Roast Turkey In a Bag is a fool proof way to bake a delicious, juicy, and tender turkey. No dry meat here! Enjoy this yummy turkey this Thanksgiving and holiday season!
Prep Time15 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs45 minutesmins
Course: Main Course
Cuisine: American
Keyword: Turkey in a Bag
Servings: 16
Calories: 402kcal
Author: Garnish and Glaze
Equipment
Roasting Pan
Oven Bag
Ingredients
110-16 poundwhole turkey, completely thawed
For the Herb Butter:
1/2cupbutter, softened
2teaspoonskosher salt, **
zest of 1 lemon
2teaspoonseach fresh thyme and sage, chopped*
1teaspoonfresh rosemary, chopped*
1/4teaspoonblack pepper
1tablespoongarlic, crushed
For the Aromatics:
2carrots
2ribscelery
1onion, quartered
1/2head garlic
1lemon, halved
2sprigseach thyme, rosemary, sage
Instructions
Preheat the oven to 350 degrees F.
Open the oven bag and spray the inside with cooking spray. Sprinkle the flour into the bag, open it big and catch some air and hold it tight in your hand. Give the bag a shake to get the flour to coat all over the inside of the bag. Place the bag in a large 2-inch deep roasting pan and open it up so you’ll be able to place the turkey in it.
In a mixing bowl, mix together the butter, herbs, garlic (I use a whole half bulb of garlic. The other half goes in the cavity still in its peel.), lemon zest (you’ll throw this in the cavity of the bird after zesting), and salt & pepper. Set aside.
Remove packaging from the turkey as well as the neck and giblets. DO NOT rinse the turkey. Set it on a baking sheet and pat it dry of its juices.
Stuff the aromatics into the cavity of the turkey. If not all of it fits you can just throw it into the oven bag. Tie the legs together.
Rub about 2 tablespoons herb butter under the skin of the turkey breasts. Rub remaining butter all over the rest of the turkey.
Place the turkey into the bag. Close it with the nylon tie that comes with the bag. Cut SIX 1/2 inch slits in the top of the bag to allow steam to escape.
Place the turkey into the bag. Close it with the nylon tie that comes with the bag. Cut SIX 1/2 inch slits in the top of the bag to allow steam to escape.
Bake until internal temperature reaches 165 degrees F. Remove from oven and let turkey rest in the bag for 15 minutes. Cut open the bag to remove the turkey and carve.
Notes
*If you don't have fresh herbs, use 1/2 the amount dried.**Omit salt if you brined the turkey.***If using a bird larger than 16 pounds, increase the herb butter ingredients by 1.5 to 2 times the amount.