After learning how to cook a turkey in a bag, a perfectly browned, juicy Thanksgiving turkey could be on your table this year—finally!
How to Cook Turkey in a Bag (an Oven Bag, That Is)
Updated on May 29, 2024
Cooking turkey in a bag sounds strange, but its benefits are legendary. A turkey roasting bag doesn’t just lock in juice and flavor—it keeps in the mess for easy cleanup. Or use the drippings to make gravy from scratch. Now that’s something to be thankful for!
Why Cook Turkey in a Bag
If you’re in a pinch, try cooking your turkey in a bag. Not only does it speed up the cooking time, but it also makes for less dishes to clean. The meat is more juicy as well, and you don’t lose out on the crispy skin.
How to Cook a Turkey in an Oven Bag
Follow this simple method for cooking a turkey in a bag for your juiciest Thanksgiving turkey ever. It’ll be so good, you might not even need our leftover turkey recipes. Remember to defrost the frozen turkey well in advance to avoid any time crunch once you’ve begun!
Ingredients
- Turkey
- Flour
- Oil or melted butter
- Herbs and spices
Tools
- Oven bag: You can’t cook a turkey in a bag without an oven bag. It’s specifically designed to withstand the heat while roasting a turkey.Â
- Roasting pan: You’ll want a roasting pan that’s at least 2-inches deep to prevent the bag from melting and to keep the juices from running out.
- Kitchen shears: The easiest way to cut clean slits in the bag and then slice open the bag once the turkey is cooked is with a good pair of kitchen scissors.
Directions
Step 1: Prep your bag
Shake 1 tablespoon of flour into the oven bag. The flour will blend with the fat and juices to help prevent the bag from bursting. Place the bag in a pan that’s at least 2 inches deep.
Step 2: Prep your turkey
Brush the turkey with oil or melted butter and season the turkey with herbs and spices. Put it inside the bag. The opening of the bag should be on one side of the bird, not at the top of the turkey.
Step 3: Seal and slit
Tie the bag closed with its nylon tie. Tuck the ends of the bag into the pan. With a small knife or kitchen scissors, cut 6 half-inch slits in the bag to allow steam to escape.
Step 4: Cook
Bake at 350°F (do not exceed 400°) until the thickest part of the thigh is 170°-175°. When the bird reaches your desired temperature, carefully cut the top of bag open with scissors and remove the turkey. Be careful, as the steam that releases from the bag is very hot. Get to know the pros and cons of cooking turkey in a bag.
Before you get ready to serve, read up on how to carve a turkey.
How Long to Cook a Turkey in a Bag
The cooking time varies based on how big your turkey is, which depends on how much turkey per person you plan to serve.Â
Unstuffed Turkey: A 10- to 12-pound unstuffed turkey should take approximately 2 to 2-1/2 hours to cook. A 12- to 16-pound turkey needs about 2-1/2 to 2-3/4 hours to cook, and a 16- to 20-pound bird will take up to 3 hours. For a 20- to 24-pound turkey, expect it to cook for approximately 3-1/2 hours.
We don’t recommend stuffing the turkey, but if you insist on doing so, add 15 to 45 minutes to the roasting time. The temperature of the stuffing must read at least 165° to safely serve it to your guests. Or try putting herbs, vegetables, apples and other things inside the turkey that aren’t stuffing.
Stuffed Turkey: A 10- to 12-pound unstuffed turkey should take approximately 1-1/2 to 2 hours to cook. A 12- to 16-pound turkey needs about 2 to 2-1/4 hours to cook, and a 16- to 20-pound bird will take up to 2-1/2 hours. For a 20- to 24-pound turkey, expect it to cook for approximately 3 hours.
To check on your bird, insert a meat thermometer right through the bag into the thigh (instead of trying to open the bag when checking the temperature).
Tips for How to Cook a Turkey in a Bag
How do I get the turkey skin to brown?
Believe it or not, the skin will brown inside the bag. To increase browning, brush the turkey with oil or butter before cooking.
Why doesn’t the oven bag melt?
Oven bags are made of heat-resistant nylon acceptable for cooking. Be careful to not let the bag hang over the sides of the pan, though. If the bag touches the top or sides of the oven, it will melt. Allow space for it to expand during cooking.
You cannot cook a turkey in a paper bag (or other type of bag). The glue, ink and other materials are not food-safe. Plus, you can never be sure how your bag will survive in the hot oven.
