When you learn how to cook a turkey in a bag, you'll unlock the secret to the easiest, moistest, most delicious Thanksgiving Turkey ever!
There's no basting with this roasted turkey; there's less cook time involved and since it's in a bag, the cleanup is a cinch. Thanksgiving's never been this easy!
Table of Contents
- Roast Turkey in a Bag
- Is it better to cook a turkey in a bag or not?
- Benefits of Roasting a Turkey in a Bag
- Why This is the Best Turkey in a Bag Recipe
- Ingredients
- Cooking Turkey in a Bag
- How Long to Cook a Turkey in a Bag
- Tips for Baking a Turkey in a Bag
- Turkey Frequently Asked Questions
- Turkey Wine Pairing
- All the Recipes You'll Need for a Stress-Free Thanksgiving
Roast Turkey in a Bag
A big fat roasted turkey is a traditional main course for Thanksgiving dinner. You can't get more classic than this!
In fact, at least at our house, I would say that Thanksgiving wouldn't be Thanksgiving without it.
If you think roasting a turkey for Thanksgiving involves a large roasting pan, a baster, and a ton of time, I have an easier solution for you!
Roasting a turkey in a bag makes the most deliciously moist and juicy turkey you've ever had!
Is it better to cook a turkey in a bag or not?
Yes, cooking this oven bag turkey recipe will give you a moist turkey because as it cooks, it will release steam that keeps the juices in the meat.
It's better to cook a turkey in a bag because it infuses the meat with the flavors from the broth and spices.
Benefits of Roasting a Turkey in a Bag
- The cooking bag cuts out all the basting because the bag does it for you! It keeps the turkey moist, which means a juicy turkey. Woohoo!
- The skin gets crispy and golden brown.
- All the flavor from the seasonings and stuffing gets infused into the turkey.
- The turkey cooks in less time, keeping moisture where it belongs.
- This method results in less mess. Plus it saves all the drippings for some really awesome gravy!
Why This is the Best Turkey in a Bag Recipe
This is the best turkey with stuffing in a bag that you'll ever find because you don't have to babysit the turkey or keep basting it. There are just a few simple steps.
Add this secret cooking method to your Thanksgiving this year, and you'll be surprised how hassle-free it is. I can promise you that it definitely reduces the stress level of the big day.
Ingredients
- Whole turkey - fresh or frozen turkey can be used. Allow frozen turkey to thaw thoroughly before preparing.
- Celery/Onion/Lemon - layered on the bottom of the bag to prevent the turkey from sticking as well as adding flavor to the turkey stock
- Flour - prevents the bag from bursting
- Herb Butter - regular salted butter or avocado or olive oil can also be used
- Salt - seasons the turkey and enhances the flavor
- Black pepper - gives the turkey a bit of spiciness
- Turkey stuffing (optional) - make your own Homemade stuffing or use prepared from a mix.
Cooking Turkey in a Bag
The recipe steps are super simple to create the easiest, juiciest turkey ever. When prepping you can use a coating of regular butter, the herb butter shown below, or just spray with avocado or olive oil spray. Your choice, it's all good!
Herb Butter
Mix room temperature butter with 1-½ teaspoons each of chopped rosemary and thyme, and ½ teaspoon of chopped sage. Set aside.
To prepare turkey
- Remove giblets and neck from the largest cavity by the legs. (check the back cavity as well in case they placed some of them there.)
- Stuff your turkey stuffing into both front and back cavities. Place the legs back into the plastic holder that helps keep them together. You can either sew up the back or thread a skewer through the fat to hold it.
- Season all over the turkey with salt and pepper.
- Lift the skin gently away from the turkey breast and, using your fingers, press some of the butter between the skin and the breast meat. (this is an optional step but will make the white meat much juicier)
- Rub the remainder of the butter over the entire turkey.
- Place the cooking bag into a roasting pan. Sprinkle flour into bag and shake it around to cover all sides.
- Place sliced onion, chopped celery and lemon slices into bottom of the bag. This will help keep the turkey from sticking to the bag after being roasted.
- Seal the bag making sure to tuck in any parts of the bag that are outside the pan. Cut off excess near the tie, if any.
- Snip a few holes in the bag to allow steam to escape. The bag will keep the moisture inside and condense on the top then flow down over the turkey acting as its own baster. Roast as per directions on the cooking bag package (see below).
Remove the turkey from the bag and pour turkey drippings into a saucepan to make turkey gravy. Place turkey on a large platter and dress it with fresh herbs, tomatoes, cranberries, small colorful peppers, and sliced oranges. Let it rest for 15-20 minutes then carve and enjoy!
Best Temp to Cook Turkey in a Bag
It's best to cook the turkey at 350 degrees F when you roast it in a bag.
How Long to Cook a Turkey in a Bag
Turkey bag cooking times will vary based on the size of the turkey and whether or not it is stuffed.
Unstuffed Turkey in Bag Cooking Time
| 10 to 12 pounds | 1½ to 2¼ hours |
| 13 to 15 pounds | 2 to 2½ hours |
| 16 to 19 pounds | 2½ to 3 hours |
| 20 to 24 pounds | 3 to 3½ hours |
Stuffed Turkey in Bag Cooking Time
| 10 to 12 pounds | 2 to 2¾ hours |
| 13 to 15 pounds | 2½ to 2¾ hours |
| 16 to 19 pounds | 2¾ to 3½ hours |
| 20 to 24 pounds | 3½ to 4 hours |
If you're nervous about how to get everything to the table at the same time just follow my no-stress Thanksgiving meal planner for minute-by-minute directions. Happy Thanksgiving!
