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Glazed Turkey in a Bag

List of Ingredients




One 12-pound turkey
3/4 tsp salt
3/4 tsp freshly ground black pepper
1 bunch fresh flat-leaf parsley
1 celery stalk with leaves, quartered
Four 5" fresh marjoram sprigs
Four 5" fresh thyme sprigs
One 5" fresh rosemary sprig
1 Tbs flour
2 Tbs cornstarch
2 Tbs reduced-sodium soy sauce
1/2 tsp ground ginger
2/3 cup apricot preserves
3 Tbs honey
2 garlic cloves, minced



Recipe



Preheat oven to 325 degrees.

Sprinkle body and neck cavities with salt and pepper. Stuff neck cavity with one-fourth of the parsley; stuff body cavity with celery, marjoram, thyme, rosemary and remaining parsley. Truss turkey. Place flour into 20 x 14" oven cooking bag, shake to coat inside of bag. Place turkey into bag; tie bag closed with nylon tie or kitchen string. Place bag into large roasting pan, with scissors or sharp knife, make six 1/2" slits in top of bag. Roast turkey 2 hours.

Meanwhile, to prepare glaze, in medium saucepan, combine cornstarch , soy sauce and ginger, stirring until cornstarch is dissolved. Add preserves, honey and garlic; cook over medium-high heat, stirring constantly, 5 minutes, until mixture comes to a boil. Cook, continuing to stir, 1 minute. Remove turkey from oven; leave oven on. Carefully cut bag open; with scissors or sharp knife, carefully remove and discard turkey skin. Brush turkey evenly with glaze; roast, uncovered, 30 minutes, until meat thermometer registers 180 degrees and turkey juices run clear when pierced with fork. Let stand 10 minutes; slice into 3-ounce portions.