When roasting a turkey for Thanksgiving, keep two things in mind: remember to remove the giblets and keep the flesh moist and tender. There are many more turkey-truths to come, based on years of experience and personal taste when it comes to the coveted Thanksgiving bird. We’ve tried a variety of methods.
When roasting a turkey for Thanksgiving, keep two things in mind: remember to remove the giblets and keep the flesh moist and tender. There are many more turkey-truths to come, based on years of experience and personal taste when it comes to the coveted Thanksgiving bird. We’ve tried many various roasting ways over the years, and one of our favorites is to use a roasting bag.
You’ll need a “turkey-size” roasting bag, which is quite easy to find this time of year. A roasting bag can cook a turkey weighing as little as eight pounds and as much as 24 pounds! Roasting bags have been around for a while, and one of the reasons they’re so great is that they assist to keep moisture in. On Thanksgiving, no one likes a dry turkey! This also saves the chef time because the oven does not need to be opened frequently to baste the bird.
The procedure is quite easy, and it saves time on cleanup because there is no burned roasting pan to clean at the end of the day. We may begin turkey preparation once the turkey has been prepped (neck and giblets removed, and the entire bird cleaned and dried). We put onions and carrots in the bottom of the bag to function as supports for the bird while also infusing the meat with flavor.
The seasoning mix comes next: salt and butter are important for a well-seasoned chicken, followed by our unique seasoning blend of black pepper, crushed red pepper flakes for a little spice, paprika, ginger, thyme, and poultry seasoning. The chicken is massaged in all of this taste before being placed in the roasting bag to cook. Cooking times may vary depending on the size of your turkey, and you’ll also want to let the flesh to rest so that the vital liquids can be reabsorbed. The turkey is ready to carve after 15 minutes.
We spend a lot of time and effort adorning our homes and dining tables for this magnificent holiday feast. The set has been meticulously prepared and decorated to complement the festive atmosphere and impress all of our family and guests. From traditional tablescapes to more casual dining settings, as well as a profusion of side dishes, our tables are designed to highlight the most essential centerpiece of any Thanksgiving meal: the turkey. A roasting bag is a quick and easy method to make this year’s turkey something truly exceptional. A few critical ingredients combined in a single bag are a wonderful approach to guarantee that the turkey is the genuine star of the show this Thanksgiving.
Page 2 of Home > Best Recipes > How To Cook A Turkey In A Roasting Bag
Cooking a Turkey in a Roasting Bag
Ingredients
1 oven roasting bag, 1923 12″
1 frozen turkey (8 to 24 pounds), giblets and neck removed, cleaned and dried
2 teaspoons melted butter
1 big onion, quartered 4-6 garlic cloves, peeled
3 peeled and sliced carrots into 1-inch chunks
1 tbsp. all-purpose flour 1 tbsp. coarse salt 1 tsp. black pepper
1 teaspoon chicken seasoning
1 paprika teaspoon
12 teaspoon red pepper flakes, crushed
12 teaspoon ginger powder
1 teaspoon thyme dried
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a medium-sized mixing bowl, add salt, pepper, poultry seasoning, paprika, crushed red pepper flakes, ground ginger, and dried thyme. Place aside.
Flour should be shaken within the roasting bag. Place the bag in a 2-inch deep roasting pan.
Fill the bottom of the roasting bag with onion wedges, garlic cloves, and carrot pieces.
Melted butter should be rubbed all over the bird. Rub spice mixture evenly throughout the entire bird.
Place the turkey in the bag, on top of the onions and carrots. The opening of the roasting bag should face one end of the roasting pan and not upwards.
Cooking twine is used to close and seal the container. Make 4-6 slits on the top of the roasting bag.
Place roasting pan in oven and bake according to turkey weight. (See below for weight and cooking times.)
Remove turkey from oven and rest in oven bag for 15 minutes to enable fluids to settle back into the bird after it achieves an internal temperature of 180°F in the thickest section of the turkey thigh.
Lift the turkey from the bag and place it on a carving board using a carving fork. Carve and savor!
Cooking Times for Turkey
1.5 to 2 hours for 8-12 pound turkeys
2 to 2.5 hours for 12-16 pound turkeys
2.5 to 3 hours for 16-20 pound turkeys
3 to 3.5 hours for 20-24 pound turkeys
