Step 1

PREHEAT oven to 350°F.

Step 2

SHAKE flour inside a Turkey Sized Reynolds® Oven Bag and place in a large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.

Step 3

ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.

Step 4

PLACE turkey in oven bag on top of vegetables.

Step 5

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.

Step 6

BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.