Baking Turkey in a Bag
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Resting Time
15 mins
-
Servings
18
-
Calories
511 kcal
-
Course
Main Course
-
Cuisine
American
Baking Turkey in a Bag
Description
Baking Turkey in a Bag involves placing an 18-pound thawed bird inside a seasoned oven bag coated with flour to prevent sticking and promote even cooking through steam retention. Chunks of celery, carrot, and onion stuffed inside and surrounding the turkey contribute to gentle vegetable-infused flavors. Using softened butter inside the loosened breast skin establishes moisture and adds richness while the turkey roasts at 350°F.
This method reduces the risk of drying out the meat, which is common with large turkeys baked uncovered. The bag traps steam and juices for a tender and juicy result. Seasoning is kept simple with salt and pepper, but optional flavorings such as garlic powder, herbs, or paprika can be applied externally for additional aroma and taste.
Cutting small slits in the oven bag allows steam to escape without losing moisture. The turkey should be placed on the lowest oven rack to accommodate the bag's bulk and ensure even heat exposure. This approach simplifies cleanup and reduces the need for frequent basting while still delivering flavorful roast turkey.
Ingredients
- 18 pound whole turkey (completely thawed)
- 2 tablespoons all-purpose flour
- 3 carrot peeled and cut into large chunks
- 4 talks celery washed and cut into large chunks)
- 1 large yellow onion (peeled and quartered)
- 1/2 cup butter 1 stick, salted
- salt to taste
- black pepper to taste
- oven bag turkey sized
Instructions
- Preheat the oven to 350º Fahrenheit. You'll place the turkey on the lowest roasting rack so make sure you have your oven prepared for that before it gets hot.
- Place the flour inside the oven bag and shake it to coat the bag.2 tablespoons all-purpose flour
- Remove the giblets and neck from the turkey. Discard or save for gravy or another use. 18 pound whole turkey
- Place the turkey inside the bag. Place the turkey in a roasting pan.
- Place a few pieces of the onion, carrots and celery inside the turkey, then place the rest around the turkey. 3 carrots, 4 stalks celery, 1 large yellow onion
- Cut the stick of butter in tablespoon slices (8 slices). Loosen the skin of the turkey from the breast. Slide the butter slabs under the skin of the turkey breast. We do 4 slices on each side. 1/2 cup salted butter
- Sprinkle the turkey with salt and pepper if desired.
- Seal the turkey bag with the tie. Be sure to have the bag loose around the turkey. Use a sharp knife to cut 3 slits in the top of the bag.
- Roast the turkey until the temperature measures a minimum of 165º Fahrenheit in the innermost part of the thigh and wing and the thickest part of the breast. (We like to cook ours just a little bit longer than this.)
- The exact time will depend on how big the turkey is, and if you've stuffed the turkey or not. Plan for 3-4 hours for an 18 pound unstuffed turkey. Adjust timing from there.
- Let the turkey stand for 15 minutes after removing from the oven. Then cut slits in the top of the bag to allow any steam to release.
- Use the pan drippings for gravy, then place on a serving platter, slice and serve.
Notes
- Enhance flavor by rubbing garlic powder, onion powder, thyme, rosemary, or paprika on the turkey's exterior before baking.
- Ensure the turkey is completely thawed before placing it in the oven bag for even cooking.
- Cut three small slits in the oven bag to allow steam to escape safely during cooking.
- Position the turkey on the lowest oven rack to accommodate the bag and promote even heat circulation.
- Loosen the breast skin carefully to slide in butter slices; this keeps the breast meat moist and adds richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 3g | 1% |
| Protein | 70g | 140% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 245mg | 82% |
| Sodium | 420mg | 18% |
| Potassium | 789mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2076IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
