Pre-heat your oven to 350 degrees F.

Put your rack on the lowest station in your oven.

Stuff the cavity with the apple, celery, onion and herbs.

Baste your turkey's skin in the melted butter. Don't forget to do all the sides and add a little to the cavity.

Season your skin with a good poultry seasoning blend, salt and pepper

Open your turkey sized roasting bag and place into your roasting pan. Make sure you've unfolded it completely.

Add your rounded tablespoon of flour to the bag. Now grasp the opening so it is shut and give it a good couple of shakes so you distribute the flour all over the bag. Don't skip this step!

Put the bag back in the roasting pan.

Carefully add your turkey to the bag.

Use the tie that came in the box to tightly secure the end but DO NOT pull the bag tight!

Using scissors you need to cut 4 to 6 1/2 inch slits in the top of the bag so that steam can escape during cooking. You can use these slits to check your meat temperature with a thermometer.

Make sure no part of the bag is sticking out from the pan.

Place the turkey in the oven on that lowest rack.

Check the cooking chart that is included with your bags. This will tell you the time allotted for your size turkey. I consider mine un-stuffed because this won't fill the entire cavity. The meat should reach an internal temperature of 180 degrees F (use the thigh for best results).

Once done cooking remove your turkey from the oven and allow it to rest IN THE BAG for 15 - 20 minutes.  Again this is an important step for a moist turkey.

After the rest remove the bird from the bag to your serving platter.

Remove all the innards stuffing and discard (apple, onion, celery, herbs).

You can use all the drippings that have collected in the bag to make some amazing gravy so don't toss that!