Turkey in a Bag

I rubbed the turkey down with butter, sprinkled with paprika, put the apple, sage and rosemary on the inside, and the celery and onion in the bag, and was WONDERFUL!!! I don't even like dark meat, but the flavor was so great, I ate it too!

I have used this recipe for years. It is so easy, cleanup is a breeze, the Turkey stays very moist, and you can cook it longer,and not dry it out. I have made it stuffed, and without stuffing. great both ways. my family just loves it, and I usually get invited to cook the bird, even if we are the guests.

My mom has made turkey this way for years and now I do too. We put garlic powder, onion powder and paprika on the skin the day before. It never dries out and it can be left in longer if you need some more prep time for your other dishes. Cleanup is a breeze!

this is a fool proof recipe; you don't think it will brown in a bag, but it does and its always moist and delish. I make it this way every year and its always a hit!

With this recipe, I got the most juicy, yummy turkey I have ever tried in my life. The cooking time was short, a 20 pound turkey in 3 and a half hours, and the clean up was easy. I definately recommend this recipe to first timers and also anybody else who wants to have a tender, juicy turkey meat. I will only use this recipe for my turkey from now on.

My 18 pound turkey was done to moist perfection in just over 3 hours. I was surprised that the skin actually browned pretty nicely. The only change I made to the recipe was to spread the turkey breast skin with about 2 tablespoons of butter before putting it into the oven bag. I had a LOT of fat to skim off the juices before making my gravy, so I'm not sure how good an idea it was, or if it was needed.

First time I've ever made a turkey in a bag and it was very moist and flavorful and browned beautifully. I cooked a 13 lb bird at 350 degrees and it took 2-1/2 hours. I cut a large onion in quarters and a bulb of garlic in half and stuck it in the turkey cavity as well as seasoning the cavity with salt & pepper. You don't need to even peel the onion or garlic - just cut it and put it in the cavity. This will give the drippings a great flavor and help infuse your bird with flavor. I also carefully lifted the skin from the breast and liberally massaged the raw breast with a mixture of softened butter with some garlic powder, dried parsley, & rubbed sage. I then rubbed the same mixture over the entire bird before I bagged it and sprinkled with coarse sea salt. Rubbing butter over the breast will help keep the breast meat moist and flavorful. You can use just butter or any combination of seasoning you like added in. Just be careful not to tear the skin. I also let it rest about 20 minutes or so in the bag after I took it out of the oven. I plan on using this bagged method in the future because it really did help keep the bird moist and no basting!

I have tried this recipe and it really works!! Another thing I added was a half apple with thyme & rosemary tied onto it and stuffed into the cavity, instead of the stuffing. It made the turkey extremely succulent. And so easy!!!

I'll never cook a turkey any other way!! This was the 1st year I used a bag an it was super easy. Just put it in the bag and forget about it until it's time to come out!! If you sprinkle paprika over the turkey, it helps to even the browning. I'd recommend this to anyone, novice or pro.

My mom always used a bag, and so do I. A few things I've learned: Don't use a bunch of butter. In fact, you don't need any. You will end up with drippings unfit for gravy. Don't go crazy cutting holes in the bag. It defeats the purpose of the bag. (yes, vent it, but sparingly.) You can stuff the turkey if you want, but it increases the cooking time and you risk drying out the bird.

i have made this turkey for two years going on three this year. the turkey comes out really moist and good. it has become a turkey tradition in our home.thank you for this recipe

In 20 years of Thanksgiving dinners,I've never had a bad Thanksgiving turkey when using these bags. Browning has not been a problem for me, I brush the whole turkey with melted butter beforehand and I haven't needed any colorants. In fact, I sometimes still have to put a little foil tent over the breast about 2 hours into the cooking, to keep it from over-browning. The largest bird I've bagged was 22 pounds and the hardest part was the heavy lifting. I use a few tricks to get a turkey that size into the bag. I spread a very clean old towel over my work surface, which protects against juices drooling over and contaminating things, and also reduces slipperiness. I slide the bag halfway over the turkey, baste that half with butter, then pull the rest of the bag over the turkey, reach in, and baste the rest. I reach in again and spray the top of the bag with non-stick cooking spray, which prevents any sticking to the skin. I put a little chopped onion, celery, apple, and rosemary in the cavity. This year's 21 pounder was done in a little over 4 hours at 350 degrees. I really like that the juices and drippings don't evaporate and are perfect for the gravy. I'm definitely a bag fan.

THANK YOU!!! all i hadd was a turkey, a leftover bag, and 8 people coming in 5 hours......

