Turkey In Oven Bag

Cooking a turkey in an oven bag is an easy, no-fuss way to get a perfectly roasted bird for your holiday table. You don’t need to bother with brining or basting, and it still comes out super juicy, tender, and full of flavor.

When it comes to holidays, I love using easy recipes so I can spend more time with my family and not use all my energy on cooking. Like my holiday roasted duck in the oven bag and roasted whole chicken in the oven bag, I cook my Thanksgiving turkey using the oven bag method.

I like to use large parchment oven bags, but you can also use special plastic oven bags to make this recipe. It is important to check the instructions on the oven bag packaging, just in case there are any specific directions or steps. 

Why you will love this turkey in oven bag recipe

• No brining is required: You can still brine the turkey, but this recipe does not need it.
• No need for constant basting: The sealed bag keeps the bird self-basting. 
• Juicy meat: Because the oven bag locks all the moisture and juices, the meat always comes out super juicy.
• Easy clean-up: The bag catches all the drippings and splashes. For even easier clean-up, use disposable roasting pans.

Recipe ingredients

• Whole turkey: thawed turkey, giblets and neck removed
• Salt and pepper: I usually use 1 teaspoon per pound of turkey. That will include salt used for butter and to season turkey on top.
• Butter: for flavor and juiciness. 
• Olive oil: added olive oil will prevent the butter from burning.
• Fresh herbs: I used a poultry blend pack, which includes rosemary, thyme, and sage.
• Lemon: you will need some juice from one half and the other half will go in the cavity. 
• Apple: optional, but I like to add quartered apple to the cavity for flavor.
• Onion: it is also used to stuff the turkey. 
• Garlic: some grated for making the compound butter.

Tools needed

• Large oven bag: make sure that the bag is made specifically for baking, it should have on it "oven bags" or "roasting bags". You can use a plastic oven cooking bag or parchment paper bag.
• Deep baking pan or large roasting pan: you will need a deep baking pan to place bagged turkey. In case the bag breaks, the juices will go in the pan. 
• Meat thermometer: the only guaranteed way to tell if the turkey is cooked. It also prevents from overcooking it.

How to prepare the turkey for roasting

• Thawing your turkey: place frozen turkey in the refrigerator. It takes 24 hours to thaw every 4-5 pounds. For a faster thawing process, submerge the whole turkey in its original packaging in cold water. Change the water every 30 minutes. This process takes about 30 minutes per pound.
• Optional brining: I make this recipe without brining. But some turkeys might be pre-brined coming from the store. If you decide to brine it, place thawed turkey in a large container or brining bag. Pour your favorite brine over the turkey. Brine for about 12-24 hours in the fridge.
• Remove the turkey from the packaging 30 minutes before baking. Remove the turkey from the packaging and place it on a big baking pan. Drain any juices from the cavity. If it was brined, rinse it under cold water. Pat dry the turkey with paper towels. Remove the bag with giblets and the neck. You can use them to make broth or gravy. I also recommend removing the plastic hock clock ( a thing that holds turkey legs together). 
• Make the herb and garlic butter. In a medium bowl, mix together softened butter, chopped herbs, and pressed garlic. 
• Season the turkey. Using your fingers, separate the skin from the turkey breast. Spread the herb and garlic butter under the turkey skin. Melt the remaining butter and mix it with olive oil. Rub melted butter all over the turkey, including the legs and wings. Season the cavity with salt and pepper. Sprinkle a generous amount of salt on top of the turkey as well.
• Stuff the turkey cavity: place lemon halves, any leftover herbs, quartered apple, and onion chunks inside the turkey cavity. 

How to roast turkey in oven bag

• Place the turkey in the oven bag. First, lay the oven bag flat on a deep baking pan, large enough for the size of your turkey. If using a plastic bag, sprinkle a tablespoon of flour inside the oven bag before placing the turkey to prevent the bag from bursting. Open the bag and slide in the seasoned turkey, with the breast side up. It is easier to do if you have another person to help hold the bag. Roll up the paper bag (used in this recipe) or tight ends of the plastic bag with the provided oven-safe tie. If using a plastic bag, cut about 5-6 half-inch slits on top of the bag to allow the steam to escape. Tuck any ends inside the pan.

Note: depending on the type of oven bags, check the specific instructions on the packaging to follow before using them. 

• Roast the turkey: place the bagged turkey in the pan in the preheated to 350°F oven. Bake for about 2-4 hours, depending on the size of the turkey. Allow to bake the turkey for 12 minutes per pound. Baking turkey in an oven bag generally takes a little less time and can reduce the cooking time by about 30 minutes. The internal temperature should reach 175°F in the thickest part of the turkey thigh and 165°F in the breast. 
• Crisp up the skin (optional): if you like crispy skin, open up the bag, drain any drippings, and roast it for another 15-20 minutes at the very end of the cooking process. 

​How to carve a turkey

When the turkey is cooked, let it rest for about 20 minutes so the juices redistribute. 

Prepare a clean large serving plate, a cutting board, and a sharp knife. Remove the legs and thighs.  

Place them on a serving plate. Slice alongside the breast bone, and remove one-half of the turkey breast with the skin. Place the turkey breast on a cutting board and slice thinly.  Do the same with the second half.  

Cut the wings off, you can discard the wing's tips as they might be too dry. Alternatively, you can separate the meat from the bones or serve them with bones.

Place sliced turkey on a serving plate. Garnish it with fresh herbs or sliced fruit, such as lemon or orange.

Cooking times

Depending on the size of a turkey, it can take up to 2-4 hours to cook it. This is only the approximate time for baking the turkey in an oven bag at 350. Always use the meat thermometer to ensure the turkey breast reaches 165°F and the thighs reach 175°F.

Stuffed turkey only refers to a bird filled with a bread-based stuffing or dressing mixture that requires additional cooking time. If you stuff the cavity of the turkey with lemon, apples, or onion, follow "unstuffed turkey" times. 

Storing instructions

• To refrigerate: Let the turkey cool down completely. Transfer the leftover turkey to an airtight container. You can also use Ziploc bags. Store turkey in the fridge for up to 3-4 days.
• To reheat: reheat the needed amount of turkey in the microwave or in the preheated to 350°F oven.
• To freeze: shredded cooled-down turkey meat, place it in the freezer-safe bags, and freeze it for up to 3 months.

Frequently asked questions

More turkey recipes

• Roasted turkey legs
• Roasted bone-in turkey breast
• Baked turkey meatballs 
• Air fryer turkey mini meatloaves
• Turkey meatloaf
• Air fryer turkey thighs
• Air fryer ground turkey