- 1 (12- to 18-pound) turkey, thawed
- 2 stalks celery, cut into 2-inch pieces
- 1 large yellow onion, sliced
- 1 tablespoon all-purpose flour
- 1/2 cup unsalted butter, softened
- Cooking spray
Ingredients
- 1 teaspoon poultry seasoning, more to taste
- 1 medium apple, sliced
- 2 tablespoons maple syrup
- 1/2 cup apple cider
- Freshly ground black pepper, to taste
- Kosher salt, to taste
Ingredients
1. The oven should be preheated to 350 ° f with a rack in the middle. Place an oven bag in a 2-inch deep roasting pan.
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2. Spray the inside of the bag with cooking spray to prevent sticking, and add flour to the bag. Shake to coat.
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3. Arrange the celery and onion in the bag.
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4. Remove the neck and giblets from the turkey. Carefully pat the turkey dry with paper towels. Set the turkey on a clean surface, such as a cutting board. Discard the organs unless you're using them to make giblet gravy.
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5. Combine the chicken seasoning and half the butter in a small bowl.
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6. Lift the turkey breast's skin gently away from the meat using your hands, then rub the butter-poultry seasoning mixture on the breast between the meat and skin.
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The turkey breasts should be covered in the remaining butter. To your taste, sprinkle salt and pepper on the turkey's outside.
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7. Put the apple slices inside the cavity of the turkey.
8. Place the turkey, breast-side up, in the prepared oven bag.
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9. Whisk the apple cider and maple syrup together. Pour the mixture over the turkey, letting some spill into the cavity.
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10. Seal the oven bag with the enclosed nylon ties. Using kitchen scissors, cut 6 half-inch slits in the top of the turkey bag to act as vents.
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11. Roast the turkey until an instant-read thermometer inserted into the thickest part of the turkey measures 165 F, 2 to 3 hours or more, depending on the size of the turkey.
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12. Remove the turkey from the oven and let it rest 20 minutes before carving. Resting allows the turkey's juices to redistribute, keeping the moisture inside the meat.
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