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Add a photoServings: 12
Ingredients
- 1 tbsp. flour
- 1 med. onion, sliced
- 2 stalks celery, sliced
- 16-20 pound turkey, thawed
- 2 tbsp. vegetable oil
- Salt, pepper, paprika
Directions
- Preheat oven to 350 degrees F. Shake flour in turkey size (19 x 23 1/2 inch) Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Place onion and celery in bag. Remove neck and giblets from turkey. Rinse, drain and pat dry. Lightly stuff, if you like. Brush with oil; sprinkle with seasonings.
- Place turkey in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag into center of thigh, not touching bone. Bake till meat thermometer registers 180 degrees F. or possibly about 2 3/4 to 3 1/4 hrs. Add in 1/2 hour for stuffed turkey. Makes 14 to 18 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 12 servings | |
| Calories 569 | |
| Calories from Fat 138 | 24% |
| Total Fat 15.33g | 19% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.06g | |
| Cholesterol 296mg | 99% |
| Sodium 324mg | 14% |
| Potassium 1378mg | 39% |
| Total Carbs 1.44g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.46g | 0% |
| Protein 99.44g | 159% |
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