Turkey in a Bag With Lemon and Herbs Recipe

Publish date: 2024-08-16
Democracy Dies in Darknessclock2 hours courseMainStart CookingComment on this storyAdd to your saved recipesBy Becky Krystal

An oven bag helps ensure juicy meat in this fuss-free turkey that requires no brining or other advance prep. Steaming the turkey in the bag won’t result in crisp skin, but you’ll be rewarded with delectable juices that can be drizzled over the carved meat or used as the base for gravy.

In our tests, the bag approximately halved the cook time compared to roasting. We highly recommend using a leave-in probe thermometer so you can monitor the temperature of the meat; otherwise, start checking with an instant-read thermometer after about 90 minutes.

We tested this recipe on a bird as large as 24 pounds, which took about 2 1/2 hours to roast. If your turkey is pre-brined from the store, halve the amount of salt called for here.

Storage: Refrigerate for up to 4 days; pull the meat off the bone for quick cooling and food safety.

Where to buy: Reynolds Oven Bags are available at grocery stores. You’ll need the bags marked "turkey size" for this recipe.

From staff writer Becky Krystal.

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Ingredients

measuring cup

Servings: 10-14

Directions

Time Icon Active: 30 mins| Total: 2 hours

  • Step 1

    Position a rack in the lower third of the oven and preheat to 350 degrees. Have ready a large roasting pan.

  • Step 2

    Add the flour to the oven bag, gently shaking to distribute. Squeeze the juice of one lemon halves into the bag, then toss it into the bag. Add half of each of the apples, onion, garlic and herbs. Set the bag inside the roasting pan. (A sheet pan is okay if that’s all you have.)

  • Step 3

    Place the turkey on a sheet pan and thoroughly pat it dry inside and out. Squeeze the juice from the remaining lemon half into the cavity. Season the inside of the cavity with about a third of the salt and pepper. Nestle the juiced lemon half and the remaining apples, onion, garlic and herbs inside the cavity.

  • Step 4

    Starting with the breast side down, rub some of the oil into the skin, then sprinkle with some of the salt and pepper (don’t worry about precise amounts, just leave more of it for the top). Flip the turkey so it’s breast side up, and repeat oiling and seasoning with salt and pepper.

  • Step 5

    Carefully transfer the turkey to the oven bag inside the roasting pan, breast side up, setting the bird as best you can on top of the apples, onion, garlic and herbs. Close the bag with the included tie and cut six 1/2-inch slits into the bag. Transfer the roasting pan to the oven. If you have one, insert a leave-in thermometer into the thickest part of the breast, avoiding the bone.

  • Step 6

    Roast the turkey for 1 1/2 to 2 hours. The turkey is done when the internal temperature of the thickest part of the breast meat registers 165 degrees on an instant-read thermometer, and the thigh meat registers 165 to 175 degrees (taken away from the bone).

  • Step 7

    Carefully cut open the bag and pull it away from the turkey – there will be a lot of steam. If you can remove the bag, great, otherwise it can stay under the turkey until you’re ready to serve. Let the turkey rest 20 to 30 minutes before discarding the bag and vegetables, and then carving. If desired, strain the juices to serve on the side or use to make gravy.

    • Substitutions

    Gluten-free? >> Substitute a gluten-free flour for the all-purpose.

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    Nutritional Facts

    Per serving (about 7 1/2 ounces turkey without skin), based on 14

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From staff writer Becky Krystal.

    Tested by Becky Krystal and Ann Maloney.

    Published November 7, 2023

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