The final bird lacks that picture perfect evenly browned skin, but since we don't eat the skin and carve it before bringing it to the table anyway, we don't mind. It tastes juicy and delicious.
1 bottle Tony Chachere's Injectables, Creole Style Butter Marinade (syringe included)
1 Reynolds Oven Bag, turkey size
1 tbsp. flour
2 stalks celery, chopped
1 medium onion,chopped
1 12-24 pound turkey
Inject marinade into bird following directions on bottle. Put flour in bag and shake. Add vegetables then turkey. Secure end with included tie. Put in roasting tin. Remember to pierce holes in top of turkey bag, following instructions that came with the bag. Bake according to size chart, also included with the turkey bag instructions.
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