Turkey Cooked in Bag is my personal secret weapon for cooking a fantastic turkey. The oven bag locks in moisture, speeds up cook time, and delivers tender, juicy meat with minimal fuss. No basting, no guesswork, and way less cleanup.
Some other excellent ways to make moist turkey is my turkey breast in air fryer and my roasted turkey breast in oven. Perfect for holidays or sunday dinners.
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Why this Turkey in a Bag Recipe is a Keeper
This method is perfect for busy holiday hosts or anyone craving a no-stress turkey dinner. Whether it’s your first turkey or you’re just looking for a reliable shortcut, this oven bag technique brings ease and flavor to the table. Just open the bag and start roasting.
- Incredibly Juicy and Tender: The roasting bag traps moisture and steam, creating a self-basting environment that results in a remarkably juicy and tender turkey every time, even with lean white meat.
- Faster Cooking Time: Because the heat is more efficiently distributed inside the turkey oven bag, cooking a turkey in a bag cooks significantly faster than a traditional open-roast method.
- Easy Cleanup: The bag contains all the splatters and mess, making cleanup of your roasting pan a breeze. The bag also collects all the flavorful juices for an easy gravy base for the delicious turkey.
- Foolproof Method: This technique simplifies the roasting process, eliminating the need for frequent basting and constant monitoring, making it a stress-free option for Thanksgiving or any holiday meal.
How Long to Cook a Turkey in a Turkey Oven Bag?
Cooking time depends on turkey size. A good rule to follow is to cook for 13 minutes per pound for unstuffed birds, and 15 minutes per pound for stuffed birds. This is a great way to cook faster because the bag will trap heat.
Pro Tip: Cook a Turkey Breast
Try a bone-in or boneless turkey breast in the bag.
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Ingredient Notes to Cook Turkey in a Bag
All of the required ingredients to bag cook turkey are easy to find at the store, but some may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Whole Turkey: I use a thawed 20 pound turkey to make this turkey recipe, but you can use a smaller turkey if needed.
- Turkey Stock: Using turkey stock instead of water will add a richer, deeper flavor.
- Vegetables: I prefer to use freshly chopped onion, celery and carrots.
Variations and Substitutions to Roast Turkey
Feel free to use different ingredients to substitute or experiment with flavors.
- Spices and Herbs: Customize the flavor by placing fresh herbs like rosemary, thyme, and sage inside the turkey’s cavity and/or in the bag with the turkey.
- Vegetables: Add chopped vegetables such as onions, carrots, and celery to the bottom of the bag. They’ll cook in the turkey drippings, becoming a flavorful side dish or a base for your gravy.
- Glaze: For a golden, crispy finish, you can brush a glaze (such as a mixture of butter and maple syrup or honey) on the turkey after you remove it from the bag for the final browning step.
Special Equipment Needed for Turkey in an Oven Bag
To make this recipe, you will need a couple different kitchen items to make it just right.
- Oven Bag: You will need an oven bag to make this recipe.
- Roasting Pan: I recommend using a roasting pan because the sides are higher.
How to Roast a Turkey in a Bag
This recipe comes together in 5 steps. This method is so good, it quickly became one of my favorite ways to cook turkey.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare Oven and Pan: Preheat the oven, place the oven rack on the lowest setting and place the bag open on a rimmed roasting pan.
- Make the Herb Butter: In a food processor, mix the butter, thyme, poultry seasoning, salt and pepper. Set aside.
- Prepare Turkey: Remove the neck and gizzards from the turkey, and rinse with cold water. Pat dry with paper towels, then season with salt and pepper. This is when you should stuff the turkey.
- Butter the Bird: Rub the herb butter all over the inside and outside of the bird, including underneath. Sprinkle flour in the bottom of the bag.
- Add Ingredients to Bag: Add the chopped onion, celery and carrots in the bottom of the bag, followed by the turkey stock. Then place the turkey in the bag.
- Close Bag and Cook the Turkey: Close the bag with the included tie and slice 6 1/2-inch slits in the top of the bag. Roast turkey in the oven until cooked through. Remove the turkey and let the turkey rest before carving.
Prep Ahead Suggestions for Juicy Thanksgiving Turkey
Preparing ingredients ahead of time can help save time and kitchen space when it comes to turkey roasting.
- Make the Stock: The most time-consuming part of this recipe is making the stock from the giblets and turkey neck. This can be done up to 2-3 days in advance.
