I’ve been against roasting Thanksgiving turkeys in roasting bags this whole time. It seems to me an easy way to end up with a soggy-skinned bird, when we all seem to be striving for crispy skin. However, I also am against making judgements when I haven’t actually tried out the method. Last week, I purchased myself a roasting bag and put a whole turkey inside to roast. It did not result in flabby skin. It was surprisingly successful, actually. And the benefits might be something you’re interested in trying for yourself.
My priorities have always been speed and flavor. Getting a whole turkey cooked fast is already tough, so I usually spatchcock it which solves both problems. The turkey is splayed out flat so it cooks faster, and the legs and thighs receive equal exposure to the drying heat instead of being tucked away. This leads to better tasting skin on all parts of the turkey. However, you can’t stuff a spatchcocked turkey, and the truth is, a lot of folks like the traditional method—roasting it whole and stuffed.
Cooking a spatchcock turkey in an oven bag is a foolproof method for roasted holiday birds with incredibly moist, tender meat and crisp, golden skin By spatchcocking, or butterflying, the turkey and roasting it in a sealed oven bag, you lock in juice and flavor while reducing cooking time Follow this guide for tips on preparing spatchcock turkey in a bag for memorable feasts.
Benefits of Cooking Spatchcock Turkey in an Oven Bag
Using an oven bag provides several advantages when roasting a spatchcock turkey:
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Moisture is trapped inside the sealed bag, steaming the turkey gently as it cooks for incredibly tender and juicy meat.
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No basting is required, saving time and effort. The turkey essentially basts itself!
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An oven bag protects the turkey from drying out, eliminating the need to tent with foil.
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The bag contains any messy drips, keeping your oven clean.
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Cooking time is reduced since the turkey is fully exposed to heat from all sides while flattened in the bag.
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Cleanup is easier with no roasting pan to scrub – just discard the oven bag.
Selecting and Preparing the Turkey
Choose a 10 to 16 pound turkey to accommodate most gatherings. Allow 1 1⁄4 pounds per person, adding extra weight if you want ample leftovers.
To spatchcock, place turkey breast side down and use sharp shears to cut along both sides of the backbone. Discard bone and press firmly to flatten breastplate. Pat dry inside and out.
Season the turkey generously inside and out with salt, pepper, and your choice of herbs or spices. Rub the skin with oil or butter to help crispness.
Cooking the Spatchcock Turkey in the Oven Bag
Oven bags designed specifically for poultry make the process easy. Follow these simple steps:
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Preheat oven to 350°F. Place rack in roasting pan.
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Open bag and place seasoned spatchcock turkey inside breast side up.
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Tie oven bag closed with provided nylon tie. Make six 1/2-inch slits in top of bag.
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Place bag with turkey on rack in pan. Roast approximately 90 minutes for a 12 lb turkey, until 165°F.
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Carefully open bag, transfer turkey to platter, and let rest before carving.
The bag keeps turkey moist while allowing excess steam to escape from the slits. Monitor temperature and adjust roasting time as needed.
Spatchcock Turkey Oven Bag Tips and Tricks
Follow these tips from home cooks for the best results:
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For extra flavor, try adding onion, carrot, celery, garlic, or citrus inside the bag.
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Brining the spatchcock turkey before cooking further boosts moisture and flavor.
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If your oven bag drips, place bag in a rimmed baking sheet to catch liquid.
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Add broth, wine, or water to the bottom of the pan to create flavorful turkey gravy.
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Monitor temperature at thickest part of thigh, not just the breast, for accuracy.
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Let turkey rest at least 15 minutes before carving for easy slicing and juicier meat.
Serving and Storing Leftover Turkey
The oven bag method results in tender turkey that’s great for:
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Slicing and serving with classic Thanksgiving favorites like stuffing, mashed potatoes, cranberries, and veggies.
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Using in sandwiches, soups, salads, wraps, and other dishes. Shred or dice leftover turkey.
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Pairing with barbecue sauce, cheese, avocado, bacon, etc. for tasty turkey tacos, nachos, pizza, sliders, etc.
Refrigerate carved turkey and leftovers within 2 hours. Store 3-4 days refrigerated or 2-3 months frozen. Reheat thoroughly to 165°F.
Why Spatchcock Turkey?
Butterflying the turkey before roasting offers additional benefits:
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Flattening the turkey allows for quick, even cooking. The white and dark meat finish together.
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With no cavity to stuff and bake, the turkey cooks faster. Estimated time is 14-18 minutes per pound.
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The skin crisps up nicely since more surface area is exposed to heat.
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Carving is easier without an intact breastbone. Spatchcocking exposes the breastbone so it’s simple to slice neat portions.
More Handy Oven Bag Tips
Take your oven bag turkey skills to the next level:
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For added flavor, try inserting garlic cloves, citrus slices, fresh herbs, or spice rubs under the turkey skin before cooking.
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If you want browned skin, carefully cut open the oven bag once the turkey reaches 140°F and roast uncovered until 165°F.
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Stuff the cavity with sliced lemons, onions, and garlic for a flavorful turkey broth to use for gravy.
