Thanksgiving Turkey

Thanksgiving Turkey (Oven Bag Method)

Thanksgiving is probably my favorite holiday in the States. It’s a day dedicated to gratitude—and includes my two favorite ways to love on people: quality time and food. The star of the table is, of course, the turkey. As a South African, turkey wasn’t a regular part of our meals growing up, so this dish still feels like a bit of a treat—and a meaningful symbol of the home we’ve built here.
But I also know how daunting it can feel for newcomers. If you’re a recent immigrant or celebrating Thanksgiving for the first time away from your home country, this recipe is for you. It’s nearly foolproof and delivers a juicy, flavorful turkey with minimal stress.

My Thanksgiving Timeline

Here’s how I usually plan my turkey prep:

• Sunday – Take the turkey out of the freezer and place it in the fridge to thaw.

• Monday – Still thawing!

• Tuesday – Brine the turkey overnight in the fridge.

• Wednesday – Season the turkey and let it rest overnight.

• Thursday – Let it come to room temperature, then cook according to the recipe.

Brining the Turkey

Don’t let the word “brine” intimidate you. It’s one of the easiest ways to ensure a juicy turkey. I usually use a brining kit to simplify the process—either from San Francisco Salt Co. or Kinder’s.

1. Prepare the brine according to the package directions.
   
2. Place your thawed turkey (breast-side down) in a large brining bag inside a stock pot.
   
3. Pour the brine over the turkey, seal the bag tightly, and refrigerate for about 1 hour per pound.

Seasoning & Marinating

I make two seasoning mixtures:

• Olive oil + fresh herbs for the outer skin

• Butter + dried herbs for under the skin

Both mixtures—one with butter and dried herbs, the other with olive oil and fresh herbs—include rosemary, basil, and garlic.

After removing the turkey from the brine, rinse it under cold water to get rid of any herb remnants and then pat it dry with paper towels. Using your hands or the handle of a wooden spoon, gently loosen the skin from the breast and leg meat, being careful not to tear it. Then scoop and smooth the butter mixture underneath the skin, leaving clumps behind to melt and flavor the meat as it roasts.

Next, prepare the oven bag with a bit of flour (as the directions suggest) and place the turkey inside, legs toward the bag’s opening. Pour the herbed olive oil over the top, making sure not to spill any outside the bag, and then lightly rub it in with your hands to coat the skin evenly. Once it’s sealed—leaving just enough air so the bag won’t cling to the turkey—place the roasting pan in the fridge until it’s time to bring it to room temperature before cooking.

Tie the bag loosely, allowing room for air so the bag doesn’t cling to the bird. Refrigerate the turkey overnight.

Cooking the Turkey

1. Two hours before roasting, remove the turkey from the fridge.
   
2. Preheat your oven to 350°F, and poke several small slits in the top of the oven bag to allow steam to escape.
   
3. Roast according to the following approximate cook times (based on turkey weight):
   • 10–12 lb: 1½–2 hours
   • 12–16 lb: 2–2¼ hours
   • 16–20 lb: 2¼–2½ hours
   • 20–24 lb: 2½–3 hours

Because the oven bag retains steam and heat, your turkey will cook faster than traditional open roasting. When the internal temp reaches 165°F in the thickest part of the breast and thigh, remove from the oven. Let it rest in the bag for 20 minutes, then carefully cut the bag open, reserving the juices for gravy.

Gravy (Optional)

Pour the turkey drippings into a saucepan, bring to a simmer, and thicken with a cornstarch slurry for a rich, flavorful gravy.