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Turkey in an Oven Bag

Turkey in an oven bag roasts with onion and celery at 350°F for moist, tender meat and crisp, well-seasoned skin. The bag helps keep the turkey juicy while it cooks in a roasting pan.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting 20 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 16x13-inch roasting pan
  • 1 large turkey-size oven bag

Method
 

  1. Position an oven rack in the lower third of the oven and preheat the oven to 350°F.
  2. Shake the flour inside a large turkey-size oven bag and place the bag in a 16x13-inch roasting pan. Add the onion and celery.
  3. Pat the turkey dry with paper towels, rub the softened butter over its skin, and sprinkle it evenly with the salt, pepper, and garlic powder.
  4. Set the turkey breast side up in the bag on top of the vegetables and close the bag with its tie. Cut six 1/2-inch slits in the top, keeping the bag from touching the oven walls or heating elements.
  5. Roast for 2 to 2 1/2 hours, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone.
  6. Carefully cut open the bag away from you to release the steam, then rest the turkey for 20 minutes before carving.

Notes

For the most reliable doneness, check both the thickest part of the breast and the innermost part of the thigh without touching bone. Refrigerate leftovers for 3–4 days or freeze them for longer storage. For a dairy-free option, use olive oil instead of butter.