Holiday Recipe--Turkey Perfection!

Christmas or Thanksgiving Turkey—Perfection!

1 whole turkey
Cornbread Dressing (recipe in side dish section)
Reynolds Oven bag (Turkey size)
1 tbs. flour
Rosemary
Pepper
Salt
Butter

If turkey is frozen, thaw in refrigerator. Allow 24 hours for every 4 lbs. of bird weight.
Preheat the oven to 350 degrees.
Rinse the turkey, be sure to remove the giblets and neck from the turkey—believe me they are in there. One time I roasted my turkey with the darn things still in their bag inside the turkey, it was extremely embarrassing! Pat Mr. Turkey dry with paper towels. Stuff with dressing if that is your preference. Apply the butter to the skin, try to leave a nice coating. Sprinkle the skin with rosemary (fresh is nice if you have it but if not just use dried—it lends a nice aroma to the bird), pepper and salt.
Place the flour in the Reynolds oven bag. Place the turkey in the bag.
Close the bag with a nylon tie (included with your bag in the box). Cut six ½ inch slots in the top of the bag.
I always get a turkey with a pop up indicator to let me know the bird is done and I have found that the cooking instructions in the box with the bag are pretty darn good! The bird is always done when their times indicate. Follow those instructions if you don’t have an indicator and if you do have one in the bird, keep a close eye on that indicator when the times indicated in the box say the bird should be done. You will see the red dot pop up.
Remove the bird from the oven and let rest in the bag for at least 30 minutes—I usually let my bird rest for an hour. Then remove the bag and carve! You will not believe how moist and delicious your turkey will be. I have convinced everyone who has graced my kitchen during the holidays to use the Reynolds Oven bag for their future turkey dinners. Marc’s niece Nicole said it was the moistest bird she had ever tasted.