Thanksgiving dinner is made easy with this incredibly moist and perfectly cooked turkey in a bag. The oven-safe roasting bag creates a tender and golden turkey with just a few simple steps making this the BEST way to melt a turkey.
Turkey in a bag is Thanksgiving day’s best-kept secret! I promise that when you requite this method a try you will never want to make it any other way. It is the easiest and fastest way to melt a turkey. You will love the uneaten time you have to make the sides and desserts. You have to make my green stone casserole, this sweet potato dish, and of undertow this perfect pie crust for all your pies!
What Is Turkey in a Bag?
Turkey in a bag is definitely the way to melt a turkey! The turkey turns out so juicy on the inside and golden and flavorful on the outside. The oven bag locks in the steam and keeps the turkey so moist as it cooks. Everyone will be surprised at how perfectly cooked your turkey is and how little work you put into it. Of all the many methods to melt a turkey, the bag method is the way to go.
I like to use the Reynolds turkey oven tons considering they are heat-resistant and BPA-free. If you have never roasted a turkey this way, I am telling you, it will transpiration your life! I am fully converted, and I can’t tell you unbearable how simple and foolproof it is. If you love easy recipes like this for Thanksgiving day then you need to make this easy corn casserole, my 1-hour rolls, and this easy no-bake key lime pie.
Ingredients For Cooking Turkey In a Bag
Turkey is the most important part of a traditional Thanksgiving dinner. Having just the right ingredients will add savor and create a perfectly golden turkey for your Thanksgiving! See the recipe vellum unelevated for a list of word-for-word ingredient measurements.
- Turkey: Your turkey can be any size between 12-18 lbs. Be sure to safely thaw it equal to the package instructions.
- Dried Italian Seasoning: Turkey is succulent when seasoned with zestless herbs!
- Kosher Salt: Salt is important in giving the turkey flavor!
- Black Pepper: Woebegone pepper adds savor and
- Butter: Softened butter is weightier for rubbing on and inside of the turkey. Butter gives the turkey a unconfined savor and golden coloer.
- Flour: Flour is used to alimony the oven bag from bursting while it bakes.
- Oven-Safe Bag: Make sure it is one of those large turkey-sized oven bags.
Let’s Melt the Weightier Turkey EVER
This oven-baked turkey in a bag is golden brown, tender and juicy! It’s the wool perfect turkey recipe that will make you wish that Thanksgiving came virtually increasingly often! I can’t wait for you to make it and wow your Thanksgiving guests.
Prepare the Turkey
- Preheat Oven: Adjust the rack of your oven to be on the second position from the marrow and remove any racks above. Preheat the oven to 350° Farhenheit.
- Prepare Roasting Pan: Ensure the pan is at least 2 inches larger than the turkey. Also, make sure your oven-safe turkey bag is larger than your turkey so it can wrap all the way virtually it.
- Coat Bag With Flour: Sprinkle 1 tablespoon of flour into the turkey bag. Shake well making sure to stratify the inside of the bag with flour. Place the bag in the pan then prepare the turkey.
- Prepare Turkey: Remove the neck and the bag of giblets from the turkey’s cavities. Rinse the turkey well (inside and outside) then pat dry with paper towels. Be sure to throw yonder the paper towels and wash your hands well.
- Tie Legs and Wings: Using string or twine, tie up the turkey legs and the wings together.
Butter, Season, and Place Turkey in Bag
- Combine Seasonings: Mix together the zestless Italian seasonings, onion powder, garlic powder, salt, and pepper.
- Butter and Season Turkey: Rub the outside and inside of the turkey generously with the softened butter. Season well with the mixture of seasonings.
- Place Turkey in Bag: Add the turkey to the bag, breast side up.
- Seal Bag: Tropical the bag and seal it with the enclosed nylon tie. You can moreover twist it tightly and tie it in a knot.
- Place Bagged Turkey Into Pan: Tuck the bag into the pan to alimony it from touching the element in the oven.
- Cut Slits: To indulge steam to release, cut 5 slits in the top of the bag.
Cook and Rest the Turkey
- Cook Turkey: Place the turkey in the oven and torch for well-nigh 2 1/2-3 hours. Cooking time will depend on the size of your turkey. My turkey was 14 pounds and it took 2 ½ hours to reach the right temperature.
- Check Temperature: Refer to the cooking orchestration enclosed with the sultry bag. Check the temperature by placing a thermometer in the thickest part of the turkey thigh. When the internal temperature reaches 165° Farhenheit, it’s ready!
- Rest Turkey: Indulge the turkey to rest for 10-15 minutes.
- Remove Turkey From Bag: Open the bag and thoughtfully remove the turkey to a serving platter.
- Garnish and Serve: Garnish virtually the turkey with sliced fresh parsley or herbs, oranges, lemons, and cranberries. It will make it festive and beautiful!
