Go Back

Turkey in an Oven Bag

Turkey in an oven bag roasts at 350°F until the breast and thigh reach 165°F, while the bag helps keep the meat moist. Butter and simple seasonings add flavor, and the turkey rests for 20 minutes before carving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting 20 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound, completely thawed, unbrined, neck and giblets removed
  • 1 turkey-size oven roasting bag large
  • 1 tbsp all-purpose flour
  • 4 tbsp unsalted butter softened
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp poultry seasoning
  • 1 yellow onion medium, quartered
  • 2 celery ribs cut into 3-inch pieces

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. Preheat the oven to 350°F.
  2. Pat the turkey dry with paper towels.
  3. Tuck the turkey's wing tips under the bird.
  4. Set the oven bag in a 16x13-inch roasting pan that is at least 2 inches deep.
  5. Add the flour to the bag and shake it to coat the bottom.
  6. Rub the turkey all over with the butter.
  7. Season the turkey evenly with the salt, pepper, and poultry seasoning.
  8. Put the onion and celery in the turkey cavity.
  9. Place the turkey breast-side up in the bag.
  10. Close the bag with its included tie and cut six 1/2-inch slits in the top.
  11. Make sure the bag does not touch the oven walls or heating elements.
  12. Roast for 2 to 2 1/2 hours, checking after 2 hours; the thickest part of the breast and the innermost part of the thigh should each reach 165°F on an instant-read thermometer.
  13. Remove the pan from the oven and carefully open the bag away from your face to release the steam.
  14. Transfer the turkey to a carving board and let it rest for 20 minutes before carving.

Notes

For reliable doneness, check both the thickest part of the breast and the innermost part of the thigh with an instant-read thermometer. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free swap, use olive oil instead of butter.