How To Cook a Turkey in an Oven Bag

One Thanksgiving I flew home to cook for 20 of my closest family and friends. Since I was traveling, I put my parents in charge of buying the turkeys and putting them in the fridge to thaw before my arrival. “Buy two smaller turkeys rather than one massive bird, please,” I instructed. I arrive to find the biggest bird I would ever cook (22 pounds!) thawing in their garage fridge.

Honestly, I panicked at first. But my mom reminded me that she had leftover turkey roasting bags from last year and that was how she always cooked her Thanksgiving turkeys in the past. Never one to shy away from learning something new, I tried this turkey-in-a-bag method and was quite pleasantly surprised that this method resulted a super-tender, flavorful bird that even had crisp skin.

Cooking a turkey inside a bag isn’t new. Roasting turkey in a bag has its roots in the 1970s, and it might have been your mom or grandmother’s best-kept Thanksgiving secret. It’s a great method for anyone who might be nervous about roasting their first turkey and wants some serious guarantees. (With this method, you get them.)

• The turkey is juicy and tender. The turkey cooks up perfectly juicy. The bag traps moisture as the turkey roasts, and drips back over the bird, basting it so you don’t have to.
• Roasting in a bag saves time. Your turkey will cook about an hour faster in an oven bag. A 12- to 15-pound turkey-in-a-bag will be done in 2 to 2 1/2 hours, while the same size roasted turkey takes 3 to 3 1/2 hours.
• Clean-up is minimal. Since all of the drippings are contained in the bag, you won’t be left scrubbing a dirty pan at the end of the meal.

There are a few turkey-in-the-bag techniques out there, including a method that involves butter and a brown paper bag, but this is not that. Here we are giving basic guidelines (and seasoning ideas) for an oven-specific turkey bag.

Reynold’s is probably the most recognizable brand of oven bags for turkey. PanSaver, True Liberty, and BirdBags are other notable brands. Make sure to purchase an oven-safe bag, not a brining bag. The big takeaway here: If it doesn’t explicitly say it’s oven-safe, it is probably not.

1. Coat the roasting bag. Your turkey will brown best if the bag is coated with flour. I discovered that the key to better coating (and browning) is to spray the bag with cooking spray, add the flour, and then shake the bag to coat.
2. Season the turkey. At minimum, your turkey needs to be seasoned with salt. Since it’s the holidays, adding a spice rub or compound butter can make the turkey truly memorable.
3. Bag, seal, and vent. Move your seasoned turkey to the oven roasting bag and seal it with the ties included in the bag kit or tie a knot in the bag to seal. Cut about 6 (1-inch) vents in the bag with scissors or a knife.
4. Roast and rest. Move the bagged turkey to the roasting pan and tuck the bag into the pan so the bag does not come in contact with the oven walls or racks. Roast the turkey for 2 to 2 1/2 hours, or until an instant-read thermometer registers at least 165°F in the breast. Rest the turkey in the bag before carving.

When you roast a turkey in a bag, every bite of meat is juicy and tender, but the skin will not be as crisp as a traditional roasted turkey. If crisp turkey skin is a priority, here’s how to do it with our turkey-in-a-bag technique.

• Open bag and pour off drippings. During the final 15 minutes of cooking, carefully cut open the bag and pour off the drippings into a separate container for gravy.
• Finish roasting the turkey uncovered. Remove the turkey from the bag and place on a rack set inside the roasting pan. Brush with olive or vegetable oil, and finish roasting, uncovered, for 15 minutes to crisp the skin.

Whether you roast the turkey in the bag the entire time or let it finish uncovered to crisp the skin, you can still make gravy with the drippings. A good time to make homemade turkey gravy is after the turkey has finished roasting while it rests.

• Open bag and pour off drippings. Carefully cut open the bag and pour the drippings through a fine mesh strainer or into a fat separator.
• Make the gravy. Heat about 1/4 cup of fat from the turkey drippings (supplement with butter if needed) in a saucepan, then whisk in 1/4 cup all-purpose flour to make the roux. Cook until golden and sizzling. Stir in the rest of the turkey drippings, and then whisk in 1/2 cup turkey stock or low-sodium chicken broth. Bring to a boil, and then reduce the heat to simmer for a few minutes. Taste the gravy and add more kosher salt, black pepper, and seasonings, if desired.

Once the turkey has roasted and rested, carefully cut open the bag and carve the turkey. (Not sure how to carve a turkey? Check out our easy step-by-step guide to turkey carving.)

Turkey-in-a-bag is deliciously tender, so don’t be surprised if it falls apart a little more than your standard roast bird. Feel free to use the drippings from the bag for a quick and easy gravy.