1 tablespoon flour
1 turkey-size oven cooking bag
1 medium onion, sliced
2 stalks celery, sliced
1 (16- to 20-pound) turkey, thawed and rinsed
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Shake flour in cooking bag; place bag in at least a 2-inch deep roasting pan. Place onion and celery in bag. Stuff turkey, if desired. Brush turkey with oil. Sprinkle turkey with Herb Mix. Place turkey in bag on top of vegetables. Close bag with nylon tie, and make six 1/2-inch slits in top. Insert a meat thermometer through the slit in the bag into thigh. Bake to 180 degrees F for 2 3/4 to 3 1/4 hours. Add 1/2 hour cooking time for stuffed turkey.

Serves 16 to 20.

Herb Mix
2 tablespoons dried parsley flakes
2 tablespoons rubbed sage
1 teaspoon dried whole marjoram
1 teaspoon dried whole thyme
1 teaspoon dried whole savory
1/2 teaspoon dried whole rosemary

Combine all ingredients in container of an electric blender; process 1 minute. Sprinkle inside cavity (if not stuffed) and outside of turkey.