This is a very simple recipe of Christmas Turkey:\r\n\r\n1 tbsp. flour\r\n1 turkey size bag 19 x 23 1/2 reynolds\r\n1 med. sized onion\r\n2 stalks celery, sliced\r\n16-20 lb. turkey, thawed & rinsed\r\n2 tbsp. vegetable oil\r\n\r\nPreheat oven to 350 degrees. Shape flour in bag. Place in roasting pan at least 2 inches deep. Place onion and celery in bag. Remove neck and giblets. Lightly stuff with dressing if desired. Brush with the oil.\r\n\r\nPlace turkey in bag. Close bag with a nylon tie. Makes 6 1/2 inch slits in top of bag. Insert meat thermometer through slit in bag into thigh. Bake to 180 degrees for 2 3/4 to 3 1/4 hours. Add 1/2 hour if turkey is stuffed. Makes 16- 20 servings.

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That's very nice. There are lot of different recipes of Christmas Turkey. I this a traditional one?

I think all of them are traditional and we can hardly restore the recipe of the first Christmas Turkey in the wrold \r\n\r\nNow different countries have different traditional recipes. For example, I've recently found the recipe of Brazilian Christmas Turkeyt:\r\n\r\nFor 8-10 servings take:\r\n\r\n1 (12 lb) turkey (or, I used a 8 to 9 lb. turkey breast - NOT a turkey roast, though) \r\n2 cups light rum (to be traditional, use Brazilian Cachaca) \r\n2 onions, diced \r\n6 cloves garlic, chopped \r\n4 ripe tomatoes, diced \r\n1/2 cup olive oil \r\n2 bay leaves \r\n1 cup fresh lime juice \r\n1/4 cup grated lime zest (just the green part) \r\n2 cups water \r\n1/2 cup chopped green onions \r\n1 cup chopped parsley\r\n\r\n\r\n1) Place turkey (or turkey breast) and all other ingredients in a large oven roasting bag, seal tightly with no air and place in a large dish in the refrigerator to marinate overnight (actually, mine marinated for nearly 2 days).\r\n2) When ready to cook, preheat oven to 425 degrees F.\r\n3) Remove turkey from marinade and place in a large roasting pan.\r\n4) In a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity.\r\n5) Roast, covered with foil, for 30 minutes at 425 degrees; reduce oven temperature to 350 degrees and roast about another 3 to 3-1/2 hours (for turkey breast; for a whole turkey, adjust your time accordingly), basting periodically.\r\n6) Uncover the last 30 minutes or so for browning of the turkey.\r\n\r\n\r\nI read the recipe at recipezaar.com