Get Turkey Bag Instructions

Let turkey stand in the bag for 15 minutes after removing from the oven. Then cut the bag open with cooking shears or a paring knife. To remove the turkey from the bag, insert serving forks in the neck and chest cavity of the turkey. Then simply lift your Oven Bag Turkey and transfer to a serving dish for dinner.

Flour should be added to the Oven Bag to protect against splitting. As meats cook, layers of fat and water accumulate. Without the flour, a layer of water may form under the layer of melted fat. The water under the fat will boil.

Always shake one tablespoon of flour in an oven bag before cooking. It protects the bag against bursting and thickens juices so sauces and gravies cook right with the meat no extra pots or pans! More than one tablespoon may be used to create a thicker gravy.

If you're baking it at 325°F (the lowest temperature the USDA recommends), you'll need to bake a 20-lb turkey in the oven for 4 to 5 hours if it's unstuffed, and 4 ¼ to 5 ¼ hours if it's stuffed.

When calculating your roasting time, plan on about 15 minutes per pound. 4. A turkey will cook more evenly if it is not densely stuffed.

Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

For stuffed turkey, add 30 minutes to roasting time. To brown turkey, remove foil tent after 1 hour of roasting. For easy slicing, cover turkey with foil and let stand 15 minutes.

Turkey INSTRUCTIONS: Preheat oven to 350°F. Add 1Tbsp flour, 2 stalks sliced celery and 1 medium sliced onion to oven bag. Spray inside of bag with non-stick cooking spray if desired.

The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb turkey), or 15 minutes per pound for a stuffed turkey.

We tested this with and without an oven roasting bag; the turkey had moist meat and crisped skin either way, but the bagged version cooked faster, was easier to clean up and softened the garlic more thoroughly. ... There is no need to reheat the turkey. (In fact, it might overcook the bird.)