Herb-Rubbed Turkey 1 turkey (14 pounds) 2 tablespoons all-purpose flour 1 turkey-size oven roasting bag 2 celery ribs, chopped 2 small carrots, chopped 1 small onion, chopped 1 small potato, sliced 6 garlic cloves, minced 2 tablespoons plus 2 teaspoons rubbed sage 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 2 teaspoons pepper 1/2 teaspoon each ground allspice, ginger and mustard 1/4 teaspoon cayenne pepper Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Herb-Rubbed Turkey cont. 1 tablespoon cornstarch 2 tablespoons cold water Pat turkey dry. Place flour in oven bag and shake to coat. Place the bag in a roasting pan; add celery, carrots, onion and potato. Combine the garlic, sage, thyme, pepper, allspice, ginger, mustard and cayenne; sprinkle 5 teaspoons over vegetables. Carefully loosen skin of turkey. Rub half of the remaining seasoning mixture under the skin; rub remaining mixture inside cavity. Skewer turkey openings; tie drumsticks together. Place turkey, breast side up, over vegetables; close bag with nylon tie. Cut six 1/2-in. slits in top of bag. Bake at 325° for 2-1/4 to 2-3/4 hours or until a meat Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Herb-Rubbed Turkey thermometer inserted in the thigh reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. Strain contents of oven bag into a small saucepan; skim fat. Discard vegetables. In a small bowl, combine cornstarch and water until smooth. Gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008