Domestic Goddess
Formally known as 1DomesticGoddess
- Location
- Marshfield, Wisconsin
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.)
Herb Roasted Turkey (Baked in Oven Cooking Bag)
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Prep Time: 30 Minutes
Cook Time: 3 Hours & 30 Minutes
Yields: 12 Servings
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Reynolds Oven Cooking Bag, Turkey Size (8 to 24 lbs.)
1 Tablespoon flour
1 (12 to 24 LB.) turkey, already thawed (See *Note)
2 carrots, peeled and rinsed with water
2 stalks celery, cut in half if need be
1 medium size onion, peeled and cut in half
a few whole cloves of garlic, peeled
About 2 Tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon Lawry's 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)
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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 with water, then pat dry with paper towels.
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 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: 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.)
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.
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https://www.justapinch.com/.../herb-roasted-turkey-cooked...
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To make the Turkey Gravey:
2 cups turkey drippings
1/8 teaspoon ground white pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
1/4 cup flour
1 Tablespoon flour
1/2 cup milk
1.) Combine the turkey drippings, pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan; simmer over low heat for 5 minutes.
2.) While the pan drippings and spices are heating, combine the flour (the 1/4 cup plus 1 Tablespoon) along with the milk, in a jar with a tight-fitting lid; shake until ingredients become smooth.
3.) Slowly add the milk mixture into the simmering broth; stirring constantly with a spoon.
4.) Continue to cook and stir, until the gravy is thick and bubbly, then serve.
Yields: 2-1/2 cups of gravy
5.) *Note: If I roast a 19 lb. bird, I am able to double the gravy ingredients, and then I'll add the already cooked, cut-up turkey meat into the gravy. The gravy and turkey meat taste great served over hot-cooked mashed potatoes. Also, whenever I double the recipe, I then prepare the gravy in a 3-quart saucepan.
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Herb Roasted Turkey (Baked in Oven Cooking Bag)
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Prep Time: 30 Minutes
Cook Time: 3 Hours & 30 Minutes
Yields: 12 Servings
-
Reynolds Oven Cooking Bag, Turkey Size (8 to 24 lbs.)
1 Tablespoon flour
1 (12 to 24 LB.) turkey, already thawed (See *Note)
2 carrots, peeled and rinsed with water
2 stalks celery, cut in half if need be
1 medium size onion, peeled and cut in half
a few whole cloves of garlic, peeled
About 2 Tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon Lawry's 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)
-
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 with water, then pat dry with paper towels.
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 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: 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.)
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.
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https://www.justapinch.com/.../herb-roasted-turkey-cooked...
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To make the Turkey Gravey:
2 cups turkey drippings
1/8 teaspoon ground white pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
1/4 cup flour
1 Tablespoon flour
1/2 cup milk
1.) Combine the turkey drippings, pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan; simmer over low heat for 5 minutes.
2.) While the pan drippings and spices are heating, combine the flour (the 1/4 cup plus 1 Tablespoon) along with the milk, in a jar with a tight-fitting lid; shake until ingredients become smooth.
3.) Slowly add the milk mixture into the simmering broth; stirring constantly with a spoon.
4.) Continue to cook and stir, until the gravy is thick and bubbly, then serve.
Yields: 2-1/2 cups of gravy
5.) *Note: If I roast a 19 lb. bird, I am able to double the gravy ingredients, and then I'll add the already cooked, cut-up turkey meat into the gravy. The gravy and turkey meat taste great served over hot-cooked mashed potatoes. Also, whenever I double the recipe, I then prepare the gravy in a 3-quart saucepan.
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