Description
This Juicy Turkey in a Roasting Bag Recipe is a simple and reliable way to cook a perfect turkey. The roasting bag helps to keep the turkey moist and tender, while also making cleanup a breeze.
Ingredients
Scale
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 2 tablespoons all-purpose flour
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1 (12- to 15-pound) whole turkey, thawed if frozen
Instructions
- Heat Oven and Prepare Bag: Arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 350°F. Coat the inside of 1 oven roasting bag with cooking spray. Add 2 tablespoons all-purpose flour, twist to close briefly, and shake to coat the bag with the flour. Set the bag in a roasting pan and roll it back to ready the opening for adding the turkey.
- Combine Herbs and Seasoning: Combine the 1 teaspoon basil, 1 teaspoon garlic powder, 1 teaspoon sage, 1 teaspoon thyme, 1 teaspoon onion powder, and 1/2 teaspoon black pepper in a small bowl and stir to combine. Place 1 tablespoon kosher salt in a second small bowl.
- Season the Turkey: Remove the neck and giblets from the turkey (save for another use, if desired). Pat the cavity and the outside of the turkey dry with paper towels and place breast-side up on a cutting board or rimmed baking sheet. Season the outside and cavity of the turkey generously with the salt. Season the exterior of the turkey with the dried spice rub.
- Seal the Turkey: Place the turkey breast-side up in the roasting bag inside the roasting pan. Close the bag tightly with the included closure. If you’ve lost the closure, tie a knot in the end of the bag. Make sure that any ends of the bag are tucked inside the roasting pan. Using scissors, cut 6 (1/2-inch) vents in the top of the bag.
- Roast the Turkey: Roast the turkey undisturbed for 2 to 2 1/2 hours. Check the temperature by inserting a probe thermometer into one of the bag’s vents and into the thickest part of a thigh not touching bone. The turkey is ready when the thigh registers at least 175°F and the breast at least 180°F.
- Rest the Turkey: Remove the turkey from the oven. Let rest, still sealed in the bag, for 15 minutes. Use caution when cutting open the bag, as steam can remain. Carve the turkey as desired.
Notes
- Thawing: Ensure the turkey is completely thawed before cooking.
- Roasting Bag Size: Use a roasting bag that is the appropriate size for your turkey.
- Don’t Overcrowd: Avoid overcrowding the roasting pan.
- Venting: Cutting vents in the bag allows steam to escape and helps the turkey brown.
- Thermometer: Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.
- Resting: Resting the turkey allows the juices to redistribute, resulting in a more moist and flavorful bird.
Nutrition
- Serving Size: 1/10 of turkey
- Calories: 400kcal
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