This was amazing! Cooked a 20 lb bird for 3 1/2 hours - temp got to 190. We stuffed the cavity with sliced apples and onions, in addition to adding onions and celery to the floured Reynolds bag. We rubbed the bird with softened butter, and seasoned with salt, pepper, and garlic powder. I don't if this helped, but I accidently cooked the bird breast-side down, and the breast was nicely browned, CRISPY SKIN, and as juicy as I've ever eaten. My mom is the best cook I know, and this blew away anything she's ever made for Thanksgiving! Without question, this was the best turkey I've ever had (including deep-fried), and I will never do turkey any other way again.

I made a 14 pound turkey using this recipe for a large group of people and I could not have been more pleased with the results. The only thing that I did differently was that I took a stick of butter and rubbed the turkey down both under and on top of the skin, then threw what was left into the turkey cavity. I then sprinkled the whole turkey with salt, pepper, and dried sage and put the onion & celery both in the cavity and around the turkey. Also, it only took TWO hours and fifteen minutes to cook, resulting in a perfectly moist and delicious turkey. If you are unsure of how long your turkey will need to cook, you can always look on the Reynolds (oven bags) website for their recommendations.

I want to like this, so much. It's how my mother in law makes turkey and all I can taste is the bag. The skin is soggy and the turkey always overcooks, no matter how much we adjust the time. She's made this recipe with me, many times and loves it, but I can't warm up to it. Sorry.

Beware...your turkey will cook quite a bit faster in the bag. I had a 15 1/2 lb. turkey and it was done in 2-1/2 hours. I noticed how quickly it was cooking and lowered the oven temp to 325 and still it was that fast! My turkey was brined which also speeds the cooking process. I spread a mixture of butter, olive oil and spices under the skin of the breast and over the entire turkey. The bird brown browned nicely. I was concerned at first because I had tons of drippings in the bag but they weren't nice and carmelized like they are when you roast without a bag but I just added a bit of Kitchen Bouquet browning sauce to my gravy and it was wonderful! Great result. Next time I'll turn the oven temp down to 325 and plan for a much quicker cooking time.

Also, if you don't carve it at the table, cook the turkey upside down. The breast meat seems to keep so much moister that way!

This is the way I've made my turkey for years! It is absolutely the only way to go!! It's easy, cooks evenly and faster and clean-up is simple!! The first year I used a bag, (i was 18), I forgot the flour...it will blow up the bag without it! :) I add celery, carrots, onion or whatever I use that year; apple, pear, cranberries etc. salt, pepper or whatever you like and in a few hours have a beautifully browned turkey! Happy Thanksgiving!!

After I brined my turkey, i used this recipe! I did put an apple inside along with celery, onion, salt and pepper. SO MOIST and TENDER...yummy TO BRINE: rinse turkey and sprinkle Kosher salt inside and out of turkey, in a large stock pot dissolve about 1/4 cup salt and 1/4 sugar (i eyeball it) in about 2cups water, then place the turkey in pot and fill up pot with water, try to cover turkey with water, place in refridgerater for 12-24 hrs. Then rinse turkey and pat dry and then proceed with this recipe****You will NOT be dissapointed*****

Using the bag makes the turkey juicy every single time. Also to completely enjoy moist turky put it breast side down for the majority of cooking and at the last 45min or so remove from bag and turn right side up to brown the top a bit.

One trick to a moist turkey in a bag (as long as you are going to carve it before you put it on the table as we do in my famly) is put the turkey breast side down before you bake. It sits for hours in it's own juices and that's the part that dries out the fastest. I have never had such moist white meat!!! It's not as pretty but totally worth it!

The first year I used the bag, I mistakenly put it in breast side down, and stumbled upon the juiciest way to make turkey ever. Now we do it that way every year!

I've also been cooking my turkey like this, I do however quarter a red apple and a vidalia onion, sprinkle them with sage and place inside the cavity. I use celery salt and fresh pepper mixed with my flour in the bag. Turns out perfect every time!

I have been making my turkey this way for years! Turns out perfect every time! I do season the inside & outside of the bird liberaly with salt & pepper. Smear butter under the skin & on top. Makes for the best gravy (most fat removed). I love that I can prepare it the night before, & pop into the oven the next day.

this is my 4th yr for this recipe, don't plan on changing any time soon. I make a 20lb. and it looks and taste great in 31/2 hrs Happy thanksgiveing

Made this for Thanksgiving with a 21 pound Turkey. I actually over cooked it and burnt the skin (due to a broken thermometer) and it was still juicy and yummy! My grandfather who hardly ever comments on food said it was the best he'd ever had! I added butter under the skin prior to cooking it. I also added butter, celery, onion, and apples on the inside. Thanks for a great recipe!

