This post may contain affiliate links. For more information, read my disclosure policy.
This Thanksgiving Turkey in a Bag is the way my mom has always made turkey, and it’s the only method I knew growing up (and the only method I do now). The oven bag keeps the turkey moist, helps it cook faster, and means you don’t have to stand at the oven basting all day. Her simple soy sauce, brown sugar, and sherry baste gives the turkey so much flavor and creates incredible drippings for gravy.
When I learned how to make Thanksgiving dinner, this was naturally the turkey recipe I learned first. My mom always used an oven bag, so that’s how I still make it today: prep the bird, pour over the baste, seal the bag, and let it do the work.
The other reason I love this method is how you can cook a turkey in a bag in under 3 hours! Use the cooking chart that comes with your turkey-size oven bags as a guide, but always check the turkey with a meat thermometer before serving. And save the liquid in the bottom of the bag, it makes some of the best turkey gravy!
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Dorothy’s Expert Tips
- The baste is important, don’t skip that step. Use a sherry or wine you’d drink, not cooking sherry. You can omit it if you don’t do alcohol, just use chicken stock instead.
- Be sure to flour the bag as directed on the box, and to make sure to cut the holes in it. Both are really important steps.
- Be sure to save the liquid in the bottom of the bag for gravy. Strain it and scoop off the fat, then use it in your favorite gravy recipe.
- Follow the cooking times on the instructions on your box. It goes according to weight, but use a thermometer to make sure it’s done.
Turkey in a Bag Recipe
Video
Equipment
Ingredients
- 1 whole turkey, thawed (you can also use a bone in turkey breast)
- ½ orange or lemon, sliced in quarters
- ½ medium yellow onion, skin removed and sliced in quarters
- ½ cup (118ml) low sodium soy sauce
- ¼ cup (59ml) sherry or white wine
- ½ tablespoon (6g) packed brown sugar
- ¼ teaspoon pepper
- Reynolds Turkey Sized Oven Bag
- 1 tablespoon (9g) all purpose flour
Instructions
- Preheat oven to 350°F.
- Remove the neck and giblets from your turkey, then rinse and pat it dry. Discard giblets and neck (see note).
- Place sliced citrus and onion in the cavity of the turkey.
- Whisk soy sauce, sherry, brown sugar and pepper together in a measuring cup.
- Prepare the oven bag as directed on package (shake flour inside the bag and place the bag inside a roasting pan that is at least 2 inches deep).
- Place the turkey in the bag. Pour the baste over the whole bird. (You do not need to salt the bird; the soy sauce does that for you.)
- Seal the bag according to package directions and cut six 1/2 inch slits in the top of the bag.
- According to the directions in the bag, the cooking time will be 1.5-2 hours for an 8-12 lb turkey, 2-2.5 hours for 12-16 lb turkeys, 2.5-3 hours for 16-20 lb turkeys, and 3-3.5 hours for 20-24 lb turkeys.
- Cook turkey until the internal temperature reaches 165° in the thickest part of the thigh not touching the bone. Remove from oven and let stand in oven bag another 15 minutes.
- While turkey is still in the pan, cut open the bag carefully and remove the turkey from the bag. Save the juices. Place on cutting board to rest until ready to carve.
- Store leftover turkey in the refrigerator for 3 days. Freeze for up to 3 months.
Notes
- Servings depend on size of turkey, as does baking time.
- Because of the onion/citrus inside the bird, it may take to the longer end of the cooking times suggested on the bag instructions.
- Neck: Want to make your own stock while the turkey cooks? Add the neck with a roughly chopped onion, carrot, celery stock and herbs to a 4Qt saucepan and fill with water (at least 1 inch above the items in the pan). Cover and simmer for 2 hours or until it’s reduced by half. Drain out large chunks then strain through a wire mesh strainer. Use when making gravy.
- I love making gravy with the juices left in the bag. Pour juices into a measuring cup and spoon off fat, then measure out however much needed. Normally with a mid-range size turkey I get about 2-3 cups juice just from the bag. Supplement with homemade or store bought turkey stock to make gravy as needed.
- Turkey should rest at least 15 minutes before slicing.
- Turkey will take 1 day for each 4-5 pounds to defrost in the refrigerator so plan accordingly!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
How to make your Thanksgiving turkey in a bag
- The baste whisks up easy in a measuring cup.
- Pour the baste evenly over the turkey.
- Don’t forget to cut holes in the bag for air to escape!
- I always boil the giblets with vegetables like celery, onion, carrots, and herbs to supplement the drippings for gravy.
Turkey in a Bag FAQ
I think it’s better because it cooks faster and is always moist.
Follow the directions on the insert in the box the bag comes in. There is a chart for weight and whether your turkey is stuffed or not. The turkey will always cook in the time specified on that chart.
Yes totally safe – the bags are made of food and heat-safe materials.
You can if you want just be sure to follow the directions on the bag box for how long. I don’t recommend stuffing the turkey in general because you need to be careful that it cooks all the way and that the stuffing is up to temperature – but you can do what you prefer.
How would make gravy from the drippings? I assume it’s just straining whatever juices are in the bottom of the bag… adding a certain amount flour + butter and simmering it? But how to know how much flour to add? This will be my first turkey in a bag and first time making gravy from drippings.
I make this one with the drippings – supplement stock as needed https://www.crazyforcrust.com/easy-5-minute-gravy/
We made this wonderful Turkey recipe for Thanksgiving! It was delicious, moist, and cooked quickly! Everyone loved it! Definitely our new favorite!!
You mentioned that a bone-in turkey breast can be used with this method. Any idea how long to cook it? Thanks!
Follow the directions on the turkey bag box insert – it is always correct.
Somehow I missed this post last year but will surely use your baste recipe this year! I have made my turkeys in a bag for several decades and always simply rub the turkey with softened butter after I have placed it in the bag. It’s time to try something different than just butter. Many years in the past, I have needed two turkeys; the day before I would put one in the oven before leaving for work, come home at lunch to take it out, put the second one in the oven as soon as I got home for the day, debone both turkeys throughout the evening and refrigerate in broth while simmering the necks and giblets with chopped celery and onions (used in the sage dressing). The next day I only have to prepare the dressing, make mashed potatoes and sweet potatoes, reheat the sliced turkey meats, and thicken the gravy. I have so many wonderful memories of having so many people at my Thanksgiving table and all of this day-before prep made it fairly easy to do!
This was excellent! Possibly the best turkey I’ve ever roasted. We’ve all decided that we need to eat turkey more often since this was so easy to make and cooked so quickly. Thanks for the great recipe!
Featured In
Rate This Recipe
Recipe Ratings without Comment