Meats & Fish
1 cup Salt
2 gallons Water
1 ea Reynolds oven bag, turkey size
1 Tbs Flour
12 lbs Turkey
1/4 cup Olive oil
Brining recipe from Cook's Illustrated, roasting receipe from Reynolds Oven Bag instructions, 11/08.
Dissolve salt in water. Remove neck and giblets from turkey. Add turkey with neck and giblets to saltwater and marinate in refrigerator overnight (12 hours).
Remove turkey from brine and rinse well under cool running water. Pat dry inside and out with paper towels.
Preheat oven to 350 °F.
Brush outside of turkey with olive oil and season with salt and pepper.
Shake flour in oven bag to coat inside and place bag in roasting pan at least 2 inches deep.
Add stuffing to turkey, if desired.
Place turkey with neck and giblets in bag and seal with nylon tie. Cut six 1/2-inch slits in top.
Insert meat thermometer through slit in bag into thickest part of inner thigh, not touching bone.
Bake approx. 2-1/2 hours for a 12 lb turkey (3-1/2 hours for a 24 lb turkey) or until thermometer reads 180°F (1/2 hour less for unstuffed 12 lb turkey).
Let stand for 15 minutes before removing from bag.