Herb Roasted Turkey & Gravy

By jenncrose

for a 4 to 8 pound bone-in turkey breast or can be used with a 12 to 24 pound turkey, thawed

Ingredients

• 1 tablespoon flour
• 1 can (14 oz.) chicken broth (1 3/4 cups)
• 2 to 3 teaspoons dried basil, crushed
• 1 to 2 teaspoons dried thyme, crushed
• 1 tablespoon dried sage
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon seasoned salt
• 1/8 teaspoon pepper
• Vegetable oil

Details

Servings 1
Adapted from reynoldskitchens.com

Preparation

Step 1

Prep

PREHEAT oven to 350°F. SHAKE flour in Reynolds®OvenBag,TurkeySize; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.

MIX chicken broth, basil, thyme and pepper; set aside. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Place turkey in oven bag. Pour broth mixture over turkey.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.

Cook

BAKE until meat thermometer reads 180°F, 2 to 2 1/2 hours for a 12 to 16 lb. turkey; 2 1/2 to 3 hours for a 16 to 20 lb. turkey; and 3 to 3 1/2 hours for a 20 to 24 lb. turkey. Add 1/2 hour for stuffed turkey. Let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey.

REYNOLDS KITCHEN TIPS: For flavorful gravy, pour 4 cans (10 1/2 oz. each) turkey gravy into saucepan. Add 3/4 cup drippings.Heat thoroughly, stirring occasionally.