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Why You’ll Love My Recipe
No more arguing with my Mom over when the turkey is done! This method is SO forgiving that I’d bet the white meat will never dry out. The turkey turns out incredibly tender and delicious, and it practically falls apart when you carve it!
This recipe is up there with my Deconstructed Turkey and Roast Turkey Breast recipes as one of my favorites. Not a fan of turkey? Try my Pork Loin Roast or Sirloin Tip Roast instead – they’re just as delicious!
Karlynn’s Recipe Notes
- Skill Level: This turkey is easy to make, so beginner cooks shouldn’t shy away from making it!
- Total Time: You’ll need about 5 hours and 15 minutes from start to finish, but it’s worth the wait. Most of the cooking time is low and slow, so you can focus on getting the rest of your holiday meal ready.
- Variations: Add my Turkey Seasoning to the spices you rub onto the turkey, or give it an extra boost of flavor with paprika, cayenne, chili powder, or your favorite herbs. Pair your delicious turkey with my Oven Baked Turkey Stuffing or Mom’s Homemade Stove Top Stuffing and these Rosemary Garlic Smashed Potatoes for the ultimate holiday meal!
- Tools For This Recipe: You will need an oven bag, a knife for chopping, a bowl for mixing the seasoning, a roasting pan, a meat thermometer, and a platter for serving.
What You’ll Need for Ingredients
Turkey: You’ll need a 15–25 pound turkey for this recipe. Karlynn’s Tip: The turkey shown in these photos is 13 pounds, but the first one I made was 20 pounds, so you can absolutely use this method with the turkey size that works best for you!
Seasonings: Use sea salt flakes or coarse salt and dried parsley to season your turkey. Feel free to add any other seasonings you enjoy, like black pepper, my Homemade Poultry Seasoning, or your favorite herbs and spices.
Turkey Broth: You can use turkey broth or chicken broth in this recipe, whichever you have on hand.
Olive Oil: Olive oil is rubbed on the turkey and helps the seasonings stick to the skin. Karlynn’s Tip: You can also use butter instead of olive oil if you prefer!
Vegetables: You’ll need a white onion, peeled and quartered, plus a couple of celery stalks. They add flavor to the turkey and work especially well with the quartered apple used in the recipe.
How To Make The Juiciest, Most Tender Oven Roast Turkey
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 300°F. The USDA recommends cooking turkey in an oven set to a minimum of 325°F, which you can also do if you want the turkey to cook faster.
- Pat the top and sides of the turkey dry with paper towels, then throw the towels away and wash your hands.
- Place the turkey completely inside the oven bag, positioning it so the opening is angled toward the top rather than straight across.
- Place the quartered onion, celery, apple, and any other vegetables into the turkey cavity.
- Mix the salt with the dried parsley in a small bowl. If you’re cooking a larger turkey, you can double the seasoning mixture.
- Drizzle a small stream of olive oil over the turkey breast, thighs, and legs.
- Rub the olive oil all over the turkey skin, making sure it’s evenly coated.
- Sprinkle the seasoning mixture evenly over the turkey, then rub it into the skin.
- Pour the turkey or chicken broth into the bottom of the oven bag, being careful not to wash the seasoning off the turkey.
- Seal the bag using the tie that comes with it, then cut a few small holes in the top of the bag to allow steam to escape.
- Place the turkey in a roasting pan and cook for 3–4 hours for a 13-pound turkey, or up to 5–6 hours for a larger turkey.
- When the thigh meat reaches 180°F and the breast meat reaches at least 165°F, remove the turkey from the oven. Let it rest for 10 minutes, then carefully remove the oven bag.
- Transfer the turkey to a platter, or carve it right in the roasting pan.
- Save the drippings and use them to make turkey gravy!
Karlynn’s Tips and Tricks for the Perfect Oven Roast Turkey
- Use a Turkey-Sized Oven Bag: The simple secret to this turkey is using a turkey-sized oven roasting bag. And to be clear, I mean an oven bag, not a brown paper bag! Brown paper bags are NOT safe for cooking, so you should always use a food-safe oven bag. The oven bag is key to this recipe, so don’t skip it!
