Go Back

Turkey in an Oven Bag

Turkey in an oven bag roasts at 350°F with butter, thyme, onion, and celery until the breast and thigh reach 165°F. The bag helps keep the turkey moist, and a 20-minute rest makes it ready for carving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
resting 20 minutes
Total Time 2 hours 55 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp all-purpose flour
  • 1 turkey-size oven bag with included tie
  • 1 whole turkey 12- to 14-pound, completely thawed, giblets and neck removed, patted dry
  • 4 tbsp unsalted butter softened
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 yellow onion medium, quartered
  • 2 celery ribs, cut into 3-inch pieces

Equipment

  • 1 large roasting pan about 16x13 inches

Method
 

  1. Heat the oven to 350°F.
  2. Position a rack low enough that the oven bag will not touch the oven’s sides, top, or heating element.
  3. Sprinkle the flour into the oven bag, hold the opening closed, and shake to coat the inside.
  4. Set the bag in a large roasting pan about 16x13 inches.
  5. Rub the butter over the turkey.
  6. Season all over with the salt, pepper, and thyme.
  7. Put the onion and celery in the turkey cavity.
  8. Place the turkey breast side up in the bag and close it with the included tie.
  9. Cut six 1/2-inch slits in the top of the bag.
  10. Roast for 2 to 2 1/2 hours, until a thermometer inserted into the thickest part of the breast and the innermost part of the thigh, without touching bone, reads 165°F.
  11. Carefully cut the bag open and transfer the turkey to a carving board.
  12. Let it rest for 20 minutes before carving.

Notes

For best results, make sure the turkey is completely thawed and pat it dry before seasoning. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free option, replace the butter with an equal amount of olive oil.