Go Back

Thanksgiving Turkey

A deliciously juicy turkey seasoned with garlic and herbs and cooked to perfection using an oven bag to lock in moisture and flavor.
Print Pin
Course: Main Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Brining & Marinating Time: 1 day
Total Time: 1 day 3 hours

Equipment

  • 1 Turkey Brining Kit (I recommend the one from San Francisco Salt Co)
  • 1 Turkey Brining Bag (usually included with the kit)
  • 1 Large Stock Pot or Bowl (for holding the bag while brining)
  • 1 Turkey-sized Oven Bag
  • 1 Large Roasting Pan
  • 1 Meat Thermometer (I use a digital in-oven version, but any will work)

Ingredients

  • 1 Turkey (12-24 lbs) fully thawed, neck and giblets removed

Butter Mixture (for under the skin)

  • ½ cup Salted Butter
  • 4 cloves Garlic minced
  • 2 tsp Dried Basil
  • 2 tsp Dried Rosemary
  • ½ tsp Pepper

Oil Mixture (for outside the skin)

  • ¾ cup Olive Oil
  • 10 cloves Garlic minced
  • 2 tbsp Fresh Rosemary chopped
  • 1 tbsp Fresh Basil chopped
  • 1 tbsp Italian Seasoning
  • Salt & Pepper to taste

Instructions

Brining:

  • Prepare the brine according to package directions.
  • Place the brining bag in a stock pot or bowl and insert the thawed turkey, breast-side down.
  • Pour in the brine, press out the air, seal the bag, and refrigerate for 1 hour per pound.

Seasoning:

  • Mix all ingredients for the oil mixture and set aside.
  • Mix all ingredients for the butter mixture and set aside.
  • Add 1 tbsp flour to the oven bag, shake to coat the inside, and place it in your roasting pan.
  • Rinse the turkey under cold water, pat dry, and separate the skin from the meat.
  • Spread the butter mixture under the skin.
  • Place the turkey inside the oven bag and pour the oil mixture over it.
  • Rub to coat all exposed skin.
  • Seal the bag, ensuring room for air, and refrigerate for 2 hours before cooking.

Cooking:

  • Preheat oven to 350°F and poke holes in the top of the oven bag.
  • Insert thermometer if using.
  • Bake according to weight (see notes).
  • Remove from oven at 165°F internal temp and rest for 20 minutes.
  • Cut open bag, carve, and reserve drippings for gravy.

Notes

Cooking times (for oven bag method):
  • 10–12 lb turkey: 1½–2 hours
  • 12–16 lb turkey: 2–2¼ hours
  • 16–20 lb turkey: 2¼–2½ hours
  • 20–24 lb turkey: 2½–3 hours
Because the turkey is roasted in an oven bag, it cooks faster than traditional uncovered methods. Always check internal temperature with a meat thermometer for doneness (165°F minimum).