Herb Roasted Turkey

1 Reynolds Oven Bag, turkey size
1 tbs flour
1 can chicken broth (1 3/4C)
2 to 3 tsp dried basil, crushed
1 to 2 tsp dried thyme, crushed
1/8 tsp pepper
12 to 24 pound turkey, thawed
Vegetable oil

Preheat oven to 350*. Shake flour in Reynolds oven bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray to reduce sticking, if desired. Mix chicken broth, basil, thyme, and pepper; set aside. Remove neck and giblets from turkey. Rinse turkey, pat dry. Brush turkey with oil. Place turkey in bag. Pour broth mixture over turkey. Close oven bag with nylon tie; cut six ½ inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan. Bake until meat thermometer reads 180*F, 2 to 2 ½ hours for a 12 to 16 lb turkey; 2 ½ to 3 hours for a 16 to 20 lb turkey. Add ½ hour for stuffed turkey. Let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen from turkey.