Ingredients:

1 TBS. flour	12 to 24 lb. turkey - thawed
vegetable oil or butter	2 stalks celery, sliced
1 medium onion, sliced	1 Reynolds Oven Bag - TURKEY SIZE

Preheat oven to 350°

SHAKE flour in Renynolds Oven Bag; place in roasting pan at least two inches deep.

Add vegetables to oven bag.

Remove neck and giblets from turkey. Rinse turkey and pat dry. Lightly stuff with favorite stuffing recipe, if desired.

Brush turkey with oil. (Sprinkle turkey with paprika for even more browning.) Place turkey in oven bag on top of vegetables. Place neck and giblets in bag with turkey.

CLOSE bag with nylon tie; cut six ½ inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh, not touching bone.

Tuck ends of bag into pan.

BAKE 2 to 2 ½ hours for a 12 to 16 lb. turkey, 2 ½ to 3 hours for 16 to 20 lb. turkey, and 3 to 3 ½ hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°. Add ½ hour for a stuffed turkey.

Let stand in oven bag for 15 minutes. If turkey sticks to bag, gently loosen bag from turkey before opening bag.

Recipe courtesy of Reynolds Kitchens