• 22servings
  • 210minutes
  • 512calories

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Nutrition Info . . .

VitaminsA, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 6 garlic cloves, minced

  3. 1 turkey (22 to 24 pounds)

  4. 2 teaspoons salt

  5. 2 teaspoons pepper

  6. 1 tablespoon all-purpose flour

  7. 1 turkey-size oven roasting bag

  8. 4 celery ribs, coarsely chopped

  9. 2 medium onions, sliced

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together.

  2. Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided.

  3. Bake at 350° for 3 to 3-1/2 hours or until a meat thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired.

  4. If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight.

  5. The next day, bake at 350° for 45-65 minutes or until heated through. Yield: 22-24 servings.


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