OMG!!! This was the best tasting and juiciest turkey I have ever made!!! I mixed about 2 tablespoons of butter with a little olive oil and added fresh chopped sage, rosemary, smoked sea salt and pepper and rubbed the entire turkey with it. I also rubbed this mixture up under the skin of the breasts. I then cored and quartered an apple and quartered an onion and put them inside the bird. I put the turkey in the bag, laying breast side DOWN, on top of the stalks of celery and onions in the bag, poured a bottle of hard apple cider over and in the bird, put it all in the roasting pan and cooked my 12 pound bird for only about 2 hours in a 350 degree oven!! After it had cooked for about an hour, and was lightly browned on the bottom, I then turned it all over, breast side up so the breasts would brown. WOW!!!! So juicy and tender. The meat just wanted to fall off the bones. I will never cook my Thanksgiving bird any other way.

Conventional Turkey Oven bags are OK, but if you want a bird that does not taste like it has been 'stewed'...try my tip. Take a large brown craft paper bag..(without any inked priniting on it)...and 1 lb of very soft butter..grease the inside and outside of the bag heavily...then butter the outside of the stuffed bird...(does not take a full pound)...I prefer a 12 pound bird free ranger. Slip the bird into the bag (this is always fun)...and tie the end of the paper bag securely with butcher twine..set on a rack uncovered in a 'large' roasting pan and pour in 31/2 - 4 cups of water or chicken stock. Pan liquid should not touch paper bag. Roast this 'bagged' bird for up to 4 hours in a 350 degree oven...checking hourly to ensure the pan does not dry out totally, and add to the liquid as required. No basting ever required using this method! After 4 hours (pan liquid should be then be minimal)..take out and the paper bag will easily lift off...put stuffed bird on platter cover with foil, and begin to make your gravy...I like to add a prepared Knorr Swiss Poultry or Turkey package to the pan juices to further enhance the drippings that do accumulate in the pan liquid......it sounds odd...but I have done this 3 times a year for about 20 years! To rave reviews! Effortless really...and you have a perfectly roasted 12 lb bird.

This is the best way to cook turkey...ever! Some may argue it's "steaming not roasting" but I say "who cares?" the end result is a moist flavourful bird, and stock that will make gravy that will knock your socks off! I find if you rub the breast (under the skin) with a combo of butter and olive oil and whichever herbs you prefer..I like just sage and thyme, it will really bring out the flavour of the turkey. It took my 11 pounder just over 2 hours, then rested it for 30 min. Awesome. The last few times I've done this I've added a couple of cups of champagne to the bag...improves the flavour of the gravy (if that's possible!!). Love this recipe, no fail!

I have made turkey like this for 6 years now. My guests always rave about the moist turkey. Plus, you don't need to get up at 5 am to make a turkey and stay by the oven for 1/2 hour bastings. It is done perfectly and tastes great in no time!

Love this! I will never prepare a turkey another way! When I pulled the turkey out of the oven, it looked like the turkeys on the covers of home magazines! Perfectly golden, and even the white meat was moist and tender. Thank you so much for sharing this recipe, it will be in my favorites file!

I brined my turkey for 24 hours beforehand and then cooked it with sage, apple and chestnut stuffing, bastingit occasionally with maple syrup in a bag as directed. It was the JUICIEST most amazing turkey I have ever had. Thank you! I opened the bag up for the last 20 minutes to brown it.

It was a perfect recipe! I added a bottle of beer. I like to add that with any recipe.

This is how I bake my turkey and it always turns out great and very moist. It also has a nice brown color like the picture. Be sure to get the right size oven bag for the size of your turkey. Inge

Have been using cooking bags for years & years. It's the only way to fix turkey. I don't stuff it (we do cornbread dressing) but apple, onion, fresh sage and other herbs inside and fresh herbs and butter under the skin give you a moist and well seasoned bird. If you've never used a cooking bag & don't know where to buy them. You can find them with the aluminum foil and plastic wrap. They are made by REYNOLDS, at least that is the only brand I've ever seen. They make turkey sized bags and smaller sizes too.

