Oven Bag Thanksgiving Turkey

Oven Bag Thanksgiving Turkey Recipe

Servings: 12 to 16
Prep time: About 35 minutes
Cook time: About 13 to 15 minutes per pound
Rest time: 20 to 30 minutes

This recipe is written for a fully thawed 12- to 16-pound turkey. Cooking time is a guide—cook to temperature, not the clock.

Ingredients

For the Turkey

• 1 whole turkey, 12 to 16 pounds, fully thawed, neck and giblets removed
• 3 to 4 tablespoons Uncle Dibbz Durtty Bird Rub
• 2 tablespoons olive oil or melted butter
• 1 lemon, halved
• 1 small onion, quartered
• 4 cloves garlic
• Fresh sage, rosemary, and thyme

For the Oven Bag and Vegetables

• 1 turkey-size oven roasting bag
• 2 tablespoons all-purpose flour
• 1 tablespoon Uncle Dibbz King Creole Blend
• 2 large onions, quartered
• 4 celery stalks, cut into large pieces
• 2 large carrots, cut into large pieces

Instructions

1. Preheat the oven. Heat the oven to 350°F. Set an oven rack low enough for the roasting pan and bag to fit without touching the oven walls or heating elements.
2. Prep the turkey. Pat the turkey very dry inside and out. In a small bowl, mix the Durtty Bird Rub with the olive oil or melted butter to make a loose paste. Rub it all over the turkey, under the breast skin when you can, and inside the cavity. Put the lemon, small onion, garlic, sage, rosemary, and thyme in the cavity. Tie the legs loosely with kitchen twine if desired.
3. Season the bag. Open the oven bag and place it inside a large roasting pan. Add the flour and King Creole Blend. Hold the bag closed and shake it well so the flour and seasoning coat the inside of the bag.
4. Add the vegetables. Put the quartered onions, celery, and carrots in the bag. Shake gently to coat the vegetables in the seasoned flour mixture.
5. Bag the turkey. Place the turkey breast-side up on top of the vegetables. Close the bag with the tie that came with it, following the bag manufacturer’s directions. Cut a few small slits across the top of the bag to vent steam.
6. Roast. Put the roasting pan in the oven and roast for about 13 to 15 minutes per pound. The bag keeps the bird moist, so there is no need to baste. Start checking early if your turkey is on the smaller end of the range.
7. Check for doneness. The turkey is ready when a thermometer reads 165°F in the thickest part of the breast, the innermost thigh, and the wing without touching bone.
8. Rest and save the drippings. Carefully open the bag away from your face—the steam will be hot. Transfer the turkey to a platter or cutting board and let it rest for 20 to 30 minutes. Keep the vegetables and drippings in the bag for the gravy below.

Make Gravy From the Bag Drippings

This is an extra step, not part of the turkey cook. Make it while the turkey rests.

Ingredients

• 2 tablespoons fat skimmed from the drippings, or unsalted butter
• 3 tablespoons all-purpose flour
• About 2 cups strained bag drippings
• 1/2 to 1 cup low-sodium chicken or turkey stock, as needed
• 1/4 to 1/2 teaspoon Uncle Dibbz King Creole Blend, to taste

Instructions

1. Strain the drippings. Carefully pour the bag drippings and vegetables through a fine-mesh strainer into a heatproof bowl or large measuring cup. Press lightly on the vegetables, then discard them. Let the liquid sit for a minute so the fat rises to the top.
2. Build the roux. In a saucepan over medium heat, add 2 tablespoons of the skimmed turkey fat or butter. Whisk in the flour and cook for about 1 minute, until smooth and lightly toasted.
3. Finish the gravy. Slowly whisk in the strained drippings. Add stock a little at a time if you need more liquid. Simmer, whisking often, for 5 to 7 minutes or until glossy and thick enough to coat a spoon. Finish with King Creole Blend to taste; wait to add any extra salt until after you taste it.