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Turkey Cooked in an Oven Bag

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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 15 Servings

Calories: 457 kcal per serving

Ingredients

  • 1 - Whole turkey
  • ½ tsp - Salt
  • ½ tsp - pepper
  • 2 tablespoons - Flour
  • 1 - Onion
  • 2 - Carrots
  • 2 stalks - Celery
  • ½ cup - Turkey stock
  • Prepared stuffing
  • 2 tablespoons - Butter
  • 1 tsp - Salt
  • ½ tsp - pepper
  • 2 teaspoons - Fresh thyme
  • 2 teaspoons - Poultry seasoning

Instructions

  1. Place cooking rack on the lowest option; Pre-heat the oven to 350℉.
  2. Place the oven bag in a rimmed roasting pan.
  3. Combine all ingredients for herb butter together (I do this in a food processor); set aside.
  4. Clean turkey – remove neck and gizzards from the cavity.
  5. Rinse the turkey thoroughly with cold water, including the cavity.
  6. Pat dry with paper towels.
  7. Season the outside and cavity generously with salt and pepper.
  8. If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity with extra vegetables.
  9. Rub herb butter all over the outside of the bird, including the underneath.
  10. Sprinkle the flour evenly over the bottom of the bag.
  11. Place chopped onion, carrots and celery in the bottom on the bag.
  12. Add turkey on top of the vegetables and pour in stock; close the bag using the provided tie.
  13. Cut six slits, about ½ inch long, on the top of the bag.
  14. Roast turkey for 2-3 hours, depending on the size (Unstuffed: 13 minutes per pound, Stuffed: 15 minutes per pound).
  15. Remove from oven when the internal temperature (between the leg and breast) reaches 165℉. Allow to rest for 15-30 minutes before carving.

Nutrition

Energy: 457 kcal | Total Fat: 10 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 227 mg | Total Carbs: 9 g | Fiber: 1 g | Sugars: 2 g | Proteins: 77 g | Sodium: 791 mg | Polyunsaturated: 2 g | Monounsaturated: 3 g

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