Why do y'all still cook to 180? That's old info. A turkey farmer told me that 160 is good, and the official word by the USDA is that 165 in the thigh (not less anywhere) is safe

I always cook my turkey in a brown paper bag. It gets nicely browned, is very moist because it gets steamed, and takes less time to cook. I rinse my bird inside and out, dry with paper towels, run some vegetable oil in the cavity and rub oil all over the outside, salt inside and out, then rub butter inside and out. Then I put the stuffing into the cavity. Next, I run some oil around inside the paper bag to oil all of its sides. Finally, I put the turkey in the bag, staple it shut, and put into my roaster. Into the oven it goes. Depending upon its size, it can take up to 45 minutes less time to cook. Be very careful opening the bag because the steam is very hot. I just start to tear the bag away from the turkey slowly to release the steam. Once you try this method, you will never cook a turkey any other way! This works for whole chicken too.

I have used these brown-n-bags for over 20 years & have the perfect turkey all the time. Clean-up is a breeze. One of the best cooking inventions out there I think!!

I rub the turkey with mayo, garlic and paprika before putting it in the bag for the perfect coloring. Also putting in a disposable thermometer takes out the guess-work

This was my second attempt at a turkey for my dorm's second annual Thanksgiving. This recipe was incredibly easy, and the turkey came out super moist and juicy. I added a little bit of extra celery, onions, some fresh minced garlic, and half an apple diced inside, and put the other half of the apple in the cavity. Also, since the turkey wasn't as brown as I'd liked about 30 minutes before serving I opened the bag, spread paprika, butter, and a little flour and let it brown for a little longer. I definitely would recommend this recipe.

OMG, I will never make my turkey another way again. This came out perfect. I followed the recipe and seasoned it with garlic powder, Galena Street chicken rub seasoning and paprika. I then lightly sprayed the turkey with butter flavored cooking spray,I had an 18 lb bird and I cooked it for 2 and 3/4 hours. It came out browned, juicy and extremely tasty. This was the best turkey I ever made and clean up was a breeze. Loved this recipe.

i started using the turkey bag when i met my hubby.i used always just rub with butter and seasoning and bake in the past like my mom.but since using the bag i won't cook it any other way. and yes clean up is a snap.thanks to my hubby for introducing me to the turkey bag.it works in my big slow cooker as well as in the oven.just rub and season as i always do and then put turkey in the bag and bake.i don't even have to baste any more and more plus i haven't had one dry turkey since i started using the bag.

I've used this method for years. I rub the bird down with oil, then massage in powdered herbs, salt & pepper. I place an apple, orange & onion in the cavity. I also make a bed of diced aromatic vegetables and herbs (about 2-3 cups, they cook down), including a diced turnip (yes!), then place the turkey on top inside the bag. It produces several cups of intensely flavored "essence". After every other "magic" method of turkey roasting fell flat, I returned to the "bag", and have always had a moist, delicious golden brown turkey every time.

My mother also used the cooking bags for use and now I always do. It cuts the roasting time, and you can stuff the bird or not. I like to rub the skin with butter, season it, and sprinkle paprika on it.

I cant believe how perfect this turned out! Juicy, moist and perfectly browned! Super easy!

Delicious! I added a quartered apple and some sprigs of fresh thyme and rosemary to the cavity. Also rubbed the bird with butter and put some pats of butter between the meat and skin on the breasts. Sprinkled some salt, pepper, a little garlic powder and,paprika. It cooked for 3 hours for a 13 lb bird. Very moist!

I always use a bag every year it is fool proof for a beautiful moist turkey. I add garlic and onion inside always moist..thanks renyolds!!

I seasoned my 15 pound turkey with melted butter, seasoning salt, garlic powder, and ground pepper then stuffed the cavity with 3 stalks of celery and one small onion and cooked it for 3 hours. It came great! The breast skin was brown, but not crispy. I was happy that the breast was moist and not dry like it always is without using a bag. By stuffing the cavity with celery and onions and using a bag, there was quite a bit of juice created for the gravy. I'd use the bag again even if the skin doesn't get crispy for the fact that clean up was so easy and the turkey was very moist.

I've been doing this for years, mainly due to the shortened baking time. Yes, best way to go. I don't add the celery or onions either, and I stuff the turkey.

Anything you can cook in a cooking bag is going to be very moist and tasty. And the cleanup is awesome. I have done roasts, ham and chicken and it all is very good.

This is the first turkey I've ever made and it's definitely fool proof! I did put an apple inside like someone else suggested. Soooo good and it made me look like I knew how to cook a turkey. Double bonus!

