How To Cook a Turkey in an Oven Bag

Step 1

Heat the oven and prepare the roasting 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.

Step 2

Combine the herbs and seasoning in a small bowl. 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.

Step 3

Season the turkey. Remove the neck and giblets from 1 (12- to 15-pound) whole turkey, or save for another use. 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 — it's okay if you don't use the full amount called for here. Season the exterior of the turkey with the dried spice rub.

Step 4

Seal the turkey in the bag. Place the turkey breast-side up in the roasting bag inside the roasting pan. Close the bag tightly with either the included closure (for some this is an oven safe zip-tie; for others it's a twist tie). If you've lost the closure, simply 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 top of the bag.

Step 5

Roast the turkey for 2 to 2 1/2 hours. Roast the turkey undisturbed for 2 to 2 1/2 hours. Check the temperature of the turkey 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 the thigh registers at least 175°F and the breast at least 180°F.

Step 6

Rest the turkey in the bag. Remove the turkey from the oven. Let rest, still sealed in the bag, for 15 minutes. Use caution when cutting open the bag, as some steam can remain in the bag. Carve the turkey as desired.