Want to cook an easy, can’t fail turkey? Coat it with this rub, stick it in an oven bag, you can’t go wrong. You’ll have delicious broth you can thicken with some cornstarch to make the best gravy.
For a 22-24 lb turkey:
1 Tbsp salt
2 tsp seasoned salt (I like McCormick’s)
3/4 tsp pepper
1 tsp poultry seasoning
1 tsp garlic powder
1/4 tsp red pepper
1 tsp crushed, dried basil
1 tsp paprika
Wash your turkey and pat it dry. Coat it with 2 Tablespoons oil, then cover with the rub.
Shake 2 tablespoons of flour inside of an oven bag, then dump out the excess, or coat the inside of the bag with cooking spray. Put the cooking bag in a roasting pan, keeping the opening at the end of the pan, not facing upward. Cut 1 onion into chunks and place in the bottom of the bag. Stick in the turkey, tie the bag, and poke a few holes in the top with a knife.
Roast at 350 degrees until a thermometer stuck into the biggest part of the thigh, not hitting the bone, registers 180 degrees, or until a thermometer stuck into the thickest part of the breast registers 165 degrees. Cooking time will be about 3 hours. Let the turkey rest for about 30 minutes before carving.