Place turkey in sink. Remove the giblets and neck from the turkey cavities and reserve for gravy. Rinse the turkey with cold water, both inside and out, pat dry.
Stuff both the front cavity and back with dressing just prior to cooking. I always sew up the back cavity to ensure dressing stays in place.
Place turkey in bag on top of vegetables then secure with provided tie. Place turkey in roasting pan and make sure the bag is entirely in the pan. Tuck any extra ends underneath bird. Cut six slits in top of bag to allow steam to escape.
Remove dressing to serving bowl and cover to keep warm.
Let turkey rest for 15-20 minutes before carving to let juices redistribute through the meat.