1 tbsp. flour
1 turkey size bag 19 x 23 1/2 reynolds
1 med. sized onion
2 stalks celery, sliced
16-20 lb. turkey, thawed & rinsed
2 tbsp. vegetable oil

Preheat oven to 350 degrees. Shape flour in bag. Place in roasting pan at least 2 inches deep. Place onion and celery in bag. Remove neck and giblets. Lightly stuff with dressing if desired. Brush with the oil.

Place turkey in bag. Close bag with a nylon tie. Makes 6 1/2 inch slits in top of bag. Insert meat thermometer through slit in bag into thigh. Bake to 180 degrees for 2 3/4 to 3 1/4 hours. Add 1/2 hour if turkey is stuffed. Makes 16- 20 servings.