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.