|Nutritional Guidelines (per serving)|
|Servings: 12 to 18|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||2%|
|Total Sugars 3g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're a novice cook or want to try a new method to cook an entire turkey, our oven bag recipe is the easiest around. It will yield juicy and tender meat and crispy skin, and will avoid entirely the brining or basting steps that most turkey recipes require. By trapping the moisture and heat, oven bags cook the bird faster and make it a breeze to collect all the juices to start making the gravy while the turkey rests. A seasoned butter is placed under the skin to provide extra moisture during cooking, and those buttery drippings make a great gravy base.
Oven bags have been around for many decades, and if you ask, probably whoever was in charge of the cooking during your childhood holidays might have used an oven bag. The classic bag technique is an easy way to cook turkeys and chicken, but is also a great tool for cooking lamb shanks and pork or beef roasts. Make sure you buy one of these nylon or polyester FDA-approved bags—that are also BPA-free—before you start cooking, but most importantly, check that the bag you're using is a proper oven-bag, not a brining bag or plastic bag.
Our method is very forgiving, and if by any chance you overcook the bird, the moisture in the bag will still help you have juicy meat. Once you learn how to cook a turkey in a bag, you will never go back to another method again.
Click Play to See This Oven Bag Turkey Recipe Come Together
1 tablespoon all-purpose flour
2 stalks celery (cut into 2-inch pieces)
1 large yellow onion (sliced)
1 (12 to 18-pound) turkey (thawed)
1/2 cup butter (softened)
1 tablespoon poultry seasoning
Kosher salt (to taste)
Ground black pepper (to taste)
1 medium apple (sliced)
1/2 cup apple cider
2 tablespoons maple syrup
Gather the ingredients.
Preheat oven to 350 F.
Place oven bag in a 2-inch deep roasting pan. Spray the inside of the bag with cooking spray to prevent sticking, and add flour to the bag. Shake to coat.
Place the chopped celery and sliced onions in the bag.
Remove the neck and giblets from the turkey. Carefully pat the turkey dry with paper towels. Set the turkey on a clean surface, such as a cutting board. Discard the organs unless you're using them to make giblet gravy.
In a small bowl combine the softened butter with the poultry seasoning. Gently lift the skin of the turkey breast away from the meat with your hands and rub half of the mixture on the breast between the turkey and skin.
Rub the remaining butter mixture on top of the turkey breasts. Season the outside of the turkey with salt and pepper to taste.
Place the apple slices inside of the turkey cavity.
Place the turkey, breast side up in the prepared oven bag.
Whisk the apple cider and maple syrup together. Pour the mixture over the turkey, letting some spill into the cavity.
Seal the oven bag with the enclosed nylon ties; alternatively, twist the ends of the bag and tuck it under the bird's legs. Using kitchen scissors or a sharp knife, cut 6 half-inch slits in the top of the turkey bag to act as vents.
Roast the turkey from 2 to 3 1/2 hours—depending on the size of the turkey—until an instant-read thermometer inserted in the thickest part of the turkey measures 165 F.
Remove the turkey from the oven and let it rest 20 minutes before carving. Resting allows the turkey's juices to redistribute, keeping the moisture.
The juices in the bag can be used as the base for your gravy.
Enjoy with your favorite sides.
How Do I Know My Turkey Is Thawed?
Thawing a turkey takes a long time. If by the Sunday before Thanksgiving your turkey is still in the freezer, it's time to take it out and place it in the fridge. Here's why:
Every 5 pounds of frozen turkey take, at least, 24 hours to thaw. For an 18-pound bird, you need over 72 hours—to be exact, you'll need 86.4, which is three and a half days. That puts you with a thawed turkey by Thanksgiving Thursday at noon. Cutting it close!
The smaller the bird, the less time it takes, but always do the math when buying the turkey so your cooking time isn't off, or parts of the bird aren't cooked all the way through when it's time to eat.
Perfect Turkey Menu
Here are some ideas for the sides that you can serve with your turkey for a perfect holiday menu:
- These easy mashed potatoes are a perfect starch to go with the bird, and the recipe offers plenty of variations.
- This silky simple gravy is perfect to moisten the meat and goes great with potatoes and vegetables.
- For a sweet touch, our 15-minute cranberry sauce is essential on your plate.
- A decadent dish of green beans and bacon is a great accompaniment for turkey. Buttery and crunchy, these beans are ready in no-time. Our lemon and garlic broccoli recipe is also a great choice of vegetable.
- Stuffing is always one of the dishes most guests enjoy. This easy stovetop recipe is filled with a beautiful herby flavor.
- Many pies are in the contention for the perfect holiday dessert: choose from pecan, pumpkin, bourbon-apple, or a kid's favorite: chocolate.
How Long To Cook a Turkey in an Oven Bag
A 12- to 15-pound turkey will take approximately 2 to 2 1/2 hours. A 20- to 24-pound turkey will take about 3 1/2 hours to 4 hours. The best measure of a well-cooked bird is a thermometer read: 165 F in the thickest part of the breast, away from the bone.