Prepare the turkey

• Remove the giblets and rinse the turkey inside and out.
• Pat the turkey dry with paper towels, including every crevice, until the skin is completely dry so the butter will stick.

Make the seasoned garlic butter

• In a bowl, mix the soft butter with the chopped garlic.
• Add the garlic powder, black pepper, paprika, Accent, onion powder, poultry seasoning, garlic salt, parsley and Knorr consommé.
• Mix everything together with your hands until well combined.

Season the cavity

• Rub the same seasonings inside the turkey cavity.

Butter under and over the skin

• Separate the skin from the meat as far back as possible, including the legs.
• Push seasoned butter under the skin and spread it outward toward the back and down into the legs.
• Rub the remaining butter all over the outside of the turkey and push any leftovers inside.

Prepare the oven bag

• Put the flour in the oven bag and shake it around to coat the inside, which will thicken the gravy.
• Lay celery sticks at the bottom of the bag to support the turkey.

Stuff and close the bag

• Place celery sticks, onion, apple and garlic inside the turkey cavity.
• Put the turkey in the bag, close it and make a few holes for ventilation.

Roast the turkey

• Roast at 165 °C for 3.5 to 4.5 hours, depending on the weight.

Baste and finish

• About 1 hour before the end of cooking, take the turkey out and remove it from the bag, being careful as it is hot.
• Baste the turkey with the juices from the bottom of the pan.
• Return it to the oven for the remaining time, about 30 minutes.

Rest and serve

• Let the turkey rest, then carve and serve with the juices and gravy from the pan.