An XL turkey roasting bag is a game-changer for holiday cooking. It traps steam, speeds up cooking, and keeps the turkey incredibly moist, freeing up your oven for other dishes. This method is perfect for large birds (up to 24 lbs) and ensures a juicy, flavorful turkey with minimal fuss.
Ingredients
- 1 XL turkey roasting bag (for turkeys up to 24 lbs / 11 kg)
- 1 turkey (12–24 lbs / 5.4–10.9 kg), fully thawed
- 2 tbsp (30 g) all-purpose flour
- 1 onion, quartered
- 2 celery stalks, cut into 2-inch pieces
- 2 carrots, peeled and cut into 2-inch pieces
- 4 sprigs fresh thyme (or 1 tsp dried)
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 1 lemon, halved
- 4 tbsp (60 g) unsalted butter, softened
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) salt
- 1 tsp (2 g) black pepper
- 1 cup (240 ml) low-sodium chicken broth
Instructions
- Preheat oven to 350°F (175°C). Remove turkey from fridge and let sit at room temperature for 1 hour.
- Pat turkey dry with paper towels. Gently loosen skin over breast and rub butter under the skin. Rub olive oil over the entire skin. Season inside and out with salt and pepper.
- Place onion, celery, carrots, thyme, rosemary, and lemon halves inside turkey cavity. Do not overstuff—leave room for air circulation.
- Add flour to the XL roasting bag, shake to coat the inside. This prevents the bag from bursting and helps thicken juices.
- Place turkey in the bag, breast side up. Pour chicken broth around turkey (not over skin). Close bag with the provided tie, then cut six 1-inch slits in the top to allow steam to escape.
- Place bag in a roasting pan at least 2 inches deep. Roast at 350°F (175°C) for 12–15 minutes per pound. For a 20 lb turkey, that’s about 4 hours. Check temperature at the thickest part of the thigh without touching bone: safe minimum is 165°F (74°C) per USDA FSIS. If using a pop-up thermometer, still verify with an instant-read.
- When turkey reaches 165°F (74°C), remove from oven. Let rest in the bag for 20–30 minutes before opening—this allows juices to redistribute and temperature to rise slightly.
- Carefully cut open the bag, transfer turkey to a cutting board. Strain pan juices for gravy, if desired.
Tips
- Thaw completely: Never roast a frozen turkey. Thaw in fridge 24 hours per 5 lbs (2.3 kg). A 20 lb turkey needs 4–5 days.
- Don’t overfill: Leave at least 2 inches between turkey and bag opening for steam circulation.
- Use a thermometer: Rely on temperature, not time. Turkey is safe at 165°F (74°C) in the thigh, but breast meat is best at 160°F (71°C) for moisture—it will rise to 165°F during rest.
- No browning? For golden skin, open the bag for the last 20–30 minutes and increase oven to 425°F (220°C). Watch closely.
Serving Suggestions
Carve the turkey and arrange on a platter. Serve with classic sides like mashed potatoes, green bean casserole, cranberry sauce, and dinner rolls. The pan juices make an excellent gravy—just skim fat and thicken with cornstarch slurry.
Variations
- Herb butter: Mix 1 stick (113 g) softened butter with 2 tbsp chopped sage, 1 tbsp chopped rosemary, and 2 cloves minced garlic. Rub under skin.
- Citrus twist: Add orange slices and a cinnamon stick to cavity for a subtle sweet aroma.
- Spicy rub: Combine 1 tbsp smoked paprika, 1 tsp cayenne, 1 tsp garlic powder, and 1 tsp onion powder. Rub over skin before bagging.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking. Store in airtight containers for up to 4 days. Reheat slices in a 350°F (175°C) oven with a splash of broth, covered, until internal temperature reaches 165°F (74°C). You can also freeze shredded turkey in freezer bags for up to 3 months.
Frequently Asked Questions
Can I use a regular roasting bag instead of XL? No—a regular bag is too small and may burst. Use XL for turkeys over 12 lbs.
Do I need to add flour to the bag? Yes, it prevents the bag from bursting and helps thicken the juices into gravy.
Can I stuff the turkey with stuffing? It’s safer to cook stuffing separately—stuffed turkeys take longer and may not reach safe temperature in the cavity. If you must stuff, ensure stuffing reaches 165°F (74°C).
Why is my turkey skin not crispy? The bag traps moisture, so skin stays soft. For crisp skin, open the bag for the last 20–30 minutes at high heat.
Can I use the bag for a turkey breast only? Yes, adjust cooking time to about 10–12 minutes per pound and check temperature at the thickest part.
Is it safe to roast in a bag? Yes, the bags are food-safe and designed for oven use. Never use trash bags or any non-food-grade plastic.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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