1Turkey Oven BagI use Reynolds Turkey-sized oven bags
Preheat oven to 350 degrees. Set aside a large roasting pan.
Open the oven bag and place 1 tablespoon of flour in bag, shake bag. Place cut celery and onion in bottom of bag and set aside.
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.
Take the olive oil and smooth over outside of turkey. This will help it brown as well as keep it from sticking to oven bag. Salt & pepper to taste.
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.
Place on the bottom rack of oven so the bag does not touch sides or top. Bake according to directions on oven bag package for your size of bird. Usually about 2-1/2 to 3 hours for a 12-16 lb stuffed turkey, 3 to 3-1/2 hours for a 16-20 lb. stuffed turkey.
When completely cooked, remove from bag and place on cutting board with a channel that will catch the juices.
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.