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Herb Butter Roasted Turkey in an Oven Bag

Herb butter roasted turkey in an oven bag, finished golden brown with fresh sage and lemon
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This herb butter roasted turkey cooks in an oven bag with garlic, lemon, and fresh herbs for tender, juicy meat and an easy, flavorful holiday centerpiece.

Ingredients

Units Scale

Herb Butter Turkey

  • 1 whole turkey (12 to 16 pounds, fully thawed and brined)
  • 1 cup salted butter (softened)
  • 4 cloves garlic (finely minced)
  • 1/4 cup fresh parsley (finely chopped)
  • 1/4 cup fresh sage (finely chopped)
  • 1/4 cup fresh chives (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 2 sprigs fresh rosemary (leaves removed and finely chopped)
  • 1 lemon (zested)
  • 2 teaspoons seasoned salt (reduce as needed for a heavily brined turkey)
  • 1 turkey-size oven roasting bag
  • 1 tablespoon all-purpose flour

Optional for the Cavity

Instructions

Prep

  1. Heat the oven to 350°F and position a rack near the center of the oven.
  2. Remove the turkey from its packaging. Take the neck and giblets from the cavities and reserve them for gravy or stock if desired.
  3. Pat the turkey thoroughly dry inside and out with paper towels.
  4. Combine the softened butter, garlic, parsley, sage, chives, thyme, rosemary, lemon zest, and seasoned salt in a bowl. Mix until evenly distributed.
  5. Carefully work your fingers between the breast meat and skin to loosen the skin without tearing it. Continue toward the thighs where accessible.
  6. Spread about half of the herb butter underneath the loosened skin, distributing it over the breast and upper thigh meat.
  7. Rub the remaining herb butter over the outside of the turkey, including the breast, legs, and thighs.
  8. Tuck each wing backward and underneath the turkey so the tips are protected during roasting.
  9. If desired, loosely place onion, lemon, garlic, celery, or fresh herbs inside the turkey cavity. Do not tightly pack it.

Prepare the Oven Bag

  1. Place the flour inside the turkey-size oven bag.
  2. Hold the bag closed and shake gently until the flour lightly coats the interior.
  3. Set the prepared bag inside a large roasting pan.

Assemble

  1. Transfer the turkey to the oven bag with the breast facing upward.
  2. Close the bag with the included oven-safe tie according to the package directions.
  3. Cut six small slits, about 1/2 inch long, across the top of the bag to vent steam.
  4. Make sure the bag remains completely inside the roasting pan and does not touch the oven walls or heating elements.

Roast

  1. Roast for approximately 2 1/2 to 3 hours. Begin checking near the lower end of the range.
  2. Insert an instant-read thermometer into the thickest breast and innermost thigh without touching bone.
  3. Continue roasting until the breast reaches at least 165°F and the thickest part of the thigh reaches approximately 175°F.

Rest and Carve

  1. Remove the roasting pan from the oven and let the turkey rest in the bag for about 15 minutes.
  2. Carefully cut open the top of the bag, keeping your hands and face away from the escaping steam.
  3. Transfer the turkey to a carving board or serving platter. Carve and serve while warm.

Equipment

Notes

  • Seasoned salt: Reduce it if the turkey was heavily brined.
  • Fresh herbs: If necessary, use approximately one-third as much dried herb as fresh.
  • Unsalted butter: It may replace salted butter; add salt only after accounting for the brine.
  • Pan juices: Strain the liquid from the bag and remove excess fat before using it for gravy.
  • Storage: Refrigerate leftovers within 2 hours and use within 3 to 4 days.
  • Freezing: Remove meat from the bones, add a little broth or pan juice, and freeze for up to 3 months.
  • Reheating: Reheat covered with broth or gravy until the turkey reaches 165°F.

Nutrition

Find it online: https://jennifercooks.com/herb-butter-rubbed-turkey/