• 4 Tbsp (60 mL) all purpose flour, divided
• 1 large LOOK®! Oven Bag 2 onions, sliced
• 3 Tbsp (45 mL) butter or margarine, melted
• 1 Tbsp (15 mL) dried sage leaves
• 1 tsp (5 mL) each: dried rosemary and thyme leaves
• 1/2 tsp (2 mL) black pepper
• 1 (4.5-5 kg) turkey
• Chicken broth

1. Sprinkle 1 Tbsp (15 mL) flour in oven bag and place in 2in (5 cm) deep roasting pan. Place onions in bottom of bag. Combine melted butter, herbs and pepper.
2. Place turkey on top of onions in bag; spread evenly with herb butter. Proceed as directed on
3. LOOK®! package. Bake at 350°F (180°C) 1 3/4-2 1/4 hours or until internal temperature on instant read thermometer inserted into thigh registers 170°F (80°C).
4. Carefully open bag, avoiding steam and place turkey on cutting board. Pour onions and drippings into large measuring cup; skim off fat. Add chicken broth to make 3 cups (750 mL).
5. Dissolve remaining flour in small amount of liquid; pour into pan with remaining liquid and onions. Cook and stir until bubbling and thickened; season to taste with salt. Serve with turkey.

Serves 12