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Let’s face it – cooking a turkey can feel pretty intimidating, especially when you’re trying to keep the meat juicy while getting that nice brown skin everyone loves. After years of trying different methods and dealing with more than a few dried-out birds, I’ve found that using an oven bag is a game-changer for busy home cooks who want reliable results without the stress.
This roast turkey in an oven bag recipe takes the guesswork out of your holiday cooking. It’s straightforward, hard to mess up, and gives you a moist, well-cooked turkey every time – plus, the cleanup is so much easier than traditional roasting methods.
Suggestions for Ingredient Substitution
For the turkey, consider using a large chicken or multiple Cornish game hens as alternatives. These options cook faster and may be more suitable for smaller gatherings. Adjust cooking times accordingly. Butter can be replaced with olive oil or coconut oil for a dairy-free option, maintaining moisture and flavor. Use the same amount as butter. Garlic can be substituted with garlic powder or shallots. For garlic powder, use 1/4 teaspoon per clove of fresh garlic. Shallots can be used in equal amounts to fresh garlic, providing a milder flavor. These substitutions accommodate various dietary needs while preserving the dish’s overall taste profile and nutritional value. Remember to adjust seasoning amounts to taste when using alternative ingredients.
| Preparation Time | 30-45 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 150-225 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-3000
- Protein: 250-300 g
- Fat: 150-180 g
- Carbohydrates: 40-50 g
Ingredients
- 12 to 24-pound turkey (fresh or completely thawed if frozen)
- 1/4 cup softened butter
- 3 cloves of garlic, minced (about 1 tablespoon)
- 1 teaspoon dried thyme (or 1 tablespoon freshly chopped)
- Salt and freshly ground pepper
- 1 tablespoon regular flour
- 4 stalks of celery, chopped into 2-inch segments
- 1 large yellow onion, peeled and cut into pieces
- 2 carrots, peeled and chopped into 2-inch portions
Step 1: Prepare the Oven and Herb Butter
Begin by moving the oven rack one level below the center and preheat the oven to 350 degrees Fahrenheit.
In a small mixing bowl, stir together butter, minced garlic, and fresh thyme.
Season this mixture with a little salt and pepper to taste.
Step 2: Prepare the Turkey
First, remove the neck and giblets from the turkey, checking for any remaining pin feathers and removing them.
Tuck the wings underneath the turkey for better roasting.
Season the cavity of the turkey generously with salt and pepper.
Using the back end of a wooden spoon, carefully separate the skin from the breast of the turkey.
Rub the prepared herb butter underneath the skin to ensure the seasoning penetrates, then smooth the skin back down to spread the butter evenly.
Alternatively, you can rub butter on top of the skin, but under the skin results in better seasoning.
Step 3: Season and Bag the Turkey
Season the entire exterior of the turkey with a fair amount of salt and pepper to taste.
Add 1 tablespoon of flour to the Reynolds Kitchens Turkey Size Oven Bag, shaking the bag to evenly distribute the flour.
Place the oven bag in a roasting pan and add sliced celery, onion, and carrots as a flavorful vegetable base inside the bag.
Step 4: Secure and Vent the Bag
Carefully place the seasoned turkey on top of the vegetables within the oven bag.
Close the bag using the oven-safe tie provided.
Create six slits across the top of the oven bag to allow steam to escape during cooking.
Tuck the open ends of the oven bag into the roasting pan to prevent contact with the oven walls.
Step 5: Roast the Turkey
Roast the turkey according to its size, ensuring that the breast temperature reaches 165 degrees Fahrenheit in the thickest portion and the thigh reaches 175 degrees when using an instant-read thermometer:
– 12 to 16 lb turkey: Roast for 2 to 2 1/4 hours.
– 16 to 20 lb turkey: Roast for 2 1/4 to 2 1/2 hours.
– 20 to 24 lb turkey: Roast for 2 1/2 to 3 hours.
Step 6: Rest and Carve the Turkey
Once the turkey has cooked thoroughly, let it rest inside the bag for 20 minutes to allow the juices to redistribute.
Carefully cut open the top of the oven bag, avoiding any steam, and transfer the turkey to a carving board.
Carve the turkey into desired pieces and enjoy your perfectly roasted bird!
