How to Cook the Juiciest, Most Tender Oven Roast Turkey
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
8
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Calories
31 kcal
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Course
Main Course
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Cuisine
American
How to Cook the Juiciest, Most Tender Oven Roast Turkey
Description
The recipe outlines preparing a whole turkey by drying it thoroughly, seasoning it with sea salt flakes and parsley, then placing aromatics such as quartered onions, celery sticks, and apple quarters inside the cavity. The bird is placed fully inside an oven roasting bag with the opening angled upward to retain steam, then roasted at 300°F. This technique steams the turkey inside the bag, cooking it faster than traditional dry roasting. Temperature adjustments can be made to slow cooking if desired. The residual steam inside the bag ensures tenderness and juiciness throughout the meat.
This preparation results in turkey that is moist with infused flavors from the cavity ingredients and seasonings. Covering the turkey with foil if the top browns too quickly helps manage appearance without drying.
The choice of cavity vegetables affects flavor subtly, and the recipe encourages flexibility in these additions. Cooking time depends on bird size, and the method accommodates any turkey fitting inside the bag.
Note USDA recommends minimum 325°F for roasting; this method uses 300°F but relies on steaming inside the bag for doneness.
Ingredients
- one pounds turkey
- 1 tablespoon sea salt flakes or coarse salt
- 1 tablespoon parsley
- 2-3 tablespoons olive oil
- 1 litre carton turkey broth
- 1 roasting bag turkey sized, oven safe
- 1 small onion white, peeled and quartered
- 1-2 talks celery washed and cut into sticks
- 1 apple de-seeded and quartered
Instructions
- NOTE : This method cooks your turkey a LOT FASTER than usual! The USDA doesn't recommend cooking under 325 ° F However, this method steams the turkey and it will get crazy hot inside the bag. If you want an all day turkey, turn the heat down. IF it's cooking too fast, turn the heat down, the residual steam will keep it cooking. The choice is up to you!
- Pre-heat your oven to 300 °F.
- Pat the tops and sides of the turkey dry with paper towels and throw them out.
- Place your turkey so that it’s completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across . Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity.
- Take one tablespoon of sea salt flakes or coarse salt and a tablespoon of parsley and mix them in a bowl. IF you have a larger turkey you can double this. Set aside for now, you just had to get this ready because now your hands are getting dirty again!
- Take a bottle of olive oil and drizzle a small stream across the skin on the breast of the turkey and some on the thighs and legs. Gauge how much you need to cover the surface area in a nice coating. Put the bottle away and roll up your sleeves.
- Rub the olive oil all over the turkey skin, getting it covered well. You don’t have to do the bottom.
- Take the salt/parsley mixture and rub it all over the turkey in an even layer. The olive oil will help it stick. It should look like the photo above. Then of course, wash your hands and move on to the next step.
- Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices.
- Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out.
- Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. you can cover the top with tinfoil.
- When the thigh meat reaches a temperature of 185 °F and the breast meat is 165°F minimum, you can remove the turkey. Let it rest for 10 minutes, then remove the bag.
- You can either move it to a platter (it can be done, with two people and a few forks holding it together in key places) or simply carve it in the pan.
- Use the drippings to make what is the BEST turkey gravy you will ever eat.
Notes
- You may cook the turkey at USDA recommended 325°F or adjust oven temperature as needed; steaming inside the roasting bag ensures moist meat.
- Nutritional values provided apply only to turkey breast meat slices, not the whole bird or gravy.
- Turkey size is limited only by the roasting bag capacity; larger birds require longer cooking times.
- If the turkey skin browns too fast, cover with foil to prevent burning and maintain juiciness.
- Choose cavity vegetables and fruits like apple, celery, and onion to subtly flavor the turkey during roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Fat | 3g | 5% |
| Sodium | 872mg | 36% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.7mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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