Mary's Thanksgiving Turkey

1 Reynolds Turkey Oven Bag

1/4 c. flour

Salt and Pepper

1/4 stick of butter

Take your turkey out of the wrapper and run under cold water, washing away any blood. Then set on a platter and cover with saran wrap and put it back in the refrigerator to unthaw. It usually takes a good 3 to 4 days to unthaw. Once unthawed, take out the neck and the gizzards and set aside in a dish and put back in the refrigerator. Rinse out the turkey with cold water and once again rinse off the outside from any blood that came out of the turkey.

But the flour, salt and pepper in the bag, and shake it up.

Have someone help you put the turkey into the Reynolds Turkey Oven Bag. Then dot the top of the turkey with butter and put on a large jelly roll pan (do not let bag touch the sides), then use the twist tie that comes with the reynolds Turkey Oven Bag and close the bag. Take a sharp knife and poke holes in the Oven Roast Bag. Use a meat thermometer so you will see when your turkey is done, I insert mine through one of the slits and into the breast meat, but keep it away from the bone.

Bake at 350 degrees for approximately 3 1/2 hours (or what ever it says on the side of the Reynolds Turkey Oven Bag for the size turkey you have.

As soon as you see the turkey making juices, take your baster and baste the turkey through one of the slits you made. Do this every 20 to 30 minutes.

You will see alot of juice coming from the turkey, but do not worry the Reynolds Turkey Oven Roasting Bag, will keep your Turkey very moist. You will have alot of juice for gravy.

When the turkey is done, use the baster to remove the juice for gravy, and then cut the bag open and pull down around the turkey and let cool for 10 minutes, then cut the turkey out and put on serving plates.

You can use the extra juice and add it to your dressing as you are basting the turkey (I put my dressing in casserole dishes and baste it from the turkey with the juices, makes for a very moist dressing.

Enjoy