Step 1

Move oven rack one level below center and preheat oven to 350 degrees.

Step 2

In a small mixing bowl stir together butter, garlic, thyme and season with a little salt and pepper.

Step 3

Remove neck and giblets from turkey and remove any pin feathers left behind. Tuck wings under turkey. Season cavity of turkey with salt and pepper.

Step 4

Using the back end of a wooden spoon separate turkey breast skin from breast. Rub butter underneath skin (again I just use the back end of the spoon), smooth over skin to spread butter out. Altnerately you can just rub butter over skin but I feel it seasons better when rubbed underneath.

Step 5

Season all over turkey with a fair amount of salt and pepper.

Step 6

Add 1 Tbsp flour to the Reynolds Kitchens Turkey Size Oven Bag and shake. Place oven bag in a roasting pan, add celery, onion and carrots to oven bag. Place turkey over vegetable layer in oven bag.

Step 7

Close oven bag with the oven safe tie included. Cut 6 slits across top of the oven bag to allow steam to escape then tuck ends of oven bag into the pan.

Step 8

Cook unstuffed turkey according to size (the breast should register 165 degrees in center of thickest portion in several places and the thigh 175 degrees on an instant read thermometer): 12 - 16 lb turkey: 2 - 2 1/4 hours16 - 20 lb turkey: 2 1/4 - 2 1/2 hours20 - 24 lb turkey: 2 1/2 - 3 hours

Step 9

Let turkey rest 20 minutes. Carefully cut top of oven bag open, transfer turkey to carving board and carve.