Roasted Turkey in a bag

Every year I try to remember what I did last time.  I decided it is time to record it.

 Roasted Turkey in a bag

1 Whole turkey 12-24 pounds, thawed

1 large oven safe roasting bag

1/2 to 2/3 c. butter, softened 

1 t. salt

1 t. pepper

2 T. dried herbs (sage, rosemary, thyme, parsley)

4 cloves garlic, minced

small sprig of rosemary (opt)

1 onion, roughly chopped

3 stalks celery

2 carrots, roughly chopped

1 T. flour

Preheat oven to 350.  Place oven rack one level below the center.

Mix together the softened butter with salt and pepper, garlic, and herbs.  

Remove the neck and giblets and tuck the wings under or tie them back.  

Rub the entire turkey generously with the butter mixture, even rub some under the skin of the turkey.  .  Place the rosemary, celery, carrots and onion in the cavity of the turkey.

Put flour in the roasting bag and then place the turkey inside the bag.  Seal the bag and cut several slits on top the bag to allow steam to escape.  Place the bagged turkey in a large roasting pan.  Roast according to weight.

12 - 15 pounds = 2 to 2.5 hours

15 - 20 pounds = 2.5 to 3 hours

20 - 24 pounds = 3 to 3.5 hours

Check for doneness by ensuring that the internal temperature in the thickest part of the thigh is 165 degrees.  I use a digital oven thermometer.  Reduce heat if the temperture is rising fast.  Low and slow roasted turkey is best.  

Let the turkey rest for 20 minutes before carving.  Carefully remove the bag and carve the turkey.  

Last year we raised our own turkey.  It dressed out over 40 pounds!!  It was huge and delicious.  We roasted it all night.  Here are a few photos of it.  Notice it in the freezer, it took the whole shelf, on the shelf below it is a store purchased turkey.