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Ingredients
- For Gravy:
- 12 - 19 lb. Butterball turkey, thawed in the refrigerator (1 day per 5 lbs of turkey)
- 2 Tbsp tarragon
- 2 Tbsp basil
- 2 Tbsp paprika
- 3/4 stick of butter
- Reynold's Turkey Size Oven Bag
- Flour
- Thermometer
- Turkey Drippings (from pan)
- Two 14 1/2 oz. cans Chicken Broth
- Wondra Shaker Flour
Details
Servings 10
Preparation time 30mins
Cooking time 210mins
Preparation
Step 1
Add flour to the inside, bottom of the Reynold's Turkey Size Oven Bag. Place the turkey inside the bag and on top of the flour. *Leave enough room for the bag to close and NOT have the turkey touch/push against the back of the bag.* Season the top of the turkey with tarragon, basil, and paprika. Place 1 Tbsp size pats of butter around the turkey (so that they do not fall into the bottom of the bag and stay on the turkey), close the bag, and attach the twisty-tie to the opening of the bag. Cut four 2" - 3" slits in the top of the bag. Place the turkey in a 350 degree Fahrenheit oven, UNcovered, for 2 1/2 - 3 hours (12 lb turkey), for 6 hours (18 lb turkey), or until the internal temperature reaches 165 - 170 degrees Fahrenheit.
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