Herb Roasted Turkey & Gravy
PREHEAT oven to 350°F. SHAKE flour in a Reynolds Kitchens® Turkey Oven Bag and place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.
MIX chicken broth, basil, thyme and pepper set aside. Remove neck and giblets from turkey. Rinse turkey pat dry. Brush turkey with oil. Place turkey in oven bag. Pour broth mixture over turkey.
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.
BAKE until meat thermometer reads 180°F, 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. Add 1/2 hour for stuffed turkey.Let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey.