Cooking the turkey in an oven bag ensures a moist and juicy bird, and very little mess to clean up. It's a win-win recipe.
Ingredients
- 1 tablespoon all purpose flour
- 1 Reynolds® Oven Bag, Turkey Size
- 1 cup Swanson® Chicken Stock
- 1/2 teaspoon ground sage
- 7 pound bone-in turkey breast
- 1/2 teaspoon dried rosemary leaves, crushed
- 1/2 teaspoon paprika(optional)
- 1/2 teaspoon dried thyme, crushed
- 1 can (10 1/2 ounces) Campbell’s® Turkey Gravy
Instructions
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Tips
- Helper: The internal temperature of the turkey should reach 165°F.
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Step 1
Add the flour to the oven bag. Close and shake the bag to distribute the flour. Place the bag in a 13 x 9 x 2-inch baking pan. Add the stock, sage, rosemary and thyme to the bag. Squeeze the bag to blend in the flour.
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Step 2
Rinse the turkey with cold water and pat dry with a paper towel. Sprinkle the turkey evenly with the paprika, if desired. Add the turkey to the bag. Close the bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the bag. Insert a meat thermometer through a slit in the bag into the thickest part of the meat, making sure the thermometer is not touching the bone.
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Step 3
Roast the turkey at 350°F. for 1 1/2 to 2 hours or until the thermometer reads 165°F. Begin checking for doneness after 1 1/2 hours of roasting time. Let the turkey stand for 10 minutes before slicing.
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Step 4
Remove the turkey from the bag. Pour the turkey liquid from the bag into a large cup. Skim off the fat.
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Step 5
Heat the turkey liquid and gravy in a 2-quart saucepan over medium heat until it's hot. Serve with the turkey.
