Amazingly Succulent Roast Turkey Thighs

Ingredients

• 1 large carrots cut into 1 inch pieces
• 2 stalks celery cut into 1-inch pieces
• 1 tablespoon flour all-purpose
• 1 tablespoon olive oil 
• 1  onion cut into 1-inch pieces
• 2 teaspoons lawry's seasoned salt to taste
• 1 large heat-resistant nylon oven bag reynolds® such as Oven Bags
• 4  turkey thighs 

Equipment

• frying pan
• paper towels
• oven
• knife
• kitchen thermometer

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle flour into oven bag and place it in a 9x11-inch pan.
3. Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.
4. Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife.
5. Place pan in the oven, making sure oven bag does not touch top heating element.
6. Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.