Place cooking rack on the lowest option; Pre-heat the oven to 350 degrees F.
Place the oven bag in a rimmed roasting pan.
Combine all ingredients for herb butter together (I do this in a food processor); set aside.
Clean turkey – remove neck and gizzards from the cavity.
Rinse the turkey thoroughly with cold water, including the cavity.
Pat dry with paper towels.
Season the outside and cavity generously with salt and pepper.
If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
Rub herb butter all over the outside of the bird, including the underneath.
Sprinkle the flour evenly over the bottom of the bag.
Place chopped onion, carrots and celery in the bottom on the bag.
Add turkey on top of the vegetables and pour in stock; close the bag using the provided tie.
Cut six slits, about ½ inch long, on the top of the bag.
Roast turkey for 2-3 hours, depending on the size (Unstuffed: 13 minutes per pound, stuffed: 15 minutes per pound).
Remove from oven when the internal temperature (between the leg and breast) reaches 165 degrees F. Allow to rest for 15-30 minutes before carving.
Notes
To thaw a turkey: For a frozen turkey allow to thaw 24 hours for every 5 pounds of turkey in a refrigerator.
Add Fresh Sage: Sage is a wonderful fall flavor, perfect for turkey.
Turkey Breast: Try a bone-in or boneless turkey breast in the bag.
Variation tip: Feel free to use gluten free flour in the bag or when you make the gravy with the giblets from the turkey.
Unstuffed Turkey: If not using a stuffing remember to place vegetables in the cavity of the turkey.
Turkey Bag: Make sure that you get the appropriate size bag for your turkey. Do not for get to coat the bag with flour. Cut bag to allow steam to vent.