Thanksgiving Turkey (because I am thankful I only have to cook one once a year)
I make a whole turkey, stuffed with Pepperidge Farm stuffing (doctored with sauteed onions and celery). I stuff it in both cavities, filling both as full as possible. I then use the Reynolds Oven Bag and follow its directions:
12-16 lb. turkey (cook 2 1/2 to 3 hours)
16-20 lb. turkey (cook 3 to 3 1/2 hours)
20-24 lb. turkey (cook 3 1/2 to 4 hours)
Preheat oven to 350 degrees. Add 1 T flour to oven bag. Brush turkey with vegetable oil or butter. Season as desired. Put turkey in bag. Close bag and cut six 1/2 inch slits in top of bag.