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.
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!