Tips for Baking a Turkey in a Bag
- To properly thaw a turkey, allow 24 hours for every 5 pounds of turkey to thaw in a refrigerator.
- Be sure to add flour to the oven bag.
- Make sure to cut slits in the oven bag so the steam can escape and not burst open the bag.
- Don’t let the oven bag touch the top element or sides of the oven because it can melt. Move the oven rack down a level and tuck the oven bag ends under the turkey so they don’t hang out of the pan.
- Always test the internal temperature when roasting turkey. The thickest part of the thigh should be 175°F and the breast should be 165°F. Use an instant-read thermometer.
- Avoid using pop-up timers because they can get stuck and are not accurate.
- Let the turkey rest before carving to allow the juices to redistribute in the meat.
- Be careful when cutting the bag open because there will be hot steam inside.
Turkey Frequently Asked Questions
Yes, a turkey will cook faster in a bag. Cooking time will be about an hour less than cooking a turkey without a bag.
The USDA recommends not rinsing turkey or other poultry before cooking it. Harmful bacteria are killed in the cooking processes.
A whole turkey is safe when the breast is cooked to an internal temperature of 165°F and the thigh at 175°F. Use a food thermometer to check the internal temperature in the innermost part of the thigh and the thickest part of the breast.
You'll need 1 to 1½ pounds of turkey per person. It may seem like a lot, but that takes into account the bones and other parts that are not eaten.
Turkey Wine Pairing
White is always a winner for a traditional Thanksgiving dinner. White wine's fruity, refreshing flavors blend with the meal and enhance its tastiness. Choose a Sauvignon Blanc, Chardonnay, Riesling, Viognier or Gewurztraminer.
If you prefer reds, stick with a lighter-bodied wine with fruit overtones such as Pinot Noir, Syrah, or perhaps a Zinfandel.
All the Recipes You'll Need for a Stress-Free Thanksgiving
- Thanksgiving Dinner Planner
- Honey Roasted Turkey Breast for Two
- Creamy Turkey Gravy
- How to Make Homemade Bread Stuffing
- How to Make Perfect Mashed Potatoes
- Green Bean Casserole
- Sweet Potato Casserole with Pecan Streusel Topping
- Fresh Cranberry Orange Relish
- Creamy Pumpkin Pie
- Thanksgiving Wine Pairing
Find even more of the best Thanksgiving recipes here on 2CM!
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How to Cook a Turkey in a Bag
Equipment
- 1 Turkey Oven Bag (Reynolds brand recommended)
Ingredients
Herb Butter
- ½ cup butter, room temperature
- 1 ½ teaspoons fresh rosemary. chopped
- 1 ½ teaspoons fresh thyme, chopped
- ½ teaspoon fresh sage, chopped
Turkey
- 16 lb turkey
- 1 stalk celery sliced
- 1 onion sliced thin
- 1 lemon, sliced thin
- 1 Tablespoon flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Turkey stuffing (optional)
Instructions
- Preheat oven to 350 degrees. Set aside a large roasting pan.
Herb Butter
- Mix room temperature butter with all chopped herbs and set aside.
Turkey
- Place bag in roasting pan. Open the oven bag and place 1 tablespoon of flour in the bag, shake bag it around. Place sliced celery, onion, and lemon in the bottom of the bag and set aside.
- Remove the giblets and neck from the turkey cavities and reserve for gravy.
- If you are stuffing your turkey, do so at this time. Place stuffing in both the front and back cavity. You want to do this just prior to cooking. I always either sew up the back cavity or skewer it together to ensure stuffing stays in place.
- Salt and pepper the entire turkey.
- Take the herb butter and smooth it over the outside of the turkey. This will help it brown as well as keep it from sticking to the oven bag.
- Place turkey in the bag on top of the vegetables then seal the bag with provided tie. Make sure the bag is entirely in the pan. Tuck any extra ends underneath the bird.
- Cut six slits in the top of the bag to allow steam to escape.
- Place on the bottom rack of oven so the bag does not touch the sides or top. Bake according to the directions on the cooking bag package for your size of turkey.
- When completely cooked, carefully remove from bag and place on cutting board with a channel that will catch the juices.
- Remove dressing to serving bowl and cover to keep warm. Place drippings from bag in a saucepan for making gravy.
- Let turkey rest for 15-20 minutes before carving to let juices redistribute throughout the meat.
Notes
- Be sure to add flour to the oven bag.
- Make sure to cut slits in the oven bag so the steam can escape and not burst open the bag.
- Don’t let the oven bag touch the top element or sides of the oven because it can melt. Move the oven rack down a level and tuck the oven bag ends under the turkey so they don’t hang out of the pan.
- Always test the internal temperature when roasting turkey. The thickest part of the thigh should be 175°F and the breast should be 165°F. Use an instant-read thermometer.
- Avoid using pop-up timers because they can get stuck and are not accurate.
- Let the turkey rest before carving to allow the juices to redistribute in the meat.
- Be careful when cutting the bag open because there will be hot steam inside.
Nutrition
This post has been updated with step-by-step directions, more tips, and new photos. It was first published on November 7, 2013.
