Herb Roasted Turkey (Cooked in Oven Cooking Bag)

Cindi M Bauer


For years I've been roasting all my turkeys in those oven cooking bags. Those oven cooking bags are a life saver, and 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 this 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. Test Kitchen Avatar The Test Kitchen


★★★★★ 1 vote

depends on size of turkey
30 Min
3 Hr 30 Min


  • 1
    Reynolds® oven cooking bag, turkey size (for 8-24 lbs.)
  • 1 Tbsp
  • 1 turkey
    (12 to 24 lbs.) already thawed (*see note)
  • 2
    carrots, peeled and rinsed
  • 2 stalks
    celery, cut in half if need be
  • a few clove
    garlic, peeled
  • 1 medium
    onion, peeled & cut in half

  • About 2 Tbsp
    vegetable oil
  • 1 tsp
    dried thyme
  • 1 tsp
    dried rosemary
  • 1 tsp
    seasoned salt
  • 1 Tbsp
    dried rubbed sage
  • 1/2 tsp
    regular table salt (or desired amount)
  • 1/8 tsp
    ground black pepper (or desired amount)

How to Make Herb Roasted Turkey (Cooked in Oven Cooking Bag)


  1. Preheat oven to 350°F.
  2. Spray inside of oven cooking bag with a non-stick cooking spray, to reduce the turkey from sticking to the oven bag. (This step is optional.)
  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.
  4. Remove neck and giblets from turkey.
  5. Rinse turkey; pat dry.
  6. Brush turkey with the vegetable oil. (See *Note)
  7. Combine the thyme, rosemary, seasoned salt, sage, table salt, and black pepper.
  8. Then sprinkle and rub the herb mixture inside the cavity of the bird, plus over the entire the turkey; turning to coat evenly.
  9. Add the vegetables and cloves of garlic inside the bird cavity. Place turkey inside oven cooking bag. Close oven bag with nylon tie.
  10. Then cut 6 (1/2-inch) slits in top of the cooking bag. Tuck ends of bag in pan.
  11. Bake: 8-12 pound turkeys 1-1/2 to 2 hours, 12-16 pound turkeys 2 to 2-1/2 hours, 16-20 pound turkeys 2-1/2 to 3 hours, 20-24 pound turkeys 3 to 3-1/2 hours. (See *Note for roasting a 16 and a 19 pound turkey.)
  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.
  13. *Note: When it comes to prepping the bird, 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: Turkey Gravy)

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