HERB ROASTED TURKEY
1 oven bag, turkey size
1 tbs flour
1 3/4 chicken broth
3 tsp dried basil, crushed
2 tsp dried thyme, crushed
1/8 tsp pepper
12---24 pound turkey, thawed
vegetable oil
Preheat oven to 350 degrees. Shake flour in oven bag, place in roasting pan.
Spray inside bag with cooking spray. 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 bag. Pour broth mixture over turkey.
Close bag with tie, cut six slits in top of bag. Insert meat thermometer
through slit in bag. Tuck ends of bag in pan. Bake until meat thermometer reads
180 degrees. Add 1/2 hour of cooking time for stuffed turkeys. Let stand in
oven bag for 15 min.
This recipe makes 15 to 30 servings depending on size of Herb Roasted Turkey.*
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