Have always used Turkey bags for turkey's, hams, chickens, etc., they are awesome on clean-up...If I could have, I would have given this one 100 stars...lol Thanks for putting this on here DYCLARK, now other's who have never used cooking bags WILL!!!

A never fail recipe! Absolutely delicious! I only use 1 tablespoon of flour in the oven bag and I rub the skin with canola oil before baking. Highly recommended!

THANK YOU, THANK YOU!!! My husband loved this turkey, said it was the best turkey he ever had. he eat all the left overs. It was juicy, moist and tender. I will be cooking all my birds this way from now on. I have been cooking for 30 years and have never heard of cooking a turkey in a bag. It was the best turkey my family ever had on Thanksgiving. If I could give it 10 stars I would.

I have used this method of cooking turkey for years, I have xcooked a 20-25lb turkey in this way and they have always turned out great. We have both white and dark turkey eaters and no one is ever disappointed!

One question, where do you get an oven bag? I want to give it a try for my 1st. time. Seems pretty easy, so lets see.

First Time I cooked a turkey and it turned out great! I brined it for over 12 hours (garlic, honey and wine) then put garlic butter under the skin. I had a 12 pound turkey and it cooked in 2 hours! was really juicy.

I soaked the Turkey overnight in Brine solution and then followed this recipe. BEST Turkey my husband and I have ever had.

definitely pay attention as it takes much less time!!

This was so simple! The turkey was incredibly moist and full of flavor. My turkey was 10.5 lbs and cooked in 2 hrs. The meat was falling off the bone. Mmmm I don't think I'll make turkey any other way! Thanks for the suggestion!

This turkey recipe was certainly easy but the turkey was just 'o.k.'. Clean up was very easy as well.

I cook out turkey this way every year. The turkey always comes out moist, even if it's in for longer than directed! I usualy just add the flour to the bag, salt and papper the bird and butter it.

I have made my Thanksgiving Turkey this way for years now - it comes out moist each and every time!! No reason to put the bird in the oven @ 3am for a noon feast!

Super moist

My stepfather has been cooking turkeys in a bag for as long as I can remember so when it was finally time to do my own well this was the recipe I chose. I grabbed a cheap remote thermometer that you leave plugged into the turkey which made figuring out when to pull it out very easy. For my first turkey I was very happy to hear people saying "wow this is really good and moist."

I always cook my turkey in a bag. I also stuff the cavity with lemon (cut in half), garlic (whole, peeled) and fresh rosemary. It's to die for!

Best turkey recipe for a moist bird.

This was my first attempt at a turkey dinner. It was easy, not at all as hard as I thought. Hardest part was defrosting my frozen turkey overnight. I put half an apple in the cavity (picked up from another reviewer), and buttered up the beast along with salt and pepper to taste. Turkey came out great, it was moist and flavorful, I used a convection oven along with a probe to cook turkey to the right temperature (I used 184 degrees) and it finished in about 2 hours 45 minutes.

Absolutely fool-proof! My first turkey ever, and it was a success thanks to this recipe =D For fellow beginner, the turkey takes 3 days to defrost, and 10 hours to brine, which makes it stay moist and full of flavor. Good Luck!

This was a good recipe. Your basic turkey. I did add paprika onto my turkey to give it a browned look. I got lots of compliments on the taste. I did a 15lbs turkey for three hours, I let it rest for about 30 minutes before I served it.

I have used this method for over 30 years and will never cook a turkey any other way. I use some butter and sprinkle seasoned salt on it which helps the browning of the skin. I also stuff some apples and onions in the cavity for extra flavor. I don't understand why more people don't use this method.

I like that I had no mess cleanup afterwards, the best! But the Turkey was nice and moist and people asked to take left-overs home after our Thanksgiving meal!

This is a very simple recipe, as is. No need to add butter as it is incredibly moist and very tasty. Very easy to clean up, and the oven stays clean. Simple, simple, simple.

At 39ys old this was only my third time cooking a turkey on my own and I felt the need to look up how to do that. This recipe was the simplest yet very tasty making me successful in being the chef of the day.

Only way to make a turkey!!! Use the oven bag from R**ynolds. Started 26 years ago, making the turkey as a newlywed for his family....yep, his family gave me the turkey to fix...blew their minds that I could fix one that was so good.

Perfect :) I rubbed the turkey with butter then seasoned with salt and pepper. Also added a quartered apple into the cavity of the turkey.

At 38, this is the first time I have actually been able to cook a full Thanksgiving meal for my family. This turkey came out perfect !!!!! Thank you !!! :)

Only way to make a turkey. I rub with rubber and sprinkle with paprika. Put fresh sage, rosemary and thyme on inside with some cut up apple for flavor. Divine and easy. USE A BAG!!