How long should I let the turkey rest before carving?
After you roast the turkey, wait. It’s best to let the turkey stand for 20 to 30 minutes before carving to lock in the juices. Remove it from the bag, put it on a serving platter, tent with foil and then let it rest.
Can I save the oven-bag drippings for gravy?
Absolutely! The drippings left in the bag can be used to make gravy—here are some of our favorite gravy recipes.
Sides to Serve with the Turkey
Garlic-Roasted Brussels Sprouts with Mustard SauceDon’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Whipped SquashThis is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish.
—Dorothy Pritchett, Wills Point, Texas
Roasted Red Pepper Green BeansThis recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients—so easy! —Becky Ellis, Roanoke, Virginia
Buttermilk CornbreadThe tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan
Roasted Carrots with ThymeThese roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Minty Peas and OnionsMother could always rely on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this dish is loved by everyone in our family. It was handed down to my mother by my grandmother. -Santa D'Addario, Jacksonville, Florida
French Onion CasseroleThis easy French onion casserole layers golden onions in a luxurious sauce with croutons and melted, bubby cheese for a comforting accompaniment to beef or chicken dishes.
Sour Cream-Leek BiscuitsThese biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
Cheddar Bacon GritsIn the South, grits can be served plain with a little butter or loaded with extras—my recipe has bacon, cheddar and green chiles. —Amanda Reed, Nashville, Tennessee
Lemon Mushroom OrzoSometimes I serve this side dish chilled and other times we enjoy it hot.
It has a pleasant tinge of lemon and a nice crunch from pecans.
—Shelly Nelson, Akeley, Minnesota
Creamed CornThis creamed corn recipe features a rich, from-scratch cream sauce, sweet corn kernels and a nutty Parmesan topping. Enjoy it with your favorite southern dishes.
Spicy Chuck Wagon BeansBaked beans don't get any easier! All you have to do is open some cans, chop an onion, and add a dash (or two) of hot sauce. They'll simmer to perfection in minutes.—James Schend, Pleasant Prairie, Wisconsin
Homemade BreadsticksSoft and tender homemade breadsticks are the all-star side. They’re ideal for dunking in sauce, serving with cheese or plating alongside a pasta dinner or savory salad.
Carrot PureeThis vibrant carrot puree with orange liqueur offers natural sweetness and a zesty, unexpected twist, making it the perfect complement to meat entrees, a stunning side dish or a unique base for gourmet meals.
Sweet Potato BiscuitsLearn how to make sweet potato biscuits that bake up flaky and tall—and of course, orange!
Sauteed Spinach and MushroomsFor a quick and easy dish, sauteed spinach mushrooms are a great choice. They’re filled with garlicky flavors and will complement any meal.
Mashed Potatoes with Garlic-Olive OilGarlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia
Creamed Garden Potatoes and PeasNew potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas
Sweet ‘n’ Tangy CarrotsWith an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, Utah
Mom’s Buttermilk BiscuitsThese fluffy buttermilk biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
Cranberry-Walnut Brussels SproutsBrussels sprouts are one food that picky eaters often resist, but a burst of cranberry flavor may change their minds. You can also add garlic and dried fruits. —Jennifer Armellino, Lake Oswego, Oregon
Black-Eyed Peas and Collard GreensA classic southern dish often served at the holidays, black-eyed peas and collard greens might just become an all-the-time meal once your family tries it.
Crispy Mashed Potato & Stuffing PattiesMaking this turkey and stuffing patty is so fast. The family looks forward to this treat every year. —Kellie Ferea, Casa Grande, Arizona
Pumpkin & Cauliflower Garlic MashI wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois
Brussels Sprouts and Grapes au GratinRed grapes add pops of sweetness to this bubbly, cheesy veggie side. I make mine with Swiss, but if you're feeling fancy, try Gruyere. And if you have one on hand, toss in a sliced apple. —Lorie Durrant, Nashville, Tennessee
Dill & Chive PeasGrowing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
Cauliflower au GratinCount on this dish to make new vegetable converts. Whenever I serve it, people ask me for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada
Honey-Thyme Butternut SquashThis golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut
Brussels Sprouts & Kale SauteIn an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee
Makeover Creamed CornThis healthy creamed corn has all the rich feel and flavor of the original, but only about half the calories and about a third of the saturated fat. —Trisha Kruse, Eagle, Idaho
Skillet Sausage StuffingTo make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan
