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1
Place a rack in the center of the oven and preheat the oven to 350F.
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2
Place the flour in the oven-cooking bag and shake it.
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3
Place the oven bag in a large roasting pan that is at least 2 inches deep.
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4
Remove the giblets and neck from the turkey and set them aside for another use or discard them.
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5
Rinse the turkey under cold running water and pat dry with paper towels.
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6
Place the onion, lemon, thyme or parsley, salt, and pepper in the cavity of the turkey.
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7
Brush the outside of the turkey with the melted butter and sprinkle the seasoned salt all over it.
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8
Place the turkey in the oven bag, and gather the bag loosely around the turkey, allowing room for heat circulation.
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9
Secure the bag with its nylon tie.
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10
Cut four or five 1-inch slits in the top of the bag so that steam can escape.
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11
Tuck the ends of the bag in the roasting pan.
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12
Roast the turkey until an instant-read meat thermometer placed in the thickest part of the inner thigh registers 180F, 2 1/2 to 3 hours.
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13
(If you stuff the turkey, you will need to add another 30 minutes cooking time.)
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14
Remove the roasting pan from the oven and place it on the stovetop.
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15
Let the turkey rest in the bag for about 15 minutes.
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16
Carefully remove the turkey from the bag and transfer it to a platter to rest for about 30 minutes before carving.
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17
Gently tent the turkey with aluminum foil to keep it warm while it rests.
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18
Garnish the turkey with herbs and grapes before serving.
