Herb Roasted
Turkey in a Bag
- 1 (12 to 24-pound) Honeysuckle
White® Frozen Whole Turkey, thawed
Reynolds Oven Bag, Turkey Size
Nonstick cooking oil
1 (14-ounce) can chicken broth (1 3/4 cups)
2 to 3 teaspoons dried basil leaves, crushed
1 to 2 teaspoons dried thyme leaves, crushed
1/8 teaspoon pepper
1 tablespoon all-purpose flour
Vegetable oil
- Preheat oven to 350°F.
- Shake flour in Reynolds
Oven Bag; place in large roasting pan at least 2 inches deep.
Spray inside of bag with nonstick cooking spray to reduce sticking,
if desired.
- Mix chicken broth, basil,
thyme and pepper; set aside. Remove neck and giblets from turkey.
Rinse turkey; pat dry. Brush turkey with oil. Place turkey in
bag. Pour broth mixture over turkey.
- Close oven bag with nylon
tie; cut 1/2-inch slits in top. Insert meat thermometer through
slit in bag into thickest part of inner thigh, not touching the
bone. Tuck ends of bag in pan.
- Bake until meat thermometer
reads 180°F, 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. Add 1/2 hour for stuffed turkey.
Let stand in oven bag for 15 minutes. If turkey sticks to bag,
gently loosen bag from turkey.
Makes 15 to 32 servings
depending on size of turkey.
Tip: For flavorful gravy,
pour 4 cans (10 1/2 ounces each) Campbell's Turkey Gravy into
saucepan. Add 3/4 cup drippings. Heat through, stirring occasionally.
Click here to watch step-by-step video for How to Carve a Turkey.
Video provided courtesy
of HolidayKitchen.tv.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
