Follow these simple, step-by-step instructions on how to cook your turkey this Thanksgiving using the Flavorseal Seasoned Roasting Bag for a moist, tender, evenly seasoned turkey without the need for basting. Also, cooking in the roasting bag makes cleanup a breeze since there’s no messy pan to scrub afterward - that’s one less thing to worry about during this busy holiday season!
1 turkey (12 to 24 lbs), thawed
1 18″x24″ Garlic Herb Seasoned Roasting Bag
1 large roasting pan (at least 2 inches deep)
** For best results, we recommend that you place the turkey in the seasoned roasting bag in the refrigerator for 8-12 hours or overnight. This resting period will allow the seasoning to transfer to the turkey and lock in the natural juices of the bird.
Step 1: Preheat oven to 300°F.
Step 2: Place the roasting bag in the bottom of a roasting pan with the seasoning side on top. Open the bag.
Step 3: Remove neck and giblets from turkey. Rinse turkey.
Step 4: Place turkey, breast side up, inside the roasting bag. Close the bag so it fits snugly around the turkey and close with the tie. Gently run your hands across the top of the bag to press the seasoning into the turkey.
Step 5: Fold the bag under turkey. Using a knife, carefully cut three 1-inch slits along the top of the bag. Insert a meat thermometer through a slit in the bag into thickest part of the inner thigh or breast.
Step 6: Place roasting pan in oven, allowing room for bag to expand during cooking without touching heating elements, walls or racks.
Step 7: When turkey is cooked, let the turkey rest in the closed roasting bag for 15 minutes. Gently loosen the roasting bag from the surface of the turkey, and carefully cut the bag open. Transfer the turkey to a platter for carving.
Suggested Roasting Times:
|Size of Turkey||Roasting Time||Desired Temp
|12-16 lbs||3 – 3½ hours||180° F||170° F|
|16-20 lbs||3½ – 4 hours||180° F||170° F|
|20-24 lbs||4 – 4½ hours||180° F||170° F|
Note: Cooking at higher temperatures or for longer times may result in undesirable burning.