Remove giblets and neck from turkey; reserve for other uses. Rinse
turkey with cold water, pat dry. Tie ends of legs to tail with cord
if legs are not tucked under flap of skin. Lift wingtips up and
over back, and tuck under turkey.
Combine parsley and next 5 ingredients in container of an electric
blender; process 1 minute. Sprinkle cavity and outside of turkey
with herb mixture.
Shake flour in a large oven cooking bag; place in a large roasting
dish at least 2" deep. Place turkey in bag, readjusting wingtips, if
necessary. Close bag and seal; make six (1/2") slits in top of bag.
Insert meat thermometer through bag into meatiest part of thigh,
making sure it does not touch bone. Bake at 325°F until meat
thermometer reaches 185°F.
Remove roasting dish from oven; carefully cut a large slit in top
of bag. Remove turkey; let stand 15 minutes before carving.
Garnish, if desired.
Recipe by Patsy Bell Hobson in "Southern Living", November 1991
