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Turkey in an Oven Bag

Turkey in an oven bag roasts at 350°F with butter and seasonings for tender meat and golden skin. The vegetables cook alongside the turkey, and the bag helps keep the meat moist.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting time 30 minutes
Total Time 3 hours 20 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound, fully thawed, neck and giblets removed
  • 4 tbsp unsalted butter softened
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp all-purpose flour
  • 1 onion large, quartered
  • 2 carrots cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces

Equipment

  • 1 turkey-size oven bag
  • 1 16x13-inch roasting pan at least 2 inches deep

Method
 

  1. Position a rack in the lower third of the oven.
  2. Preheat the oven to 350°F.
  3. Pat the turkey dry with paper towels.
  4. Rub the softened butter over the turkey.
  5. Season the turkey all over with the salt, pepper, and paprika.
  6. Shake the flour inside a turkey-size oven bag to coat it.
  7. Place the bag in a 16x13-inch roasting pan at least 2 inches deep.
  8. Arrange the onion, carrots, and celery in the bag.
  9. Place the turkey breast-side up on top of the vegetables.
  10. Close the bag with its included tie, leaving room for the bag to expand.
  11. Cut six 1/2-inch slits in the top.
  12. Make sure the bag does not touch the oven walls or heating elements.
  13. 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.
  14. Let the turkey stand in the bag for 10 minutes.
  15. Carefully cut the bag open away from your face.
  16. Transfer the turkey to a carving board.
  17. Rest for 20 minutes before carving.

Notes

For accurate doneness, check the breast and innermost thigh without touching bone. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a dairy-free swap, use olive oil instead of butter.