to 350°. In a small bowl, combine the first five ingredients. Pat turkey dry; brush with oil. Sprinkle herb mixture over skin of turkey. Skewer turkey openings; tie drumsticks together.
- 2. Place flour in oven bag and shake to coat. Place the bag in a roasting pan; add celery and onion. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
- 3. Bake 2 to 2-1/2 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand 15 minutes before carving. If desired, thicken pan drippings for gravy.
Nutrition Facts
8 ounce-weight: 554 calories, 26g fat (7g saturated fat), 245mg cholesterol, 289mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 72g protein.
