- Servings: 8-10
|1||Large Reynolds Oven-cooking Bag|
|1||Small Bag Prepared "baby" Carrots|
|3||Celery Stalks, cleaned and cut into 3" pieces|
|1 can||Chicken Stock or Broth|
|Salt & Pepper, to taste|
Preheat oven to 350 degrees. Place cooking bag into 13x9" baking dish. Prepare turkey by removing wrapping and items inside cavity and thoroughly washing out cavity. Place turkey in bag and bag in baking dish. Add celery, carrots, onions and chicken stock. Sprinkle with salt, pepper and rosemary. Close and tie bag. Use point of a sharp knife to make 4 vent holes in top of bag. Place in oven for 3 1/2 to 4 hours. Remove from oven and let stand for 20 minutes before carving.
Use remaining liquid from bag to make gravy, adding flour to thicken. (Strain drippings first, if desired.) Do not use too much flour as gravy will thicken as it sits.
Follow this recipe for a fresh turkey. If frozen, thaw in refrigerator.