It is VERY important to note that this recipe is specifically designed for roasting a turkey with the help of a disposable roasting bag. The bag speeds up the process of the cook time and insures a moist turkey every time. Most turkeys are cooked at 325, but this recipe calls for 350 degrees.
Set the turkey in a clean sink. Remove the turkey from wrapping. Reach inside and remove any parts in the cavity. Usually there will be a neck and a bag with other parts (heart, liver, etc).
Pat the turkey dry (inside and out) with paper towels, and discard afterward. If you are stuffing the turkey with dressing, now is the time to stuff the turkey. Loosely pack the stuffing into the turkey and secure the ends of the turkey with a skewer. Place the turkey on a jelly roll pan. Using string, tie up the turkey legs and the wings so they are close to the turkey body. If there is a band of skin close to the legs, you may also tuck the legs into the skin. Tying or tucking is necessary so the wings and legs will not dry out while cooking. Sprinkle with a generous amount of garlic salt or powder, poultry seasoning, salt and pepper.
Tuck under all loose ends. Cut about 5-6 1 inch slits in the top of the bag for steam to release.
-16 lb turkey 2- 2 1/2 hours*
-20 lb turkey 2 1/2 -3 hours*
-24 lb turkey 3-3 1/2 hours*
Remove from oven when turkey is done. Note that the turkey will continue to cook after being removed from oven, usually at least 10 degrees. Since the target temperature is 180 for breast and 170 for thigh, you should remove the turkey when the temp is 170 for breast and 160 for thigh.
Let the turkey sit for at least 10 minutes, then gently peel away the bag.* Lift the turkey onto a platter for serving.