Ingredients
6 garlic cloves, minced2 tablespoons plus 2 teaspoons rubbed sage1 tablespoon minced fresh thyme or 1 teaspoon dried thyme2 teaspoons pepper1/2 teaspoon each ground allspice, ginger and mustard1/4 teaspoon cayenne pepper1 tablespoon all-purpose flour1 turkey-size oven roasting bag2 celery ribs, chopped2 small carrots, chopped1 small onion, chopped1 small potato, sliced1 turkey (14 pounds)1 tablespoon cornstarch2 tablespoons cold water
Preparation
Preheat oven to 350°. In a small bowl, mix garlic, herbs and spices until blended. Sprinkle flour into oven bag; shake to coat. Place bag in a roasting pan; add vegetables and sprinkle with 5 teaspoons herb mixture.
Pat turkey dry. With fingers, carefully loosen skin from turkey breast; rub half of the remaining herb mixture under the skin. Secure skin to underside of breast with toothpicks. Rub remaining herb mixture over inside of turkey. Tuck wings under turkey; tie drumsticks together.
Place turkey in bag over vegetables, breast side up; close bag with nylon tie. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
Remove turkey from oven bag to a serving platter; tent with foil. Let stand 20 minutes before carving. Strain contents of oven bag into a small saucepan, discarding vegetables; skim fat from cooking juices. In a small bowl, mix cornstarch and water until smooth; gradually whisk into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with turkey.