- The Secret Is Braising: This turkey turns out so well because the olive oil and salt help crisp up the skin, while the broth creates steam inside the oven bag and braises the turkey instead of simply roasting it. Braising is one of my favorite ways to cook meat, and it’s especially helpful with turkey because it helps you to get moist breast meat while still cooking the legs to the proper temperature!
Storage Instructions
Refrigerator: Let the turkey cool, then remove the meat from the bones and store it in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or place the turkey in a covered baking dish with a splash of broth and warm in the oven until heated through.
Freezer: Freeze leftover turkey in a freezer-safe container or bag for up to 3 months, following USDA food safety guidelines. Thaw overnight in the fridge before reheating!
More Delicious Turkey Recipes
Turkey isn’t just for the centerpiece at Thanksgiving dinner! Try one of my tried-and-true Poultry & Turkey Recipes for your next tasty meal:
- These Turkey Kebabs are the perfect way to combine tender turkey and vegetables in one easy meal.
- No roast turkey is complete without a classic Turkey Gravy!
- Put your leftovers from a great turkey dinner to good use with my savory Turkey Turnovers. What’s better than meat and puff pastry?
And that’s all there is to it! This oven-bag turkey is tender, juicy, and incredibly forgiving, so it’s a wonderful choice for your next holiday dinner.
Give this method a try for your next turkey and see why I’ll never make one another way! Let me know how it turned out in the comments below, and don’t forget to save those delicious drippings for gravy.
Happy Cooking!
Karlynn
How to Cook the Juiciest, Most Tender Oven Roast Turkey
Ingredients
- one 15-25 pounds turkey
- 1 tablespoon sea salt flakes or coarse salt
- 1 tablespoon parsley
- 2-3 tablespoons olive oil
- 1 litre carton turkey broth
- 1 turkey sized oven safe roasting bag
- 1 small white onion, peeled and quartered
- 1-2 stalks celery ,washed and cut into sticks
- 1 apple, de-seeded and quartered
Instructions
- NOTE : This method cooks your turkey a LOT FASTER than usual! The USDA doesn't recommend cooking under 325 ° F However, this method steams the turkey and it will get crazy hot inside the bag. If you want an all day turkey, turn the heat down. IF it's cooking too fast, turn the heat down, the residual steam will keep it cooking. The choice is up to you!
- Pre-heat your oven to 300 °F.
- Pat the tops and sides of the turkey dry with paper towels and throw them out.
- Place your turkey so that it’s completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across . Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity.
- Take one tablespoon of sea salt flakes or coarse salt and a tablespoon of parsley and mix them in a bowl. IF you have a larger turkey you can double this. Set aside for now, you just had to get this ready because now your hands are getting dirty again!
- Take a bottle of olive oil and drizzle a small stream across the skin on the breast of the turkey and some on the thighs and legs. Gauge how much you need to cover the surface area in a nice coating. Put the bottle away and roll up your sleeves.
- Rub the olive oil all over the turkey skin, getting it covered well. You don’t have to do the bottom.
- Take the salt/parsley mixture and rub it all over the turkey in an even layer. The olive oil will help it stick. It should look like the photo above. Then of course, wash your hands and move on to the next step.
- Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices.
- Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out.
- Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. you can cover the top with tinfoil.
- When the thigh meat reaches a temperature of 185 °F and the breast meat is 165°F minimum, you can remove the turkey. Let it rest for 10 minutes, then remove the bag.
- You can either move it to a platter (it can be done, with two people and a few forks holding it together in key places) or simply carve it in the pan.
- Use the drippings to make what is the BEST turkey gravy you will ever eat.
Notes
- The USDA RECOMMENDS that you cook at a minimum of 325°F oven temp, which you can also do and the turkey cooks faster. The choice is up to you how you want to cook it.
- NUTRITIONAL VALUES shown are only for a slice of turkey breast meat, and NOT for the entire turkey or any gravy you make!
- You are only restricted in turkey size by what fits into the bag and closes up to cook! If it fits, it cooks!
