Ingredients

1 turkey-size roasting bag with tie (such as Reynolds)
1 tablespoon flour

For turkey:
16- to 18-pound turkey, neck and giblets reserved for gravy
Fresh rosemary sprigs (optional)
6 tablespoons ( 3/4 stick) butter
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 1/2 tablespoons grated orange peel
1 tablespoon ground black pepper
4 teaspoons salt

Directions

Preheat oven according to roasting bag directions. Shake 1 tablespoon flour in roasting bag on box. Rinse turkey inside and out; pat dry. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Place turkey in the roasting bag on rack in roasting pan. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush or rub herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey according to the roasting bag directions; 2 1/2-3 hours for a 16- to 20-pound turkey, or until meat thermometer reads 165 degrees in the thickest part of the breast. Add 1/2 hour more for stuffed turkey. Take out before it reaches 180 degrees. Let it rest. Use drippings for gravy.