1 (21 lb.) turkey, thawed and neck and giblets removed
3 Tbsp. kosher salt
1 Tbsp. poultry seasoning (I used McCormick's GrillMates chicken rub)
1 1/2 tsp. black pepper (I used Lawry's seasoned pepper)
2 tsp. A1 garlic and herb seasoning
Reynold's turkey roasting bags
Rinse and thoroughly dry turkey. Place turkey inside a roasting bag. Stir all seasonings together in a small bowl. Now rub the turkey with the seasoning mixture, on top of the skin. Be sure to use it all and get all parts of the turkey, including some inside the cavity. Seal up the oven bag and refrigerate the seasoned turkey for 24-36 hours (we did 36 hours). Essentially rub the turkey with seasoning Tuesday night and then cook it Thursday (Thanksgiving) morning. When you're ready to cook your turkey, remove it from the fridge and let it sit on the counter for an hour before baking. Rinse off all the seasoning from the turkey and dry thoroughly. Get another roasting bag, add 1 Tbsp. of flour and shake throughout the new bag. Now remove the turkey from the old bag an place it in the new floured bag. Seal up. Bake in a roasting pan at 350 degrees F for 3-3 1/12 hours. Mine was done right at the 3 hour mark. To check for doneness use a meat thermometer and check the deepest part of the thigh without touching bone for a temp of 180 degrees F, and the deepest part of the breast without touching bone for a temp of 170 degrees F. Cut the bag off the turkey and tent with tinfoil. Let the turkey rest for 30 minutes before carving. Serve hot with your favorite side dishes!