Turkey In a Bag
This turkey in a bag recipe makes Thanksgiving dinner a little easier! Butter and herbs give it plenty of flavor, and the oven bag helps keep the meat juicy without constant basting. Less checking on the turkey means more time for everything else on your Thanksgiving list!
Why You’ll Love This Turkey in a Bag!
No constant basting: The bag helps hold in moisture while the turkey cooks.
Simple ingredients: Butter and pantry seasonings do the work without a long shopping list.
Less cleanup: The bag catches the drippings, which you can save for gravy.
Ingredients For Cooking Turkey In a Bag
You’ll find the complete ingredient list and measurements in the recipe card below. Here are a few things to know before you start!
Turkey: Be sure to safely thaw it according to the package instructions.
Dried Italian Seasoning: Turkey is delicious when seasoned with dried herbs!
Garlic and Onion Powder: Both go into the seasoning mixture, so have them ready before handling the turkey.
Kosher Salt and Black Pepper: Measure these with the other seasonings before you begin.
Butter: Let it soften first so it’s easier to spread. Butter gives the turkey a great flavor and golden color.
Flour: This is for preparing the oven bag, rather than seasoning the turkey.
Oven-Safe Bag: Make sure it is a large turkey-sized oven bag.
Equipment Tip
Use a turkey-size oven roasting bag, a roasting pan, and a meat thermometer. A brining bag or ordinary plastic bag cannot replace an oven roasting bag.
How to Cook a Turkey in a Bag
Start with a fully thawed, unstuffed turkey, then follow these steps to get it ready for the oven. Use the cooking chart below to plan your timing and a meat thermometer to check doneness.
Prepare the Turkey
Preheat the Oven: Preheat to 350°F. Position a rack low enough to leave room for the turkey and the bag to expand, removing any racks above it.
Prepare the Bag: Add 1 tablespoon of flour to a turkey-size oven roasting bag and shake to coat the inside. Set the bag in a roasting pan at least 2 inches deep.
Prepare the Turkey: Remove the neck and giblets from both cavities. Pat the turkey dry with paper towels without rinsing it. Tie the legs together with kitchen twine and tuck the wing tips underneath.
Butter, Season, and Place Turkey in Bag
Mix the Seasonings: Stir together the Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper.
Butter and Season: Rub the softened butter over the outside and inside the cavity of the turkey, then season with the seasoning mixture.
Seal and Vent: Place the turkey breast-side up inside the bag. Close with the supplied oven-safe tie, then cut six ½-inch slits in the top if using a Reynolds bag. Follow your bag’s package directions if they differ. Tuck the ends inside the pan, leaving room for the bag to expand without touching the oven walls, racks, or heating elements.
Roast and Rest
Roast: Cook according to the timing chart below and your oven bag’s package directions. Begin checking the temperature early, since cooking time varies with turkey size. My 14-pound turkey took about 2½ hours.
Check for Doneness: Insert a meat thermometer through a slit in the bag. The turkey should reach 165°F in the thickest part of the breast, innermost thigh, and innermost wing, without touching bone.
Rest and Serve: Remove from the oven and let the turkey rest in the bag for 15 minutes. Carefully cut open the bag, keeping your face and hands away from the escaping steam. Transfer to a platter and save the drippings for gravy!
How Long to Cook a Turkey in a Bag
These are Reynolds’ approximate cooking times for a fully thawed, unstuffed turkey at 350°F. Timing varies, so begin checking early and use a thermometer to confirm doneness.
Turkey WeightApproximate Cooking Time10–12 pounds1½–2 hours12–16 pounds2–2¼ hours16–20 pounds2¼–2½ hours20–24 pounds2½–3 hours
My 14-pound turkey took about 2½ hours. Follow your oven bag’s package directions and check for 165°F in the thickest part of the breast, innermost thigh, and innermost wing, avoiding bone.
Note: This chart provides general timing guidance for different turkey sizes. The ingredient amounts in the recipe below are for a 12–18-pound turkey.
Plan Ahead for Thawing
Allow about 24 hours in the refrigerator for every 4–5 pounds of turkey. Keep it in its wrapping inside a container to catch drips. Once thawed in the refrigerator, cook within 1–2 days.
Turkey In a Bag
Ingredients
Instructions
Prepare the Turkey
Butter, Season, and Place Turkey in Bag
Cook and Rest the Turkey
Notes
Nutrition
Turkey in a Bag Questions
Will the skin get crispy? The turkey can brown inside the bag, but the trapped moisture means the skin won’t have the same crisp texture as an uncovered roast turkey.
Do I need to baste it? No! Leave the bag closed while the turkey roasts.
Can I use the drippings for gravy? Yes! After resting and removing the turkey, carefully collect the drippings from the bag to use for gravy.