- Chop Vegetables: If you’re using vegetables in your stock, you can chop the onions, carrots, and celery a day or two before and store them in the refrigerator in an airtight container.
- Thaw the Turkey: A frozen turkey needs several days to thaw in the refrigerator. Ensure you plan this well in advance, allowing 24 hours for every 5 pounds of turkey.
- Prepare the Turkey: You can season the turkey and place it in the oven bag a day in advance.
Store, Reheat and Use Leftover Roast Turkey in a Bag
- Store: After carving, store leftover turkey in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months.
- Reheat: To reheat turkey, wrap slices in foil in an oven safe dish with a little bit of broth and warm them in the oven at a low temperature (around 300°F / 150°C) to prevent them from drying out. Do the same for the turkey gravy.
- Use Leftovers: Leftover turkey is incredibly versatile. Use it in sandwiches, soups, stews, casseroles, or even in a simple turkey pot pie.
Common Questions About This Best Turkey Recipe
No. The beauty of this recipe is that you don’t have to baste it all throughout the cooking process. It makes the best turkey.
Yes. Oven bags are specially made for the oven, unlike a paper bag.
Yes. I like to use a stuffed turkey when i make this recipe. This is one of my favorite Stuffing recipes.
No. If you want crispy turkey skin, remove the turkey from the bag and roast the turkey in the oven for the last 15-20 minutes.
Expert Tips for Making This Recipe
- Use the Right Size Bag: Make sure the bag is large enough for your turkey. A bag that is too small can tear.
- Vent the Bag: Before cooking, poke a few small holes in the top of the bag to allow steam to escape. This prevents the bag from bursting.
- Don’t Forget the Flour: Most oven bag instructions recommend adding a tablespoon of flour to the bag before adding the turkey. This helps to absorb excess fat and prevent the juices from separating.
- Check for Doneness: Always use a meat thermometer to check for doneness. Insert it into the thickest part of the thigh, making sure not to touch the bone. The turkey is done when it reaches an internal temperature of 165°F (74°C).
- Serve With: Serve with Instant Pot Mashed Potatoes {No Drain}, Giblet and Turkey Neck Gravy or Old Fashioned Sweet Potato Casserole with Canned Yams.
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Turkey Cooked in an Oven Bag
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Ingredients
- 20 pounds Whole turkey, 12-20 pounds
- 1 Herb Butter, recipe below
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 Tablespoons Flour
- 1 Onion, peeled and quartered
- 2 Carrots, peeled and chopped into chunks
- 2 stalks Celery, cleaned and chopped into chunks
- ½ cup Turkey stock
- Prepared stuffing , or 1 onion, 1 carrot, 1 stalk of celery
Herb Butter
- 2 Tablespoons Butter, softened
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 teaspoons Fresh thyme, minced
- 2 teaspoons Poultry seasoning
Instructions
- Place cooking rack on the lowest option; Pre-heat the oven to 350℉.
- Place the oven bag in a rimmed roasting pan.
- Combine all ingredients for herb butter together (I do this in a food processor); set aside.
- Clean turkey – remove neck and gizzards from the cavity.
- Rinse the turkey thoroughly with cold water, including the cavity.
- Pat dry with paper towels.
- Season the outside and cavity generously with salt and pepper.
- If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity with extra vegetables.
- Rub herb butter all over the outside of the bird, including the underneath.
- Sprinkle the flour evenly over the bottom of the bag.
- Place chopped onion, carrots and celery in the bottom on the bag.
- Add turkey on top of the vegetables and pour in stock; close the bag using the provided tie.
- Cut six slits, about ½ inch long, on the top of the bag.
- Roast turkey for 2-3 hours, depending on the size (Unstuffed: 13 minutes per pound, Stuffed: 15 minutes per pound).
- Remove from oven when the internal temperature (between the leg and breast) reaches 165℉. Allow to rest for 15-30 minutes before carving.
Christina’s Notes
- To thaw a turkey: For a frozen turkey allow to thaw 24 hours for every 5 pounds of turkey in a refrigerator.
- Add Fresh Sage: Sage is a wonderful fall flavor, perfect for turkey.
- Turkey Breast: Try a bone-in or boneless turkey breast in the bag.
- Variation tip: Feel free to use gluten free flour in the bag or when you make the gravy with the giblets from the turkey.
- Unstuffed Turkey: If not using a stuffing remember to place vegetables in the cavity of the turkey.
- Turkey Bag: Make sure that you get the appropriate size bag for your turkey. Do not for get to coat the bag with flour. Cut bag to allow steam to vent.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.