Ingredients

• 1 Turkey (about 4 to 5kg in weight, ready prepared with neck and giblets removed)
• Butter or good quality vegetable oil
• Sticks of celery, sliced
• 1 medium sized onion, sliced.
• Optional: 1 tablespoon of plain flour
• Optional: meat thermometer
• Giant size LOOK oven bag (45x55cm)

Method

1. Sprinkle the inside of the bag with the optional flour and shake the bag. This can help to prevent the bag from sticking to the Turkey.
2. Now open the bag and add the vegetables. Set aside.
3. Rinse and dry the turkey and stuff with a stuffing mix of your choice. Bind the turkey and fold down the legs and wings.
4. Coat the turkey with oil or melted butter.
5. Place the turkey on top of the vegetables and insert the optional meat thermometer into the breast but do not touch bone. Close the bag with tie leaving plenty of air inside the bag.
6. Cut off a top corner of the bag. Place the bag with contents on roasting tray in the center of a preheated oven at 150°C.
7. Roast the turkey for 2 ½ - 3 hours.
8. Check that Turkey is cooked by checking that Oven thermometer reads minimum 65°C inside temperature. Alternatively you can pierce the Turkey in leg muscle with bamboo skewer. If juices run clear, the Turkey is cooked.
9. 15 Minutes before end of cooking time, remove tray briefly from oven, open bag and brush turkey with honey. Sprinkle with paprika powder, dried basil and salt. Return to oven to brown.
10. Remove from oven and let rest for 10-15minutes.
11. Remove from bag and serve. Use the juices in the bag to make sauce or gravy.