Ingredients:
Turkey, whole (10–14 pounds) Softened unsalted butter, one (1) stick (4) tablespoons
The oil from olives 1/2 teaspoon of salt pepper, black, 1 teaspoon 1.5 milligrams of garlic powder 1 tablespoon of powdered onion 1/2 teaspoon
Three tablespoons of dried thyme
Rosemary that has been dried 1/2 teaspoon
Onion, cut lengthwise one big
Two or three cloves of minced garlic
Chop two or three carrots and two or three stalks of celery; Place in an oven-safe roasting bag. One spoonful of flour
Instructions:
Warm up the oven: Bring the oven temperature up to 350°F, or 175°C.
Get the turkey ready: After rinsing, take the giblets out of the turkey and roll it up to dry it.
Spice up that turkey: Before seasoning the turkey with salt, pepper, garlic powder, onion powder, thyme, and rosemary, rub it with olive oil and butter.
Put stuffing into the turkey: Stuff the turkey’s cavity with celery, carrots, garlic, and onion.
Bag preparation: Coat the flour by shaking it into the oven bag.
Carefully transfer the seasoned turkey to the oven bag.
Bag with a seal and vent: Fill the bag with air and seal it. Create four or five tiny holes on the bag’s top.
Before you put the turkey in the preheated oven, prepare a roasting pan. Cook until the internal temperature reaches 165°F (74°C), which should take around 2 to 2 and a half hours.
After cooking the turkey, let it aside to rest for at least fifteen to twenty minutes in the bag.
Carefully remove the turkey from its packaging and carve it before serving.
The roasted turkey is really mouth-watering.
Enjoy!