Roast Turkey with Herb Potatoes

Preheat oven to 375°F. Remove frozen turkey from white outer package only. Do not remove turkey from cooking bag. Place in a roasting pan with at least 2" high sides.

Cut three ½” slits in top of cooking bag. Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.

Roast turkey until a meat thermometer reaches 165°F. Cooking time is approximately 3 hours. During final 1 hour, check internal temperature by inserting thermometer into thickest part of breast. Remove from oven when internal temperature reaches 165°F.

Serve with crunchy wedges and brandy gravy.

To make wedges, cut potatoes in half, cut each half into 3 wedges. In mixing bowl, toss wedges with oil, rosemary and thyme. Arrange in single layer on baking sheets.

Bake at 375°F. turning once during cooking, 45 to 50 minutes or until wedges are golden-brown and crunchy. Sprinkle with chives; toss to coat.

To make gravy, combine the gravy and brandy in medium saucepan. Bring to boil, reduce to medium-low. Simmer, uncovered, 5 minutes. Add orange juice and pepper. Simmer, uncovered, 5 to 10 minutes or until thickened.