Recipe by DYCLARK
"This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap! The cooking time will vary for different sized turkeys."
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I rubbed the turkey down with butter, sprinkled with paprika, put the apple, sage and rosemary on the inside, and the celery and onion in the bag, and was WONDERFUL!!! I don't even like dark meat, but the flavor was so great, I ate it too!
I want to like this, so much. It's how my mother in law makes turkey and all I can taste is the bag. The skin is soggy and the turkey always overcooks, no matter how much we adjust the time.
She's made this recipe with me, many times and loves it, but I can't warm up to it. Sorry.
I have used this recipe for years. It is so easy, cleanup is a breeze, the Turkey stays very moist, and you can cook it longer,and not dry it out. I have made it stuffed, and without stuffing. great both ways. my family just loves it, and I usually get invited to cook the bird, even if we are the guests.
My mom has made turkey this way for years and now I do too. We put garlic powder, onion powder and paprika on the skin the day before. It never dries out and it can be left in longer if you need some more prep time for your other dishes. Cleanup is a breeze!
this is a fool proof recipe; you don't think it will brown in a bag, but it does and its always moist and delish. I make it this way every year and its always a hit!
With this recipe, I got the most juicy, yummy turkey I have ever tried in my life.
The cooking time was short, a 20 pound turkey in 3 and a half hours, and the clean up was easy.
I definately recommend this recipe to first timers and also anybody else who wants to have a tender, juicy turkey meat.
I will only use this recipe for my turkey from now on.
My 18 pound turkey was done to moist perfection in just over 3 hours. I was surprised that the skin actually browned pretty nicely. The only change I made to the recipe was to spread the turkey breast skin with about 2 tablespoons of butter before putting it into the oven bag. I had a LOT of fat to skim off the juices before making my gravy, so I'm not sure how good an idea it was, or if it was needed.
I have tried this recipe and it really works!! Another thing I added was a half apple with thyme & rosemary tied onto it and stuffed into the cavity, instead of the stuffing. It made the turkey extremely succulent. And so easy!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey in a Bag
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 328
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