How to Cook a Perfect Turkey in a Turkey Bag
If you’ve ever worried about your Thanksgiving turkey turning out dry, this oven bag turkey recipe will change everything. Cooking your turkey in a bag locks in moisture, shortens the cooking time, and keeps your oven (and roasting pan) spotless. It’s the ultimate no-fuss turkey recipe — perfect for busy holiday cooks!
I was so nervous the first time I cooked a turkey for my family. I wanted it to be perfect. A girl has to learn to cook by making a few mistakes right? But after that first try I learned the only way to cook a turkey is in a oven bag. It turns out so moist and golden brown.
Cooking a turkey in a oven bag is an easy way to cook. You don’t need to brine and you don’t need to baste. Just a few simple steps and you’ll have a perfectly golden, juicy, and flavorful roasted turkey recipe that’ll impress your family and guests.
Ingredients You’ll Need
- 1 whole turkey (10–20 pounds, thawed)
- 2–3 tablespoons flour
- ½ cup (1 stick) butter, melted
- 1–2 cups chicken broth or water
- Salt and pepper, to taste
- Fresh herbs (thyme, rosemary, sage – optional)
- Aromatics like onion, garlic, lemon, or celery (optional)
- 1 turkey-sized oven bag (like Reynolds)
- 1 large roasting pan
🔪 How to Cook a Turkey in a Bag (Step-by-Step)
1. Preheat and Prep
Set your oven to 350°F (175°C). Remove the giblets and neck from the turkey cavity and pat the bird dry with paper towels.
2. Season Generously
Brush the turkey with melted butter, then season well with salt, pepper, and herbs. Add aromatics (like onion wedges, garlic, and lemon) inside the cavity for extra flavor.
3. Prepare the Oven Bag
Shake 1 tablespoon of flour inside the turkey bag — this prevents the bag from bursting and helps blend the drippings. Place the bag in your roasting pan.
4. Add the Turkey and Liquid
Place the turkey breast-side up inside the bag. Add 1–2 cups of chicken broth or water to keep it moist. Close the bag with the included tie and cut 6 small ½-inch slits on top to allow steam to escape.
Check that the internal temperature of the thickest part of the thigh reaches 165°F (74°C) before removing from the oven.
Rest and Carve
Let the turkey rest in the bag for 15 minutes, then carefully cut it open (watch for steam!). Transfer the turkey to a cutting board and rest another 15–20 minutes before carving.
🕒 Turkey Bag Cooking Times Chart
| Turkey Weight | Approx. Cook Time | Internal Temp |
|---|---|---|
| 10–12 lbs | 2 – 2½ hours | 165°F |
| 12–16 lbs | 2½ – 3 hours | 165°F |
| 16–20 lbs | 3 – 3½ hours | 165°F |
| 20–24 lbs | 3½ – 4 hours | 165°F |
(Always check your oven bag’s instructions for specific times.)
WHAT SIZE TURKEY DO YOU NEED???
It’s always best to have a little extra turkey than not enough….
- For 8 people…. get a 10-12 pound turkey
- For 12 people…. get a 14-18 pound turkey
- for 16 people…. get an 18-24 pound turkey
If you have less than 8 people for Thanksgiving Dinner, your should buy a 10-12 pound turkey. Remember, you can always freeze turkey leftovers.
Cooking a turkey in an oven bag is the simplest way to guarantee a moist, flavorful, and stress-free holiday dinner. Whether you’re hosting Thanksgiving, Christmas, or a Sunday feast, this method ensures your turkey turns out perfect every single time.
Happy Thanksgiving!!!!
Scroll Below for the recipe.….
Ingredients
- 1 12-20 lb whole turkey, thawed
- 2-3 tbsps flour
- 1 stick (½ cup) melted butter
- 1-2 cups chicken broth or water
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary, sage) — optional
- Aromatics like onion, garlic, lemon, or celery — optional
- 1 large roasting pan
- 1 turkey-sized oven bag
Instructions
- Preheat your oven to 350°F (175°C). Remove the giblets and neck from the turkey cavity, then pat the bird dry with paper towels.
- Brush the turkey all over with melted butter, and season generously with salt, pepper, and herbs. For extra flavor, tuck a few onion wedges, lemon halves, or herbs inside the cavity.
- Shake 1 tablespoon of flour inside the turkey bag — this prevents it from bursting and helps blend the juices. Place the bag in your roasting pan and lay a few chopped veggies (like carrots and celery) under the turkey if you’d like to elevate it.
- Place your seasoned turkey inside the bag breast-side up. Add 1–2 cups of broth or water to the bag for steam. Close the bag with the provided tie and cut a few small slits in the top to let steam escape.
- Cook according to your turkey’s weight:12–16 lbs: about 2½ to 3 hours16–20 lbs: about 3 to 3½ hours
- The turkey is ready when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Carefully cut open the bag (watch out for steam!) and transfer the turkey to a cutting board. Let it rest for 20–30 minutes before carving — this allows the juices to redistribute for perfect slices.