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PdfIn a bowl, mix together the softened butter and olive oil, chopped parsley, Italian seasoning, garlic paste, salt, & pepper. Set aside.
In another bowl, combine adobo seasoning, Montreal chicken seasoning, smoked paprika, onion powder, garlic powder, black pepper, and rubbed sage. Set aside.
Remove giblets from the turkey cavity, wash, and pat the turkey dry.
Rub the dry rub mixture and garlic herb butter mixture all over the turkey, including under the skin.
Inject the breast, thighs, and legs with Tony Chachere’s Creole Cajun butter. Cover and marinate in the refrigerator overnight.
Stuff the cavity with thyme, rosemary, sage, lemon wedges, orange wedges, onion, and whole garlic.
Add flour to the roasting bag and make slits at the top.
Place celery, carrot, and onion at the bottom of the roasting bag.
Truss the turkey and place it on top of the vegetables in the bag.
Tie the bag and place it in a roasting pan.
Bake at 350°F (175°C) for ~3 hours for a 10-pound turkey (adjust 15–20 minutes per pound for a larger or smaller turkey)