Instructions:
Step 1
Set your oven to 350°F (175°C) and allow it to fully heat up.
Step 2
Remove the giblets from the turkey and rinse it under cold water. Pat the turkey dry with paper towels to ensure the skin crisps up during roasting.
Step 3
Rub the turkey all over with softened butter and olive oil.
Step 4
In a small bowl, mix the salt, pepper, garlic powder, onion powder, thyme, and rosemary.
Step 5
Sprinkle this seasoning mixture evenly over the turkey, rubbing it into the skin for maximum flavor.
Step 6
Stuff the turkey cavity with the chopped onion, garlic, carrots, and celery. These aromatic vegetables will add extra flavor as the turkey roasts.
Step 7
Lightly dust the inside of the plastic oven bag with flour to help prevent it from bursting during cooking.
Step 8
Carefully transfer the seasoned turkey into the prepared oven bag.
Step 9
Close the bag tightly and add a few small slits (4-5) at the top to allow steam to escape.
Step 10
Place the bagged turkey in a roasting pan and place it in the preheated oven.
Step 11
Roast for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.
Step 12
Once the turkey is done, remove it from the oven and let it rest in the bag for 15–20 minutes.
Step 13
This allows the juices to redistribute and the bird to become even more tender.
Step 14
Carefully cut open the oven bag, and transfer the turkey to a cutting board. Carve and serve, enjoying the tender, flavorful roast.
Pro Tips for the Perfect Roasted Turkey in an Oven Bag:
Dry the Turkey Well: Pat the turkey dry with paper towels before seasoning. A dry bird will result in crispier skin and better browning.
Add Aromatics for Extra Flavor: Stuff the turkey cavity with aromatics like onions, garlic, herbs, and citrus fruits. These will infuse the meat with additional flavor as it roasts.
Don’t Overcrowd the Bag: Be sure there’s enough space in the oven bag for air to circulate around the turkey. This helps cook the bird evenly.
Check the Internal Temperature: Use a meat thermometer to ensure the turkey has reached an internal temperature of 165°F (74°C) in the thickest part of the thigh or breast.
Let It Rest: Once the turkey is out of the oven, allow it to rest in the bag for 15–20 minutes before carving. This helps the juices redistribute, keeping the meat tender and moist.
Nutrition (per 1/6th of a 12-pound roasted turkey):
Calories: 280–320 kcal
Protein: 40–45 g
Fat: 14–18 g
Saturated Fat: 4–5 g
Carbohydrates: 2–4 g
Fiber: 1–2 g
Sodium: 500–600 mg
Cholesterol: 100–120 mg
Iron: 2–3 mg