OMG. Super easy & falling off the bone. Will always use this recipe.

Easy, but I did overcook it and the skin was tough. My fault though, left it in too long. First time cooking a whole turkey.

I use this method of cooking my Turkeys every year and they always turn out perfect and moist!

This is definitley an easy way to do a turkey - or pork or beef. I have used this same method for years. I stuff my turkey lightly and it looks so golden and pretty when done....and its very moist! It also cuts down baking time.

I've made my turkey in a bag for years and it really keeps in the moisture. I also rub it down with butter and red wine before putting it in the bag, and I place a whole onion (peeled), and apple or orange (not peeled) inside the turkey, this also adds flavor and keeps it moist.

Nothing special about the flavor. Came out moist as bags always do.

A huge THANK YOU! Finally a great tasting, moist turkey that doesn't need to be stuffed!

I always cook my turkey in a bag, with rosemary, garlic and butter. It ALWAYS turns out incredible. You can even add a little of the McCormick's Turkey Rub. Just follow the directions for poundage on the packaging.

Wow!! Hands down best, most moist and tasty turkey ever!! I coated the turkey under and outside the skin with a paste of butter, garlic salt, onion powder and pepper, then put it in the bag with celery and onion. A 14 pound turkey done in just over 2 hours. AMAZING!

This is the only way I make turkey! I follow the instructions on the bag box and it's always perfect! I have considered doing my turkey without a bag, but then ask myself why? I've never had a turkey that didn't turn out beautifully browned, succulent and delicious! And there is always plenty of yummy juices for gravy! =)

I made this turkey exactly as stated except I also added some baby carrots inside the cavity along with the celery and onions. BE CAREFUL about the cooking time. My eleven pound turkey was done in 2-1/2 hrs. It was a little dry since I left it in an additional 15 minutes in hopes that it would brown some more. It didn't brown as much as I would have liked, but it made a nice broth for making gravy without all that butter. I will definitely make it again but take it out before it's overdone this time.

Wow...what a Turkey! I was definitely a bit worried at first, since this was my first attempt at making a turkey dinner...and a Thanksgiving dinner at that! But boy was it a hit among my 7 guests! I also stuffed it with some homemade sausage stuffing and it was so moist! The turkey was also so ridiculously moist it just fell off the bone. I will definitely be cooking turkey in a bag for a long time to come.

My mom has been using these oven bags for years. It's the only way I would cook a bird.

I made my very first turkey for Thanksgiving all by myself using this recipe and it was great! The turkey wasnt dry, it was nice and brown. Kinda difficult getting the turkey in the bag and the stuff in it, but it was worth the hassel!

My sister has been using this method for years and her birds come out very moist but not always so flavorful. So I used this method, cooking just as directed, but I stuffed it with an onion, celery, a head of garlic, and bunches of rosemary, thyme, and sage. Like my sister, I also put butter and herbs under the skin, salt and peppered the outside before pouring butter over it. And I added some paprika to help with the browning. So good! The meat had a lot of flavor, was super moist, and it browned well... on top. The bottom was something to hide; it looked how one may imagine Santa's rear... But yea, big hit. Great method. And it only took 2.5 hours for my 12 pound turkey.

I followed the recipe exactly, and it turned out great!! It is worth having a fresh turkey (not frozen) so that you do not have to worry about thawing the turkey for many days. THANK YOU for this great recipe. It took all of the worry out of making turkey. I used a 16 pound turkey and it was done in four hours. Perfect.

Perfection! I used a pop up timer turkey and the thermometer verified the cooking temp. The turkey doesn't have a wonderful presentation but if you carve or cut the turkey and place it on a dish; presentation doesn't matter. The turkey is delicious and moist.

I have been cooking mny turkeys in a bag sonce before forever. Every year I am tempted to try anothier method, but when it comes down to it, WHY MESS WITH PERFECTION! This is always, always, always good. If you are not interested in displaying the turkey at the table, try roasting it breast side down, You will not believe how wonderful the breast meat becomes. And there is plenty of juice for a wonderful gravy! Try this and I guarantee you will never do it any other way.

I have been using the oven browning bag for years and have NEVER had a bad turkey. I do brush the top of the turkey with oil first. I have never used the celery or onion so maybe I will try that tomorrow.

EXCELLENT recipe! My husband and I served this to a group of single soldiers for Thanksgiving and they LOVED it :)