Simple Thanksgiving Turkey {Roasted in a Bag}
User Reviews
4.8
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Prep Time
3 hrs
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Cook Time
2 hrs
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Total Time
5 hrs
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Servings
20 Servings (18-20 pound turkey)
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Course
Main Course
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Cuisine
American
Simple Thanksgiving Turkey {Roasted in a Bag}
Description
The Simple Thanksgiving Turkey recipe involves roasting a whole bird inside an oven bag placed on a V-rack in a roasting pan. The turkey is dried and brushed with melted butter, then seasoned inside and out with kosher salt and pepper. The oven bag is coated inside with flour to prevent sticking and holds in moisture during cooking, improving tenderness. Aromatics like onion, carrots, celery, rosemary, and bay leaves beneath the rack add flavor and aroma. The meat is cooked until the breast reaches 160°F, ensuring doneness without drying.
This method promotes even cooking, with the bag allowing steam to circulate to keep the turkey moist, while the V-rack allows heat to surround the bird for a consistent roast. The pan juices collected can be made into gravy, enriched with chicken broth and butter as desired. Brining is optional; a pre-brined turkey can enhance flavor and tenderness, but the recipe succeeds well without it.
Using an instant-read thermometer is recommended to avoid overcooking, which often results in dryness. Rest the turkey after roasting before carving for best texture and juiciness. This preparation suits a traditional Thanksgiving centerpiece with straightforward ingredients and steps that streamline roasting.
Ingredients
Turkey:
- 18-20 pound turkey neck reserved; giblets discarded; see note
- 1 onion coarsely chopped, large, or yellow onion
- 6 large carrot peeled and coarsely chopped (or about 20 baby carrots
- 3 celery coarsely chopped, stalks
- 2 cups chicken broth
- 1 rosemary fresh sprig
- 2 bay leaf
- 2 tablespoons butter
- coarse kosher salt and pepper
- 1 tablespoon all-purpose flour
- 1 oven bag such as the Reynolds brand, turkey-sized
Gravy:
- 3-4 cups chicken broth to add to the accumulated turkey juices
- ½ cup butter
- ⅔ cup all-purpose flour
- salt
- black pepper
Instructions
- For the turkey, preheat the oven to 350 degrees, adjusting an oven rack to the lowest position.
- In a roasting pan, add the turkey neck, onion, carrots, celery, broth, rosemary sprig, and bay leaves. Set the V-rack in the pan.
- Pat the turkey dry with paper towels. Optional: tuck the turkey wings behind the back and tie legs together with kitchen twine (I sometimes do this, and sometimes don't - that's the lazy in me coming out). Melt the butter and brush it all over the outside of the turkey. Season the outside and inside of the turkey with salt and pepper.
- Toss the 1 tablespoon flour inside the oven bag; hold the bag closed and shake to distribute the flour evenly. Slide and shimmy (that's right, shimmy) the bag over the turkey and secure the bag closed with the included bag tie. Place the turkey on the V-rack and cut four 1-inch slits in the top of the bag to allow steam to escape.
- Roast the turkey until an instant-read thermometer registers 160 degrees F for the breast meat and 175 degrees for thigh meat, about 2 1/2 to 3 1/2 hours.
- Remove the roasting pan from the oven. Using a knife or scissors, slit the bag underneath to allow accumulated liquid to release into the roasting pan (be careful of any steam escaping).
- Cut the bag around the outside of the turkey, removing the top of the bag completely. Carefully holding the tied end of the bag, pull the bottom remaining part of the bag out from underneath the turkey, lifting up the turkey slightly if needed.
- Transfer the V-rack with the turkey to a rimmed baking sheet, tent the turkey with foil and let rest for 45 minutes to an hour.
- For the gravy, using a wooden spoon or silicone spatula, scrape up any browned bits from the bottom of the pan. Discard the turkey neck and strain the remaining liquid/vegetables in the roasting pan through a fine-mesh strainer set over a bowl. Use a spoon to press on the vegetables so the maximum amount of liquid is strained into the bowl. Discard the cooked (and let's be honest: mushy) vegetables. Let the liquid sit for 5-10 minutes to allow the fat to rise to the top. Skim the fat from the top of the juices.
- Add additional chicken broth to the accumulated juices to equal about 6 cups.
- In a medium saucepan set over medium heat, melt the butter. Add the flour, and stir or whisk, for 1-2 minutes until the flour is golden and sizzling.
- Gradually add the reserved turkey juices/broth while vigorously whisking (to avoid lumps). Cook until the gravy is thickened and coats the back of a spoon, 5-7 minutes. Add additional broth, if needed, for thinner gravy. Season to taste with salt and pepper.
- Carve the turkey and transfer to a serving platter. Serve with gravy alongside (and of course all the other tasty side dishes!)
Notes
- Pre-brining the turkey adds flavor and tenderness, but this recipe works well without it if you prefer.
- Use an instant-read thermometer to monitor doneness and prevent overcooking.
- Rest the turkey after roasting to allow juices to redistribute for a juicier result.
- Any brand or type of turkey can be used; fresh or frozen turkeys are fine, and the method accommodates various sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Servings (18-20 pound turkey)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 490kcal | 25% |
| Carbohydrates | 6g | 2% |
| Protein | 64g | 128% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 224mg | 75% |
| Sodium | 606mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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