HERBED TURKEY BREAST

1 Reynolds Hot Bags Foil Bag, large size
1/4 cup water
1 tablespoon flour
1-1/2 teaspoons dried rosemary
1-1/2 teaspoons dried thyme
1-1/2 teaspoons dried tarragon
5 to 7 pound bone-in turkey breast
Seasoned salt
Pepper

1 PREHEAT grill to medium-high or oven to 450"F.
2 OPEN foil bag. Lightly spray inside of foil bag with nonstick cooking spray. Combine water and flour; pour inside foil bag. Combine rosemary, thyme and tarragon. Rub over turkey breast. Sprinkle with seasoned salt and pepper. Place turkey breast in foil bag.
3 TO SEAL, double fold open end of foil bag. Place foil bag in a I-inch deep pan.
4 TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 1 to 11/2 hours in covered grill OR BAKE 11/2 to 13/4 hours in supporting pan in oven. Meat thermometer reads 170"F when done.
5 USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Let stand 15 minutes before slicing.

Makes 10 to 12 servings.

Grilling Safety:
• For grilling meat and poultry without other ingredients, combine 1 tablespoon flour with % cup liquid, pour in foil bag with meat or poultry to protect against bursting.
• Always place foil bag in a I-inch deep pan when transporting foil bag to and from the grill.
• Always remove foil bag from the grill on supporting pan before checking doneness of food to avoid drips that can cause flare-ups.
• If foil bag sticks to the grill rack, carefully remove food and let grill cool before removing foil bag from grill.
• When opening the foil bag after cooking, use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag allowing hot steam to escape.
• Do not leave a grill unattended when in use.