Perfect Roasting Bag Turkey with Gravy
Ingredients:
- Turkey: 1 whole turkey (12-20 pounds), thawed
- Salt and Pepper: 1-2 tablespoons salt and 1 tablespoon ground black pepper
- Herbs & Seasonings:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
- 1 tablespoon paprika
- Aromatics (Optional):
- 1 large onion, quartered
- 1 lemon, quartered
- 4 garlic cloves, smashed
- 2-3 sprigs fresh rosemary and thyme
- Butter: ½ cup (1 stick), softened
For the Gravy:
- Drippings from the turkey
- ¼ cup all-purpose flour
- 2 cups chicken or turkey stock, plus more if needed
Equipment:
- 1 large turkey roasting bag (specifically made for ovens)
- Meat thermometer
- Large roasting pan
Instructions:
- Prepare the Turkey:
- Preheat your oven to 350°F (175°C).
- Pat the turkey dry with paper towels inside and out.
- Season the inside of the turkey cavity with a bit of salt and pepper.
- Make the Herb Butter:
- In a small bowl, mix softened butter with garlic powder, onion powder, rosemary, thyme, paprika, salt, and pepper.
- Season the Turkey:
- Gently lift the skin over the turkey breast and rub some of the herb butter directly onto the meat. This will keep the breast juicy and flavorful.
- Rub the remaining herb butter all over the outside of the turkey, making sure to get an even coating.
- Add Aromatics to the Cavity (Optional):
- Place the onion, lemon, garlic cloves, and fresh herb sprigs into the cavity for extra flavor. These will infuse the meat and add aroma.
- Prepare the Roasting Bag:
- Sprinkle about a tablespoon of flour inside the roasting bag and shake it around to coat. This helps prevent the bag from bursting and thickens the drippings slightly.
- Place the turkey, breast-side up, inside the bag, then close it with the provided tie. Use a knife to make a few small slits in the top of the bag to allow steam to escape.
- Place in Roasting Pan and Bake:
- Set the bagged turkey in a large roasting pan. If desired, tuck the wings under the bird for even cooking.
- Place the pan in the oven on the lowest rack.
- Roast the turkey according to the time guide below. Use a meat thermometer inserted into the thickest part of the thigh (but not touching bone) to ensure the turkey reaches an internal temperature of 165°F (74°C). Turkey Size Approximate Roasting Time 12-14 lbs 2 – 2.5 hours 16-18 lbs 2.5 – 3.5 hours 20 lbs 3.5 – 4 hours
- Crisp the Skin (Optional):
- For extra-crispy skin, carefully open the bag about 15-20 minutes before the turkey is done, allowing the skin to brown.
- Rest the Turkey:
- Carefully remove the roasting bag from the pan, allowing any juices to drain into the pan.
- Tent the turkey with foil and let it rest for 20-30 minutes. This helps the juices redistribute, ensuring moist meat.
Gravy Preparation:
- Collect Drippings:
- Pour the pan drippings into a measuring cup, removing any excess fat if desired (or keep it for extra flavor).
- Make a Roux:
- In a medium saucepan, melt ¼ cup of butter or use some of the fat skimmed from the drippings.
- Stir in ¼ cup flour and cook over medium heat for about 2 minutes, stirring constantly, until the mixture is smooth and bubbly.
- Add Drippings and Stock:
- Gradually whisk in the pan drippings and 2 cups of chicken or turkey stock.
- Cook, stirring constantly, until the gravy thickens (about 5-7 minutes). Add more stock for a thinner gravy, or let it cook longer for a thicker consistency.
- Season with salt and pepper to taste.
Serve and Enjoy:
Carve the turkey, serve with your fresh gravy, and enjoy a delicious, perfectly juicy turkey with golden, crispy skin—ideal for your holiday feast!