Place a frozen turkey in the refrigerator 3 days prior to cooking.

Gather supplies and place near sink: small saucepan for turkey neck and giblets and prepare the oven bag by opening it up as if you are going to place the turkey into the bag.

Place thawed turkey in clean sink.

Cut packaging open while in the sink and carefully discard.

Run cool water over bird. Gently remove any feather quills and make sure skin is smooth.

Check inside bird body for neck and giblet packet. Remove neck and giblets from packet and place in a small saucepan of water. This is used for making a giblet gravy. Recipe to come.

Transfer clean turkey into oven bag.

Seasoning a turkey is totally optional. I will usually only pepper the outside of the bird and add a sprig of rosemary.

To help with keeping the bird moist while cooking I will also score an orange and apple and place in the cavity of the turkey.

Bake turkey in a roasting pan 15 minutes per pound at 325 degrees. For example if you have a 10 pound turkey you would bake it for 2.5 hours.

10 pound turkey will feed 8-10 people

12 pound turkey will feed 10-12 people

15 pound turkey will feed 12-15 people

Carefully remove roasting pan from oven using oven mitts and place on cutting board or hot pads. Remove plastic tie and allow bird to cool.

Remove orange, apple and rosemary and discard. Once the bird has cooled using the lift tongs remove turkey from bag and place on cutting board.

Using an electric carving knife for slicing the turkey.

Start with removing one side of the breast and slice into pieces, then work on the other side of the breast and then he moves to the thighs and legs.

Arrange the meat on a turkey platter serve and enjoy!