How to Cook a Turkey in an Oven Bag

If you’re aiming for an easy method to cook an extra juicy, tasty turkey with plenty of flavorful juices for gravy, oven bags are the best method. However, if you prefer crispy, roasted brown skin, you’ll want to skip the oven bag and try using one of our other methods on how to cook a Thanksgiving turkey. Explore the pros and cons of using oven bags vs. foil turkey cooking methods and more.

No. Reynolds Kitchens® Oven Bags are not intended for use as a container for brining because the pressure from a large amount of liquid may cause the oven bag seam to burst.

Yes, the oven bag will produce plenty of liquid for gravy.

Flour is always needed to help prevent the bag from bursting and help blend the fats and juices during cooking. You can use any type of flour such as wheat, rice, potato, or gluten-free flour. Cornstarch, corn meal, matzo meal, or finely crushed crackers also work well as flour substitutes.

Yes, you can cook two small turkeys or two turkey breasts at the same time if your oven is large enough for the heat to circulate between the pieces of meat and for the bag(s) to expand without touching the oven racks or walls. You can use one turkey-size oven bag or two large-size oven bags. Cook for 15 minutes longer than the cooking time of the largest piece of meat. Then, check both pieces of meat for doneness with a meat thermometer.

Yes, add 15 minutes to the total cooking time of the largest breast then check the temperature of both breasts using a meat thermometer to determine doneness.

We do not recommend placing multiple Turkey Oven Bags in the oven at the same time. You can use two regular-size bags simultaneously but ensure there is enough room between the bags for the heat to circulate. The bags should never touch the oven walls or heating elements.

Yes, you can, but it is not necessary with Reynolds Kitchens® Oven Bags because the bag holds in all the juices and moisture, so the turkey bastes itself and cooks tender and juicy.

Reynolds Kitchens® Oven Bags are not intended for cooking a turducken.

Yes. Larger turkeys sixteen pounds and up that are fully thawed and cooked in an oven bag can cook up to one hour faster than the turkey package directions. See the oven bag cooking chart for estimated times.

A temperature of 350°F is necessary for the turkey to cook quickly and brown evenly in the oven bag. See the oven bag cooking chart for estimated times.

Brushing your turkey with butter or margarine with a bit of paprika to the seasonings will help to turn it into a delicious golden brown inside the oven bag. And here's a fun fact: the bigger the turkey, the deeper the golden hue it'll acquire as it spends more time cooking. Don't expect that cooking a turkey in a bag will result in crispy skin, but you'll have a turkey bursting with moisture and juiciness when you roast it in an oven bag.

The USDA states that poultry is safe to eat when cooked to 165°F and checked with a meat thermometer in several places, not touching the bone. If you prefer well-done poultry with no pink juices, cook it until the thigh (not touching the bone) reaches an internal temperature of 180°F.

Reynolds Kitchen® Oven Bags are safe up to 400°F. They are heat-resistant but should not be used for broiling or exposed to direct flames or coils. Do not use oven bags in countertop electric roaster ovens, countertop convection ovens, halogen light ovens, toaster ovens, or grills.

For food safety reasons, turkey should not be cooked at an oven temperature lower than 325°F. Cooking overnight or all day is not recommended. According to the USDA, for food safety reasons, never partially cook a turkey and finish cooking it later.

Cooking time varies based on the size of your turkey. Please refer to our oven bag cooking times chart.

Yes. The oven bag may be prepared and stored in the refrigerator the night before. Do not forget to cut the slits in the oven bag the day of cooking.

No, never open the oven bag and return it to the oven. Drippings from the edges of the bag may fall outside the roasting pan onto the bottom of the oven, which could cause smoking or burning.