- Add more cooking time on for larger turkeys.
- If the top of your turkey is getting too brown, cover the top with tinfoil.
- You can choose whatever vegetables you want to place in your turkey cavity, I like an apple, celery and an onion. Whatever you put in there WILL affect the taste!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sean Evan wonderling says
how do you get two different temps
breast and thigh from cooking
in the same bag ?
Karlynn J says
No part of the turkey is the same temperature unless you overcook it. Thinner areas will be hotter and always have a higher temperature than thick areas that take longer for the heat to permeate through the meat and bone. The breast meat now on turkey is bigger (turkeys have been bred for larger breast meat) so it cooks closer to the same temperature as thighs, making for a better result.
Greg Y. says
I was a little nervous cooking the turkey this way, but i gave it a shot. I am soooo glad I did. Moist meat just falling off the bones. Brilliant! Thanks for sharing this with the world. 🙂
Sylvia Roldan says
Best turkey ever! Meat fell off the bones! Lots of compliments on how moist the turkey was!!
Karlynn Johnston says
Awesome! So glad you loved it!
Ophelia Cano says
Can’t give it stars yet, I’m barely making this recipe, hopefully people eating it will be raving. Thank you.
Maria Trunzo says
Been cooking my turkey’s this way for years! Always so good. I do use fresh sage, basil, parsley, oregano, lemon, butter, plus salt & pepper in cavity & on the breast & legs. I put butter under skin of breast & legs. If these herbs are not ones u like, use what u like. Enjoy!
Maria Trunzo says
Been cooking my turkey’s this way for years! Always so good. I do use fresh sage, basil, parsley, oregano, lemon, butter, plus salt & pepper in cavity & on the breast & legs. I put butter under skun of breast & legs. If these herbs are not ones u like, use what u like. Enjoy!
Dianne newton says
I used your recipe today and it was so moist and delicious
JERRY GRIFFIN says
MY MOTHER USED TO BAKE TURKEY AT 200 DEGREES ALL NITE COVERED WITH FOIL ..WAS ABSOLUTELY DELICIOUS.. NOT ANYMORE// NEVER MADE US SICK BUT PEOPLE IN THE KNOW SAID IT WAS WAY TOO LOW…I COOKED MINE A FEW DAYS AGO IN BAG/ PARTS OF IT COULDN’T CHEW IT ENOUGH TO SWALLOW..TOUGH ??? I’M GONNA TRY THIS METHOD FOR SURE…I’M 88 YEARS YOUNG & THOUGHT I KNEW IT ALL,,THANKS !!!!!!!!
Joyce Cosh says
I have been cooking turkeys for years & I ALWAYS put the stuffing in the bird & cook some extra outside of it & combine it. I also always rub the turkey UNDER the skin with a compund butter I make with my own herbs I grow & some spices. I have a 20 lb turkey this year & I am cooking it low & slow as always, some chicken broth in the bottom of the pan & at about 330F. I think it will take about 41/2 -5 hrs , testing it with meat thermometer at the 4 hr mark just to be sure. I had a bad experience at my MIL’s once with a rare turkey & I am always worried it will be undercooked or dried out. But after 50-some years of doing it, I think I got it nailed. (Fingers crossed) Happy Thanksgiving from Saskatchewan!!
Jackie says
Joyce, I discovered a few years ago that putting spices under the skin with room temperature butter is awesome tasting!!So moist, too!
Michelle says
My turkey came out wonderful! I will be using this recipe every year! For the person who said their turkey was way overdone in four hours, you really need a meat thermometer to gage when to take the turkey out. Never go by a exact time, but by the recommend temps of the meat, which is listed in this recipe.
diane says
Can you make this turkey a day ahead? if so please provide instructions
Kathleen says
I used this recipe for a 25 lb turkey and had to take it out of the oven earlier than the 5 hours you recommend because the temperature in the meat was high enough. It was moist and delicious. I gave the recipe to my SIL and she forgot and cooked it at 350 degrees for too long and dried it out. It’s all about the low and slow, and the broth, of course.
