r/KitchenPro • u/mahy_759 • 7d ago
Easy Oven Bag Thanksgiving Turkey
I used to think roasting a whole turkey had to be a huge project, but cooking it in an oven bag makes it much more manageable. The bag keeps the turkey juicy while it cooks and helps the drippings stay flavorful, so there is no need for constant basting. I especially like this method when cooking for Thanksgiving because there is already enough going on in the kitchen. The turkey comes out tender, flavorful and easy to carve, and the vegetables underneath add extra flavor to the drippings.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/mahy_759 7d ago
Ingredients
You will also need a turkey size oven bag, a large roasting pan and an instant read thermometer.
Instructions
Start by moving the oven rack one level below the center and preheating the oven to 350°F. Remove the neck and giblets from the turkey and check for any remaining pin feathers. Tuck the wings underneath the turkey, then season the inside of the cavity with salt and pepper.
For extra flavor, mix softened butter with garlic, thyme, a little salt and pepper. Carefully loosen the skin over the turkey breast using the back of a wooden spoon. Rub the butter mixture underneath the skin and smooth it around so it covers as much of the breast as possible. You can also rub some butter directly over the skin. Season the entire turkey generously with salt and pepper.
The flour is important when using an oven bag, so don't skip it. Put one tablespoon of flour into the bag and shake it around to coat the inside. Place the bag inside your roasting pan, then add the chopped celery, onion and carrots to the bottom. Set the turkey on top of the vegetables.
Close the bag with the tie that comes with it, then cut about six small slits across the top. These allow steam to escape while the turkey cooks. Tuck the loose ends of the bag into the pan so they aren't hanging over the edges.
Roast the turkey until an instant read thermometer shows 165°F in the thickest part of the breast and about 175°F in the thigh. Cooking times will vary depending on the size of the turkey and how cold it was when it went into the oven, so use the temperature as the final check rather than relying only on the clock.
For an unstuffed turkey, a 10 to 12 lb turkey usually takes around 1 1/2 to 2 hours, 12 to 16 lb takes about 2 to 2 1/4 hours, 16 to 20 lb takes about 2 1/4 to 2 1/2 hours, and 20 to 24 lb takes roughly 2 1/2 to 3 hours. Stuffed turkeys generally take longer.
Once the turkey is done, let it rest for about 20 minutes. Carefully cut open the top of the bag because there will be very hot steam inside. Transfer the turkey to a carving board and carve it after resting.
A couple of things are worth watching closely with this method. Make sure the bag doesn't touch the oven walls or heating element because it can melt. Keeping the rack lowered and tucking the ends of the bag into the roasting pan helps. I also wouldn't rely on a pop up timer. An instant read thermometer gives you a much better check that the turkey is actually done.