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Juicy Oven Bag Turkey

A moist and flavorful Thanksgiving turkey that's easy to prepare and clean up, featuring simple ingredients and an oven bag method for stress-free cooking.
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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Thanksgiving
Calories: 2200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole turkey, thawed A bone-in turkey breast also works.
  • 1/2 orange or lemon, quartered Use lemon for a sharper citrus note if desired.
  • 1/2 medium yellow onion, quartered Shallots can be used for a slightly sweeter flavor.
  • 1/2 cup low-sodium soy sauce Tamari can be used for gluten-free option.
  • 1/4 cup sherry or white wine White grape juice can be substituted for an alcohol-free option.
  • 1/2 tablespoon packed brown sugar Light brown sugar can be used if packed is unavailable.
  • 1/4 teaspoon pepper No added salt is needed as soy sauce brings enough salt.
  • 1 tablespoon all-purpose flour, for shaking inside the bag
  • 1 turkey-size oven bag Use a pan that is at least 2 inches deep.

Method
 

Preparation
  1. Preheat the oven to 350°F. Remove the neck and giblets from the turkey, rinse it, and pat it dry with paper towels. Save the neck for stock if desired.
  2. Place the quartered citrus and onion into the turkey cavity.
  3. In a measuring cup, whisk together the soy sauce, sherry or white wine, brown sugar, and pepper.
  4. Shake the flour around inside the oven bag, then place the bag in a roasting pan.
  5. Place the turkey in the bag and pour the sauce mixture over it.
Cooking
  1. Close the bag according to the package directions and cut six 1/2-inch slits in the top.
  2. Roast the turkey until the thickest part of the thigh reaches 165°F, following time guidelines based on turkey weight.
Post-Cooking
  1. Let the turkey rest in the bag for 15 minutes, then carefully cut open the bag and lift out the turkey. Save the juices for gravy.
  2. Let the turkey cool on a cutting board before carving.
Storage
  1. Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Notes

Make sure to fully thaw the turkey before cooking. A meat thermometer is essential for ensuring even cooking. Avoid adding extra salt as the soy sauce already contributes sufficient seasoning.