Print

How to Roast a Turkey in a Bag

It is VERY important to note that this recipe is specifically designed for roasting a turkey with the help of a disposable roasting bag. The bag speeds up the process of the cook time and insures a moist turkey every time. Most turkeys are cooked at 325, but this recipe calls for 350 degrees.

Course Main Course
Cuisine American
Keyword how to, roast turkey, turkey
Prep Time 15 minutes
Servings 14
Author Si Foster, A Bountiful Kitchen

Ingredients

  • 1 turkey 12-24 lbs fresh or a frozen turkey, completely thawed
  • 1 Turkey Oven Bag Reynolds
  • 1/4-1/2 cup butter melted
  • garlic salt about 1 tablespoon
  • 1-2 tablespoons poultry seasoning
  • salt and pepper
  • 2-3 tablespoons Olive oil
  • cotton string for tying up turkey
  • heavy pan for roasting
  • meat thermometer

Instructions

  1. Set rack on second to bottom rack in oven. Remove any racks above. Preheat oven to 350 degrees.
  2. Remove the turkey bag from the box and add 1 tablespoons of flour to the bag. Shake the bag so it is coated lightly with flour and set the bag in the roasting pan.
  3. Set the turkey in a clean sink. Remove the turkey from wrapping. Reach inside and remove any parts in the cavity. Usually there will be a neck and a bag with other parts (heart, liver, etc).

  4. Make sure to remove these from the inside of your turkey before cooking. Repeat. Make sure to remove before cooking turkey!
  5. Keep the neck to make gravy, see instructions below*.
  6. Pat the turkey dry (inside and out) with paper towels, and discard afterward. If you are stuffing the turkey with dressing, now is the time to stuff the turkey. Loosely pack the stuffing into the turkey and secure the ends of the turkey with a skewer. Place the turkey on a jelly roll pan. Using string, tie up the turkey legs and the wings so they are close to the turkey body. If there is a band of skin close to the legs, you may also tuck the legs into the skin. Tying or tucking is necessary so the wings and legs will not dry out while cooking. Sprinkle with a generous amount of garlic salt or powder, poultry seasoning, salt and pepper.

  7. Pull the bag open, so it is easy to place the turkey in the bag. Leave the bag in the roasting pan. Place the turkey inside of the bag. Drizzle the melted butter and a couple of tablespoons of olive oil over the top of the turkey, try to cover most of the surface of the turkey. This will help the turkey to have a beautiful golden color after roasting.
  8. Take the loose ends of the bag and tuck under the turkey. Tie up the end of the bag using the zip tie enclosed in the package. or you may use some of the string to secure the end of the bag.
  9. Tuck under all loose ends. Cut about 5-6 1 inch slits in the top of the bag for steam to release.

  10. Insert a meat thermometer into the thickest part of the turkey thigh, through the bag, so the thermometer is on the outside of the bag. If you place the thermometer on the inside of the bag, it will be difficult to read.
  11. Bake turkey according to package directions:
  12. -16 lb turkey 2- 2 1/2 hours*

    -20 lb turkey 2 1/2 -3 hours*

    -24 lb turkey 3-3 1/2 hours*

  13. Remove from oven when turkey is done. Note that the turkey will continue to cook after being removed from oven, usually at least 10 degrees. Since the target temperature is 180 for breast and 170 for thigh, you should remove the turkey when the temp is 170 for breast and 160 for thigh.

  14. Let the turkey sit for at least 10 minutes, then gently peel away the bag.* Lift the turkey onto a platter for serving.

  15. Dump the juice from the bag into a bowl or saucepan and skim off the oil that rises to the top and use the remaining liquid for turkey gravy.

Recipe Notes