Hands down, best way to ever make turkey! Wish I knew about this technique sooner!

– 1 whole, fully thawed turkey (12-24 pounds)
– 1 large oven-safe plastic bag
– 2/3 cup softened butter
– Salt and pepper to taste
– 2 tablespoons dried herbs (such as thyme, rosemary, and sage)
– 4 garlic cloves, minced
– 1 white onion, roughly chopped
– 3 celery stalks, roughly chopped
– 2 carrots, roughly chopped
– 1 tablespoon flour
Pro Tip: For a thorough turkey thawing, allocate one day in the refrigerator for every 5 pounds of turkey.

1. Preheat oven to 350°F and position the rack one level below center.
2. Mix butter, garlic, salt, and pepper.
3. Remove neck and giblets, tuck wings under or tie back.
4. Rub turkey with butter mixture.
5. Coat oven bag interior with 1 tbsp flour, add onion, carrots, celery, and turkey.
6. Seal bag, make small slits for steam, place in roasting pan.
7. Cook per turkey size (12-15 lb: 2-2.5 hrs, 15-20 lb: 2.5-3 hrs, 20-24 lb: 3-3.5 hrs) until internal temp reaches 165°F.
8. Rest for 20 mins. Then carefully remove the bag. Transfer turkey to a platter. Serve!