Source: Reynolds Kitchen

1 Reynolds Oven Bag, turkey
    size (19 x 23 1/2 inches)
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
1 (12 to 24 pound) turkey, thawed
Vegetable oil

Preheat oven to 350 degrees F.

Shake flour in Reynolds Oven Bag. Place in roasting pan at least 2 inches deep. Spray inside of oven bag with nonstick spray to reduce sticking, if desired.

Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Place turkey in oven bag on top of vegetables.

Close oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through oven bag into thickest part of inner thigh, not touching bone.

Bake for 2 to 2 1/2 hours for a 12 to 16 pound turkey, 2 1/2 to 3 hours for a 16 to 20 pound turkey, and 3 to 3 1/2 hours for a 20 to 24 pound turkey or until meat thermometer reads 180 degrees F.

For easy slicing, let stand in oven bag for 15 minutes. If turkey sticks to oven bag, gently loosen oven bag from turkey before opening oven bag.

The Reynolds Kitchen Tip: Estimate 1 pound per person for generous servings with leftovers.

Number of servings: 15 to 30

Nutrition information per 3 ounces cooked serving: calories 137; grams fat 3; % calories from fat 21; milligrams cholesterol 83; milligrams sodium 59; grams carbohydrates 1; grams fiber 0; grams protein 25