Turkey In A Roasting Bag

INGREDIENTS;

1 oven roasting bag, 19×23 ½-inch
1 turkey (8 to 24-pounds), thawed, giblets and neck removed, rinsed and dried
2 tablespoons butter, melted
1 large onion, quartered
4-6 cloves garlic, peeled
3 carrots, peeled and cut into 1-inch pieces
1 tablespoon all-purpose flour
1 tablespoon coarse salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
1 teaspoon dried thyme

DIRECTIONS:

Preheat oven to 350°F.
In a medium-sized bowl, mix salt, pepper, poultry seasoning, paprika, crushed red pepper flakes, ground ginger, and dried thyme until well combined. Set aside.
Shake flour inside the roasting bag. Place bag in a large 2-inch deep roasting pan.
Place onion wedges, garlic cloves, and carrot pieces in bottom of roasting bag.
Rub turkey with melted butter. Evenly spread and rub seasoning mix around whole turkey.
Place turkey into the bag, resting on top of onions and carrots. Roasting bag opening should face one end of the roasting pan and not open upwards.
Close and seal with cooking twine. Cut 4-6 slits in top of roasting bag.
Transfer roasting pan to oven and bake according to the weight of the turkey. (See weight and cooking times below)
When turkey reaches an internal temperature of 180°F in at the thickest part of the turkey thigh, remove from oven and rest in oven bag for 15 minutes to allow juices to settle back into the turkey.
Use a carving fork to lift turkey from bag and transfer to a carving board. Carve and enjoy!