Roasting A Turkey In A Bag: How Long Does It Take?

how long do you roast a turkey in a bag

Roasting a turkey in an oven bag is a convenient way to ensure your bird is juicy and tender, with minimal cleanup required. The bag traps moisture as the turkey roasts, basting it without any extra effort. This method also speeds up cooking time by up to an hour, making it ideal for those who want a faster, less messy way to cook their Thanksgiving turkey. However, achieving crispy skin can be a challenge with this technique. To overcome this, carefully cut open the bag and expose the turkey during the final 15 minutes of cooking to allow the skin to crisp up.

Characteristics Values
Turkey weight 12-15 pounds
Oven temperature 350°F
Cooking time 2-2.5 hours
Internal temperature 165ºF in the thigh, 150ºF in the breast
Resting time 15 minutes

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Cooking time varies by weight

Cooking time varies depending on the weight of the turkey. A 12-pound turkey should be fully cooked in about 3 to 3.5 hours in an oven set to 350°F. A 12- to 15-pound turkey will take 2 to 2.5 hours to roast in an oven bag, while the same size roasted turkey takes 3 to 3.5 hours without a bag.

A good rule of thumb is to plan for 13 minutes of roasting time for each pound of unstuffed turkey and 15 minutes per pound for turkey filled with stuffing. For example, a 15-pound unstuffed turkey is estimated to cook in about 3.25 hours.

It's important to note that cooking times will vary depending on the method used, such as roasting in an oven bag or without a bag, and the type of oven. It's always a good idea to check the temperature of your turkey to ensure it's fully cooked. The turkey is done when it registers a minimum internal temperature of 165°F in the thickest part of the thigh.

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Brining the turkey beforehand

Brining a turkey involves soaking it in a salty solution for a certain length of time, allowing the salt to infiltrate the meat and alter its molecular structure. This results in a juicy, flavoursome turkey, without making it overly salty. Brining is a great way to ensure your turkey is moist and well-seasoned.

How to brine a turkey:

Firstly, check your turkey hasn't already been brined or injected with a saline solution. Organic turkeys are usually a safe bet. The basic brine is a mixture of water and salt. For a 12-20 pound turkey, you will need 4 quarts of water and 1 cup of kosher salt. You can add any herbs, spices or other seasonings to this. For example, sage and citrus is a popular combination.

How to make the brine:

Bring 1 quart of water to a boil, dissolving the salt, then add in your chosen herbs, spices and seasonings. Let this cool, then stir in the rest of the water to bring the brine to room temperature. You don't want the brine to be hot when you pour it over the turkey.

How long to brine:

Brine the turkey for 12 to 24 hours. The longer the better, but even a quick brine will make a difference. Keep the turkey covered and refrigerated during this time.

Removing the turkey from the brine:

When you're ready to roast the turkey, remove it from the brine and rinse it with cool water. Pat the turkey dry inside and out, then cook as usual.

Tips:

  • You can use a brining bag to minimise cleanup.
  • If your turkey is too large for your refrigerator, place the bagged bird inside a cooler and surround it with ice.
  • Brined turkeys cook faster, so check the temperature halfway through your estimated cooking time.
  • If you want to fry the turkey, remove it from the brine 24 hours before frying and let it sit uncovered in the refrigerator.
  • Brined turkeys can be stuffed, but the juices tend to be salty, so it's recommended to cook the stuffing separately.
  • Brining can shorten the cooking time.

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Preparing the roasting bag

Firstly, select an oven-specific roasting bag, such as the well-known Reynold's brand or other options like PanSaver, True Liberty, or BirdBags. Ensure that the bag is oven-safe and not a brining bag. You should be able to find these bags in the aluminum foil and plastic wrap aisle of your local grocery store.

Before placing the turkey into the bag, it is recommended to coat the inside of the bag with cooking spray or flour. This will help with browning the turkey and prevent the bag from bursting. Sprinkle about two tablespoons of flour into the bag, close it and shake to ensure an even coating. You can also spray the bag with cooking spray first and then add the flour for better coating and browning.

Now it's time to bag the turkey. Place your seasoned turkey breast-side up inside the roasting bag, which should be inside a roasting pan. Seal the bag tightly with the included closure, such as an oven-safe zip tie or a twist tie. If you've lost the closure, a simple knot in the bag's end will do the trick. Ensure that any ends of the bag are tucked inside the roasting pan to avoid contact with the oven walls or racks.

The next step is to vent the bag. Using scissors or a knife, cut about six half-inch vents in the top of the bag. These vents will allow steam to escape, ensuring that the skin on your turkey doesn't become soggy.

And there you have it! Your roasting bag is now prepared and ready for the turkey to be roasted. Remember to follow the recommended cooking times and temperatures for the best results.

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Seasoning the turkey

Next, you can add a spice rub or compound butter to the exterior of the turkey. You can make a simple spice rub by combining basil, garlic powder, sage, thyme, onion powder, and black pepper in a small bowl. Alternatively, you can make a compound butter by mixing butter, garlic, thyme, and salt and pepper to taste in a small bowl. You can then rub this under the skin of the turkey breast, or just on the skin.

Finally, place the turkey in the oven bag and seal it with the included tie or a knot. It is important to ensure that the bag does not touch the top element or sides of the oven, as it may melt. Cut about six 1-inch vents in the top of the bag to allow steam to escape.

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Roasting the turkey

Roasting a turkey in the oven is a classic technique for a first-time cook or a seasoned pro. Here's a step-by-step guide on how to roast a juicy and tender turkey in an oven bag:

Prepare the Turkey

Start by preheating your oven to 350°F. Remove the giblets, if any, from the turkey and pat the turkey dry with paper towels. Season the turkey generously with salt, and pepper if desired. You can also add other spices or a dry rub for extra flavour. Place the seasoned turkey breast-side up in the oven bag.

Pack the Bag

Coat the inside of the oven bag with cooking spray or flour to ensure even browning. This step is optional but helps achieve a crispy skin. Place the seasoned turkey in the bag along with any desired aromatics such as cut celery, onions, or carrots. Seal the bag and transfer it to a roasting pan. Poke several holes in the bag with a fork to vent it.

Roast the Turkey

Place the roasting pan with the bagged turkey in the preheated oven. A 12- to 15-pound turkey will take approximately 2 to 2 1/2 hours to roast. The turkey is ready when the thigh meat reaches an internal temperature of at least 165°F and the breast meat reaches at least 150°F.

Rest and Carve the Turkey

Remove the turkey from the oven and let it rest in the bag for about 15 minutes before carefully cutting open the bag. Use caution when opening the bag, as some steam may escape. Carve the turkey as desired and serve.

Tips for Crispy Skin

If crispy skin is a priority, you can open the bag during the final 15 minutes of cooking and pour out the drippings into a separate container for gravy. Remove the turkey from the bag and place it on a rack set inside the roasting pan. Brush the turkey with olive or vegetable oil and finish roasting, uncovered, for about 15 minutes to crisp the skin.

Roasting a turkey in an oven bag is a convenient and effective method that results in a juicy and tender bird. The bag traps moisture, bastes the turkey, and speeds up the cooking process. Additionally, clean-up is minimal as the drippings are contained in the bag. Give it a try for your next holiday dinner!

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