How to Thaw and Prep a Turkey
It is weightier to start your turkey in a bag with a completely thawed turkey. This can take 3 to 7 days depending on how frozen and how large your turkey is. Definitely, be planning and thinking ahead! You thaw a turkey by placing it into the refrigerator in a large pan or sultry sheet. And then you just leave it there until it’s no longer frozen! Once your turkey is thawed and you are ready to torch your turkey, here are a few steps to prepare your turkey for the oven.
- Remove From the Fridge: Remove your turkey from the refrigerator for well-nigh 30 minutes prior to preparing. This will help it to torch increasingly evenly.
- Dry: Pat turkey completely dry, soaking up any glut water with paper towels.
- Remove Giblets: In the turkey cavity, you will want to remove the neck and giblet bag.
- Tie it Up: With kitchen twine or string, tie the legs together.
- Fold Under the Wings: Take the turkey wings and fold the end of them under your bird. This will prevent them from urgent and drying out.
How to Whittle a Turkey
Looking at the turkey and knowing where to whittle the turkey is sometimes overwhelming. Once you remove your turkey from the bag, don’t be intimidated. Here are some tips on where to start! Make sure your pocketknife is sharp and you have a fork to help hold your turkey and plate in place while carving.
- Wings: Remove the turkey wings first.
- Thighs: Thighs will go next, wearing through the joints.
- Breast: Slice tropical to the rib muzzle scarification the breast meat into individual slices.
- Excess meat: Move your pocketknife to the unappetizing side, and whittle right up versus the rib bones.
- Separate: Now that the meat is off, separate the visionless meat (thighs and drumsticks) from the white meat.
- Plate: Plate everything all together for increasingly option choices at the dinner table.
How to Store Leftovers
Leftover turkey in a bag makes the BEST leftovers! There are so many things that you can do with it! Check out my recipes at the end of the post to help you use up the rest of the Thanksgiving turkey. Here is how you can store uneaten turkey to save for later!
- In the Refrigerate: Wait until your turkey has cooled. Then, place it in an snapped container and put it in your fridge, It can last there for 3 to 5 days.
- In the Freezer: After your turkey has cooled lanugo then place it in a freezer bag. Lay your turkey unappetizing in the bag and then zip or suction out all the air in the bag. Label your bag with the stage and then you can alimony it frozen for up to 1 month in the freezer. When ready to reheat, place in the refrigerator overnight to thaw.
- To Reheat: To reheat in the oven then place in a sultry dish at 350° Farhenheit for 12 to 15 minutes or until warm. When reheating in a microwave, heat for 1 to 2 minutes at a time until warm. Try not to overheat. This will leave your leftover turkey dry and hard.
Recipes Using Leftover Turkey
Turkey In a Bag
Ingredients
- 1 Turkey about 12-18 lbs. (thawed equal to package)
- 1 tablespoon flour
- 4 tablespoons butter, softened
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Kosher salt
- 1 teaspoon cracked woebegone pepper
Instructions
Prepare the Turkey
- Adjust the rack of your oven to be on the second position from the marrow and remove any racks above. Preheat the oven to 350° Farhenheit.
- Ensure the pan is at least 2 inches larger than the turkey. Also, make sure your oven-safe turkey bag is larger than your turkey so it can wrap all the way virtually it.
- Sprinkle 1 tablespoon of flour into the turkey bag. Shake well making sure to stratify the inside of the bag with flour. Place the bag in the pan and prepare the turkey.
- Remove the neck and the bag of giblets from the turkey's cavities. Rinse the turkey well (inside and outside) and pat dry with paper towels. Be sure to throw yonder the paper towels and wash your hands well.
- Using string or twine, tie up the turkey legs and the wings together.
Butter, Season, and Place Turkey in Bag
- Mix together the zestless Italian seasonings, onion powder, garlic powder, salt, and pepper.
- Rub the outside and inside of the turkey generously with the softened butter. Season well with the mixture of seasonings.
- Add the turkey to the bag, breast side up.
- Close the bag and seal it with the enclosed nylon tie. You can moreover twist it tightly and tie it in a knot.
- Tuck the bag into the pan to alimony it from touching the element in the oven.
- To indulge steam to release, cut 5 slits in the top of the bag.
Cook and Rest the Turkey
- Place the turkey in the oven and torch for well-nigh 2 1/2-3 hours. Cooking time will depend on the size of your turkey. My turkey was 14 pounds and it took 2 ½ hours to reach the right temperature.
- Refer to the cooking orchestration enclosed with the sultry bag. Check the temperature by placing a thermometer in the thickest part of the turkey thigh. When the internal temperature reaches 165° Farhenheit, it's ready!
- Allow the turkey to rest for 10-15 minutes.
- Open the bag and thoughtfully remove the turkey to a serving platter.
- Garnish virtually the turkey with sliced fresh parsley or herbs, oranges, lemons, and cranberries. It will make it festive and beautiful!
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