Roasting a turkey in an oven bag is a foolproof method to ensure a juicy, flavorful bird. The bag traps moisture and flavor, making the turkey tender and delicious. Here’s a step-by-step guide:
Ingredients:
- 1 whole turkey (12-16 lbs)
- 1 tablespoon flour
- 2-3 tablespoons olive oil or melted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional)
- Aromatics (optional): 1 onion, quartered; 2 celery stalks; 1 lemon or orange, quartered; fresh herbs like thyme, rosemary, or parsley
Supplies:
- 1 large oven bag (specifically made for roasting)
- A roasting pan
Instructions:
1. Thaw and Prepare the Turkey:
- Ensure the turkey is completely thawed (allow 24 hours for every 4-5 lbs in the refrigerator).
- Remove the giblets and neck from the cavity. Rinse the turkey with cool water and pat it dry with paper towels.
2. Season the Turkey:
- Rub the turkey inside and out with olive oil or melted butter.
- Mix the salt, pepper, garlic powder, onion powder, and paprika. Rub this seasoning mixture all over the turkey, including under the skin if possible.
- Fill the cavity with aromatics like onion, celery, lemon, and fresh herbs for added flavor.
3. Prepare the Oven Bag:
- Preheat your oven to 350°F (175°C).
- Sprinkle 1 tablespoon of flour inside the oven bag. Shake the bag to coat the inside evenly with flour. This helps prevent the bag from bursting and ensures even cooking.
4. Place the Turkey in the Bag:
- Place the turkey in the floured oven bag, breast side up.
- If desired, tie the legs together with kitchen twine to keep the bird compact.
- Seal the oven bag using the provided tie. Cut 4-6 small slits in the top of the bag to allow steam to escape.
5. Place in Roasting Pan:
- Transfer the bagged turkey to a large roasting pan, ensuring the bag doesn’t touch the sides or top of the oven.
6. Roast the Turkey:
- Roast the turkey in the preheated oven. Use the following guideline for cooking time:
- 12-16 lbs: 2 ½ to 3 hours
- 16-20 lbs: 3 to 3 ½ hours
- 20-24 lbs: 3 ½ to 4 hours
- Check the internal temperature in the thickest part of the breast (165°F) and thigh (175°F) to ensure doneness.
7. Rest and Serve:
- Carefully remove the turkey from the oven and let it rest in the bag for 15-20 minutes. This allows the juices to redistribute.
- Cut open the bag and transfer the turkey to a carving board. Save any juices in the bag for gravy!
Enjoy your moist and perfectly cooked turkey! 😊
