Roasted Turkey in Oven Bag
A whole turkey is seasoned with garlic-thyme butter beneath the skin, arranged over a bed of aromatic vegetables, and roasted inside an oven bag. This method helps retain moisture while producing tender, flavorful meat with a streamlined roasting process.
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Ingredients
Seasoned Butter
- 3 garlic cloves finely minced
- 1/4 cup unsalted butter softened to room temperature
- Salt and freshly ground black pepper as needed
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
Turkey
- Salt and ground black pepper for seasoning the cavity and exterior
- 1 whole turkey 12–24 pounds, fresh or fully thawed
Vegetable Base and Roasting Bag
- 2 carrots peeled and sliced into 2-inch sections
- 1 tablespoon all-purpose flour
- 1 large yellow onion peeled and cut into chunks
- 4 celery stalks chopped into 2-inch lengths
Instructions
- Position an oven rack one level below the center of the oven, then preheat the oven to 350°F (175°C).
- Combine the room-temperature butter, minced garlic, thyme, a small amount of salt, and ground black pepper in a small bowl. Stir until the seasonings are evenly incorporated into the softened butter.
- Remove the neck and giblets from the turkey cavities. Inspect the skin and remove any remaining pin feathers.
- Fold the wing tips beneath the turkey so they are less likely to become overly browned during roasting.
- Season the interior cavity with salt and ground black pepper.
- Using the handle end of a wooden spoon, carefully loosen the skin covering the breast without tearing it. Spread the garlic-thyme butter beneath the loosened skin, distributing it evenly over the breast meat.
- Season the outside of the turkey generously with additional salt and ground black pepper.
- Place 1 tablespoon of all-purpose flour inside a turkey-size oven roasting bag. Shake the bag thoroughly so the flour is dispersed over its interior.
- Set the prepared oven bag inside a roasting pan.
- Arrange the celery pieces, onion chunks, and carrot sections along the bottom of the bag, forming a vegetable bed.
- Position the seasoned turkey directly on top of the vegetables inside the oven bag.
- Secure the oven bag using the supplied oven-safe tie. Make six small openings across the upper surface of the bag to allow steam to vent during roasting.
- Keep the loose ends of the bag tucked securely within the roasting pan.
- Roast a 12–16 pound turkey for approximately 2–2 1/4 hours. For a 16–20 pound turkey, roast for about 2 1/4–2 1/2 hours. A 20–24 pound turkey will generally require 2 1/2–3 hours.
- Check the internal temperature in several areas before removing the turkey from the oven. The thickest portion of the breast should register 165°F, while the thigh should reach 175°F.
- After roasting, allow the turkey to rest for 20 minutes. This resting period permits the juices to redistribute through the meat before carving.
- Carefully open the top of the roasting bag, taking care around the hot steam. Lift the turkey from the bag and transfer it to a carving board.
- Carve the rested turkey into portions and serve.
Notes
- Softening the butter to room temperature makes it easier to blend thoroughly with the garlic, thyme, salt, and pepper.
- Applying the seasoned butter underneath the breast skin distributes the flavor directly over the meat while helping maintain moisture during roasting.
- If additional time is available, the turkey may rest slightly longer than 20 minutes before carving, which can make slicing easier while allowing the juices to settle further.