Nobody wants dried out turkey and there is always a risk of that happening if cooked too long or if the temperature is too high. One of the most failsafe methods to roast turkey is using a bag to cook it in. A turkey size roasting bag can handle any turkey up to 24 pounds, and they really do help to lock in all that moisture.
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It also means you don’t have to keep basting the bird during cooking.
Yet another bonus is that cleanup is super-easy since you just have to toss the bag after cooking rather than having to scrub out a pan. The bag locks in all the flavors as well as all the moisture, while the bird is cooking in the oven.
You don’t have to worry about the turkey not coming out right because this is a foolproof method which you’ll want to use every Thanksgiving or whenever you’re roasting turkey or even chicken.
Why You’ll Love the Recipe:
Once you discover how moist and juicy your turkey comes out when you use a roasting bag, you’ll always want to prepare your turkey in this way. It’s so easy to make the perfect Thanksgiving turkey.
How to Serve It:
Enjoy this hot with all your favorite side dishes.
Ingredients:
- Turkey, neck and giblets removed
- Melted butter
- Poultry seasoning
- Paprika
- Dried thyme
- Onion
- Carrots
- Salt
- Black pepper
- Garlic cloves
- Red pepper flakes
- Ground ginger
- Oven roasting bag
How To Cook A Turkey In A Roasting Bag:
Preheat the oven to 350°F.
Mix the seasonings together and set aside.
Shake the flour inside the oven roasting bag, then put the bag in a roasting pan.
Add the garlic, onion and carrot to the bag.
Rub melted butter over the turkey and then rub in the seasoning mixture.
Put the turkey on top of the vegetables in the bag.
Have the roasting bag with the open part facing the side not upwards.
Close the bag and seal with twine, then cut 5 slits into the part of the bag facing upwards.
Put the roasting pan in the oven and cook for 2 hours or until the turkey is 180°F in the thickest part of the thigh.
Take it out of the oven and let it rest in the bag for 15 minutes, then carve and serve.
If you don’t want to risk the star of your Thanksgiving table coming out anything less than stellar, it’s worth finding out how to use a roasting bag to lock in all those wonderful juices and the all-important moisture. This is hands down the best way to roast turkey for guaranteed moist and succulent results.
How To Cook A Turkey In A Roasting
Ingredients
- 14- pound turkey neck and giblets removed
- 2 tablespoons melted butter
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 quartered onion
- 3 peeled chopped carrots
- 1 tablespoon salt
- 1 teaspoon black pepper
- 5 peeled garlic cloves
- ½ teaspoon red pepper flakes
- ½ teaspoon ground ginger
- 1 large oven roasting bag
Instructions
- Preheat the oven to 350°F.
- Mix the seasonings together and set aside.
- Shake the flour inside the oven roasting bag, then put the bag in a roasting pan.
- Add the garlic, onion and carrot to the bag.
- Rub melted butter over the turkey and then rub in the seasoning mixture.
- Put the turkey on top of the vegetables in the bag.
- Have the roasting bag with the open part facing the side not upwards.
- Close the bag and seal with twine, then cut 5 slits into the part of the bag facing upwards.
- Put the roasting pan in the oven and cook for 2 hours or until the turkey is 180°F in the thickest part of the thigh.
- Take it out of the oven and let it rest in the bag for 15 minutes, then carve and serve.
Can You Make It Ahead?
You need to thaw the turkey ahead and, depending on the size, that could take a full day. But don’t cook it until you’re ready.
Storage Instructions:
Leftovers will keep for up to 5 days in an airtight container in the refrigerator. They can also be frozen for several months.
Variations and Substitutions:
You can use different vegetables in the roasting bag. Smaller or larger turkeys will have different cooking times. For example, an 8-pound turkey might only need 90 minutes in the oven while a giant 24-pound one might need 3½ hours in there or even more.
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