- HP
- LS
- LF
- LC
Turkey Cooked in an Oven Bag
Turkey Cooked in Bag is my personal secret weapon for cooking a fantastic turkey. The oven bag locks in moisture, speeds up cook time, and delivers tender, juicy meat with minimal fuss. No basting, no guesswork, and way less cleanup. The roasting bag traps moisture and steam, creating a self-basting environment that results in a remarkably juicy and tender turkey every time, even with lean white meat.
Ingredients
Herb Butter
Instructions
- Step 1
Place cooking rack on the lowest option; Pre-heat the oven to 350℉.
- Step 2
Place the oven bag in a rimmed roasting pan.
- Step 3
Combine all ingredients for herb butter together (I do this in a food processor); set aside.
- Step 4
Clean turkey – remove neck and gizzards from the cavity.
- Step 5
Rinse the turkey thoroughly with cold water, including the cavity.
- Step 6
Pat dry with paper towels.
- Step 7
Season the outside and cavity generously with salt and pepper.
- Step 8
If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity with extra vegetables.
- Step 9
Rub herb butter all over the outside of the bird, including the underneath.
- Step 10
Sprinkle the flour evenly over the bottom of the bag.
- Step 11
Place chopped onion, carrots and celery in the bottom on the bag.
- Step 12
Add turkey on top of the vegetables and pour in stock; close the bag using the provided tie.
- Step 13
Cut six slits, about ½ inch long, on the top of the bag.
- Step 14
Roast turkey for 2-3 hours, depending on the size (Unstuffed: 13 minutes per pound, Stuffed: 15 minutes per pound).
- Step 15
Remove from oven when the internal temperature (between the leg and breast) reaches 165℉. Allow to rest for 15-30 minutes before carving.
Tips & Tricks
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Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Per serving
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