Preheat oven to 350°. Remove neck and giblets from turkey. Wash turkey thoroughly, pat dry. Prepare your favorite stuffing. Do not stuff bird until ready to roast. Stuff neck and main cavities. Close opening with turkey skewers and strings. Rub skin thoroughly with shortening or butter or margarine (I like to use spray margarine). Put one Tbsp. flour in turkey size roasting bag and shake gently. Place bag in roaster large enough to handle the turkey. Place a few slices of onion and celery in bottom of bag to prevent sticking. Place bird on rack; secure end of bag with nylon tie. Pierce bag 4 - 6 times to allow steam to escape. (Place pan in oven, being sure bag does not touch walls or rack of oven.) Cooking time is approximate. When done, drumsticks and joints will move freely, or meat thermometer will reach 180. Remove from oven and allow to stand for 20 - 30 minutes in bag to make carving easier. Remove turkey to platter, use bag and juices to make gravy.

Weight	Cooking Time
8 - 12 pounds	2 1/2 - 3 hours
12 - 16 pounds	2 3/4 - 3 1/4 hours
16 - 20 pounds	3 1/4 - 3 3/4 hours

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