Denise says
I made Thanksgiving dinner this year for the first time in over 12 years…I used a 7.5 lb turkey breast with bone, used a recipe very close to yours and added a can of Sprite, instead of broth. I used my oven probe to gauge the 165F mark and this bird was delicious. Cooked in about 2 hours at 350F. Moist and browned. And no messy clean up.
Bridge says
I was struggling on how to cook my turkey this year. I have only made a few. I found this recipe and chose it. BOY am I glad I did, I feel like I knocked it out of the ballpark. So very good! I will be making this every year now. Thank you so much. Here are a few pictures. It won’t let me share my photos. Sorry.
Kevin says
Wish I had seen your comment a few days ago. This recipe just ruined my Thanksgiving.
Natalie says
Are you supposed to cook this Turkey with a lid at all?
Cindy says
Hello! Can you cook a boneless turkey breast the same way? In the bag with the broth?
DeborahB says
Ive been cooking my stuffed turkeys in the bag with an added (any) beer for years & never a failure. Plan for an extra hour above what the bag instructions say though for stuffed or unstuffed has been my experience. Got home an hour late late from hiking yet the bird was excellent! Very moist & no babysitting required.
DeborahB says
Sorry-don’t use broth but a bottle of beer instead & cooking spray the inside of the bag instead of oiling the bird.
Nik14 says
I’ve used cooking bags for my turkeys for years but will add the broth next time. I also brine it the night before. Anyway, you didn’t mention adding the tablespoon of flour that is in the oven bag instructions. I always do this.
Patricia ANN Walsdorf says
what does the flour do?
Judy says
Cooked an 18# fresh turkey following this recipe… unfortunately after 4 hrs my was waaaay overdone. Never again..
Diane Fisher says
My family couldn’t stop raving about how tender and moist the turkey was. I stuffed the turkey and even the stuffing was a hit. A new family favorite!
Michelle says
The best turkey recipe/ so tender and delicious , I couldn’t even put on to plate to carve / it was falling off the bone
Kristin says
Using this recipe this year and linking to it on my blog! I’m not a huge turkey fan, but this looks so delicious!
Judie says
I like stuffing cooked in turkey… can you do this and any different instructions? The new information that I will do is adding the broth in bag.
Angie says
Can i come over for dinner, everything you make looks so delicious.
Darcy Nordvick says
I made this. By the recipe! It worked! Tender and good! Thank you! Grama ‘not that good in the kitchen’. I wish I had used the same recipe for my roast. lol
Debbie Leonard says
This came out perfectly! I have been using roasting bags for years, but have never added broth. It made the turkey so moist. Loved the parsley & salt rub. Stuffed with onion, celery & apple. Everything added flavor to the soup that I made with the carcass.
Robert says
Can a 5 lb breast be cooked the same way in a bag. I want to try it.
Any cooking tips?
Bonnie B says
I made this almost exactly as the directions called for a 18.5 lb turkey with a few minor differences. Instead of apples I used carrots and also threw in 5 whole cloves of garlic with the chopped celery and onion. I used chicken stock instead of turkey (that’s all I had on hand) and with the parsley-sea salt mix I added white pepper too! I baked it at 350 instead of 300…for 2 hours and 45 minutes then turned the heat down to 250 after cutting the bag and letting it crisp up the skin for an additional 15 minutes. It turned out beautifully. I really wanted to cook it at 300 to see how it would turn out but I was a little nervous cooking at that low of a temperature but I realize I probably could’ve gotten away with it only it may have taken a little longer which would have been fine. Maybe next year. Thank you!
Jackie says
Could you send a recipe for a turkey breast? I’ve never baked one before. Thanks, Jackie
Kathleen says
I used this recipe for a 25 lb turkey and had to take it out of the oven earlier than the 5 hours you recommend because the temperature in the meat was high enough. It was moist and delicious. I gave the recipe to my SIL and she forgot and cooked it at 350 degrees for too long and dried it out. It’s all about the low and slow, and the broth, of course.
Marissa says
What about an 11lb turkey? (10.8lbs) HOw long would you recommend Cooking for?