1 tbsp. flour
1 med. onion, sliced
2 stalks celery, sliced
16-20 lb. turkey, thawed
2 tbsp. vegetable oil
Salt, pepper, paprika

Preheat oven to 350 degrees F. Shake flour in turkey size (19 x 23 1/2 inch) Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Place onion and celery in bag. Remove neck and giblets from turkey. Rinse, drain and pat dry. Lightly stuff, if desired. Brush with oil; sprinkle with seasonings.

Place turkey in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag into center of thigh, not touching bone. Bake until meat thermometer registers 180 degrees F. or about 2 3/4 to 3 1/4 hours. Add 1/2 hour for stuffed turkey. Makes 14 to 18 servings.