I cook poultry in the oven using a Reynolds oven bag because it turns out a bird that is really moist and tender every time. I cook the onions, potatoes and carrots in with the turkey.
This is what my leftover plate looked like a few nights later. I made the potatoes into mashed and made a turkey gravy to cover. It was also really good as a leftover.
• 1 turkey (16 to 20 pounds)
• 6 garlic cloves, peeled and quartered
• 1/2 cup dried oregano
• 1/2 cup lemon juice
• Etra Virgin Olive Oil
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon all-purpose flour
• 1 turkey-size oven roasting bag
• 5 large onions, quartered
• 6 large potatoes, cut into 2-inch cubes
• 5 medium carrots, quartered
Directions:
• Make several deep slits in the turkey; insert a garlic slice into each slit. Combine the oregano, lemon juice, salt and pepper; rub over turkey. Rub in the Extra Virgin Olive Oil. Place flour in oven bag and shake well. Place turkey in bag and close. Refrigerate for 6 hours or overnight.
• Place oven bag in a roasting pan at least 2 in. deep. Add onions, potatoes and carrots to bag. Close bag with nylon tie provided (do not allow oven bag to hang over pan). Bake, uncovered, at 350° for 2-1/2 to 3 hours or until meat thermometer reads 180°.
• Remove turkey from bag. Let stand for 20 minutes before carving. Keep vegetables warm. Serve turkey and vegetables with drippings.
Yield: 16-20 servings.
Bon Appetit!
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