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herb roasted turkey (cooked in oven cooking bag)

(1 RATING)
552 Pinches 17 Photos
DomesticGoddess avatar
Marshfield, WI
Updated on Oct 28, 2025

For years I've been roasting all my turkeys in those oven cooking bags. I can roast a whole turkey in less than 3 hours. I just can't imagine cooking a turkey any other way. Plus the pan drippings from the turkey makes the most wonderful tasting gravy. (See *Note before prepping and roasting the bird, and the link to the recipe as to how I make the gravy.)

Blue Ribbon Recipe

This really is a great method of cooking a turkey. The meat was practically falling off the bone it was so tender. The meat's juicy and succulent, while the skin gets slightly crisp. The herbs and veggies are the perfect combination and add great flavor. Seasoning and stuffing the turkey with all the goodies really makes a difference in the overall flavor of the meat. The juices are so yummy and delicious they'll make the perfect gravy.

— The Test Kitchen
prep time 30 Min
cook time 3 Hr 30 Min
method Bake
yield 12 serving(s)

Ingredients

  • 1 - reynolds® oven cooking bag, turkey size (for 8-24 lbs.)
  • 1 tablespoon flour
  • 1 - turkey (12 to 24 lbs.) already thawed (*see note)
  • 2 - carrots, peeled and rinsed with water
  • 2 stalks celery, cut in half if need be
  • 2 - 3 cloves garlic, peeled
  • 1 medium onion, peeled & cut in half
  • OIL, HERBS & SEASONINGS TO USE* (*SEE NOTE)
  • About 2 tablespoons vegetable oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon seasoned salt
  • 1 tablespoon dried rubbed sage
  • 1/2 teaspoon regular table salt (or desired amount)
  • 1/8 teaspoon ground black pepper (or desired amount)

How To Make herb roasted turkey (cooked in oven cooking bag)

  • Step 1
    Preheat oven to 350°F.
  • Preparing oven bag with non-stick spray.
    Step 2
    Spray the inside of the oven cooking bag with a non-stick cooking spray to prevent the turkey from sticking to the oven bag. (This step is optional.)
  • Shaking the bag with flour.
    Step 3
    Shake the tablespoon of flour in the Reynolds Oven Cooking Bag. Then place the bag in a large roasting pan which is at least 2 inches deep.
  • Removing neck and giblets.
    Step 4
    Remove neck and giblets from turkey.
  • Patting the turkey dry.
    Step 5
    Rinse turkey with water, then pat dry with paper towels.
  • Brushing turkey with vegetable oil.
    Step 6
    Brush the turkey with the vegetable oil. (See *Note)
  • Seasonings combined in a small bowl.
    Step 7
    Combine the thyme, rosemary, seasoned salt, sage, table salt, and black pepper.
  • Sprinkling turkey with herb mixture.
    Step 8
    Then sprinkle and rub the herb mixture inside the cavity of the bird, plus over the entire turkey; turning to coat evenly.
  • Stuffing veggies and garlic into the turkey.
    Step 9
    Add the vegetables and cloves of garlic inside the bird cavity. Place turkey inside oven cooking bag. Close oven bag with nylon tie.
  • Slicing a vent into the oven bag.
    Step 10
    Then cut 6 (1/2-inch) slits in top of the cooking bag. Tuck ends of bag in pan.
  • Roasting the turkey in the oven.
    Step 11
    Bake: an 8 to12 pound turkey for 1-1/2 to 2 hours, a 12 to16 pound turkey for 2 to 2-1/2 hours, a 16 to 20 pound turkey for 2-1/2 to 3 hours, a 20 to 24 pound turkey for 3 to 3-1/2 hours. (See *Note for roasting a 16 and a 19 pound turkey.)
  • Letting the turkey rest in the oven bag.
    Step 12
    For easy slicing, let turkey rest in oven bag (on top your stove) for 20 minutes before opening. If the turkey sticks to the oven bag, gently loosen the bag from the turkey, before opening the bag.
  • Step 13
    *Note: When it comes to prepping the turkey, I do not brush the turkey with vegetable oil. Also, when it comes to baking the turkeys, I'll bake a (16 lb.) turkey for 2 hours & 15 minutes, and a (19 lb.) turkey for exactly 2 hours & 30 minutes. But, when I add the herbs and seasonings to the 19 lb. turkey, I use the following amount... 1-1/2 tablespoons of rubbed sage, 1-1/2 teaspoons each... of Lawry's Seasoned Salt, dried thyme, and rosemary, plus I add the 1/2 teaspoon of table salt, and the 1/8 teaspoon of black pepper. And after I bake the 19 lb. turkey, I let it rest on top the stove for 30 minutes, before removing it from the cooking bag. The pan drippings from this turkey, makes the most wonderful tasting gravy. And this is the gravy I make with the pan drippings: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-gravy/turkey-gravy.html
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)
calories: 338kcal, carbohydrates: 4g, cholesterol: 155mg, fat: 14g, fiber: 1g, protein: 47g, saturated fat: 4g, sodium: 544mg, sugar: 1g, unsaturated fat: 11g
*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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