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Brush the flattened turkey with glaze or melted butter during the last 30 minutes if you prefer a sticky, glossy lacquered skin.
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Cook stuffing in a separate oven bag alongside the turkey so it steams perfectly without exposure to raw meat.
Take the guesswork out of holiday cooking with a foolproof spatchcock turkey roasted to perfection in an oven bag. You’ll lock in juice and flavor with little effort required.
Equipment Needed to Roast a Spatchcock Turkey
Besides the above-mentioned kitchen shears, you will also need a baking sheet large enough to accommodate the flattened-out turkey. I used an 18-inch by 12-inch with a 1-inch rim. You will also need a wire rack the same size as the baking sheet. Choose a reliable probe meat thermometer, or an instant-read thermometer.
First, chop the vegetables and add two-third of them to the prepared sheet pan. Spread the vegetables out evenly, and sprinkle with the wine and herbs. Set the wire rack over the top of the vegetables.
As the turkey roasts, the juices drip down into the vegetables adding a delicious flavor element to the vegetables. All those yummy vegetables will be included later in the gravy-making process. The remaining one-third of the vegetables are used for the gravy process.
How to Spatchcock the Turkey:
Next, turn the turkey breast side down and remove the backbone of the turkey as discussed above and in our video.
Also, cut off the tail and remove the neck and giblets from the neck cavity and reserve on a plate.
Rinse the turkey under the cold water tap, inside and out, then pat dry with paper towels. Sprinkle the inside of the turkey with salt and arrange on the wire rack over the vegetables. Brush the outside of the turkey with the oil, sprinkle it with salt, pepper and paprika. Or, use your choice of herbs and seasonings.
Frequently Asked Questions
Is it better to cook a turkey in a roasting bag or not?
There’s a lot to love about cooking a turkey in an oven bag. A heat-safe bag means faster cook time, minimal cleanup and extra-juicy meat. Here, a step-by-step guide to learn how to cook a turkey in a bag like a pro, plus answers to your most pressing questions about using an oven bag for turkey.
How long to cook a turkey in a Reynolds oven bag?
OVEN BAG TURKEY COOKING TIMES
| Turkey Weight | Cooking Time @ 350°F |
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| 10 to 12 pounds | 2 to 2 1/2 hours |
| 12 to 16 pounds | 2 1/2 to 2 3/4 hours |
| 16 to 20 pounds | 2 3/4 to 3 hours |
The cooking times are consistent with food safety guidelines for cooking poultry.
How many minutes per pound for spatchcock turkey?
A spatchcocked whole turkey will cook more quickly than a standard turkey. While the spatchcock turkey cooking time will depend on the size and oven temperature, 6 minutes per pound is a good rule of thumb. Depending on the size of the turkey, cook times are estimated between 60-90 minutes.
Do you have to put flour in a turkey oven bag?
Flour is always needed to help prevent the bag from bursting and help blend the fats and juices during cooking. You can use any type of flour such as wheat, rice, potato, or gluten-free flour. Cornstarch, corn meal, matzo meal, or finely crushed crackers also work well as flour substitutes.
With a perfectly spatchcocked turkey in an oven bag, you can look forward to moist, flavorful holiday feasts with less mess and fuss. Give this clever method a try for your next special dinner!
Why an oven roasting bag is helpful
While I didn’t find that the bag made the turkey meat juicier than my regular dry brining preparations, it absolutely keeps moisture in. You can kind of see in the picture below that all the drippings and fat gather at the bottom in one big turkey balloon.
The drippings are already collected. With traditional roasting, taking the turkey out of the pan, removing the roasting vegetables so you can deglaze the pan for gravy can be annoying when you’re in a rush. The roasting bag keeps everything conveniently collected. If you’re strong enough or your turkey is small enough, you can lift the bag, snip the bottom and pour all the juices out into a pot. What you miss out on in fond (the browned bits on the bottom of the pan), you make up for in easier clean-up.
Crispy skin is no problem. As far as crispy skin goes, I found this to be no issue at all. The skin on the breast doesn’t become soggy because you still cut vents in the tops so much of the steam escapes. When the turkey is almost finished cooking, you can crisp the skin even further by taking the turkey out of the oven and cutting the top of the bag open just enough to expose the top and sides of the turkey. Don’t cut it open too much or the drippings may escape the bag. Return it to the oven for about 10 to 15 minutes to finish cooking and to crisp the skin further.
How to use an oven roasting bag
The roasting bag allows you to do exactly that, and the primary allure is that you don’t have to clean up a nasty roasting rack and pan with semi-burnt drippings welded to the bottom. I used Reynold’s Oven Bags and according to the package, the bag keeps moisture in, resulting in “tender juicy meats.”
To use the roasting bag, add a tablespoon of all-purpose flour to the bag and shake it around. This is emphasized in the package’s directions, but do make sure you do it. This bit of starch helps prevent the bag from scorching and tearing open. Load in the turkey and any roasting aromatics you want, like quartered onion, sprigs of thyme and sage, or lemon slices. Arrange them so they’re under the bird and place the bag in a deep roasting pan. Tie the opening with one of the included bag ties, cut a few vents in the top, and tuck the excess plastic down. Roast according to the package directions.