Holiday turkey made in an oven bag roasts in moist heat for a more tender and succulent meal. (NAPSA)—A simple kitchen tool could help you roast up a juicy holiday turkey, and avoid an overcooked dry turkey. By using an oven bag, you lock in moist heat and juices, so turkeys turn out succulent and delicious without any tending or basting. Plus, the oven bags let you roast at higher temperatures, helping to cut cooking time. Maybe just as important, though, the bags help keep the roasting pan clean, meaning you can spend less time cleaning up after dinner. ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey withoil. Place turkey in bag on top of vegetables. CLOSEoven bag with nylon tie; cut six %-inch slits in top. Holiday Turkey for a 12- to 16-Ib. turkey, 2% to 3 hours for a 16- to 20-Ib. turkey, and 3 to 3% hours for a 20- to 24-Ib. turkey. Add % hour for stuffed turkey. For easy slicing, let stand in oven bag 15 minutes. Reynolds Kitchen Tip: To determine the number of servings, a general rule is to purchase 1 pound of turkey per person, to allow for secondsandleftovers. For moretips and recipes, visit www.reynoldsovenbags.com orcall (800) 745-4000 to reach the Turkey Tips Line. 1 Reynolds Oven Bag, Turkey Size 1 tablespoon flour 2 stalks celery, sliced 2 large carrots, sliced 1 mediumonion,sliced 12- to 24-poundturkey, thawed Vegetable oil PREHEATovento 350F. SHAKEflour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep. Insert meat thermometer through baginto thickest part of inner thigh, not touching bone. Tuck ends of bag in pan. BAKEuntil meat thermometer reads 180F, 2 to 2% hours
