This recipe comes from a friend’s mother and has consistently produced the juiciest, most tender oven-roasted turkey I’ve ever made. It’s an easy, forgiving method that helps prevent the common problem of dry white meat. The key is simple: a food-grade oven roasting bag and a low-and-slow approach that braises the bird as it cooks. Read on for a clear, step-by-step method to make a reliably delicious roast turkey.
This technique isn’t my original creation — it’s a holiday classic from my ex-mother-in-law — but it consistently yields turkey that falls off the bone and stays moist. It may not give you dramatic photo-ready slices, but it will give you the best turkey on the table.
The real secret is using a clear, food-grade oven roasting bag sized for a turkey. Do not use brown paper bags — they are not designed for high-heat cooking and are not food-grade for this purpose. Oven bags are manufactured to withstand oven temperatures and to be safe for cooking. Using one once or twice a year to achieve a perfectly moist turkey is both practical and safe when you use the right product.
How to Cook a Turkey
Below is a straightforward, step-by-step guide. The turkey shown in the photos is 13 lbs; adjust cook time for larger birds. Note: the USDA recommends a minimum oven temperature of 325°F for poultry; this recipe cooks at 300°F for a longer, gentler braise but you may choose 325°F if you prefer faster cooking.
- Preheat the oven to 300°F for a low-and-slow roast. If you prefer, you can set the oven to 325°F and shorten the cooking time.
- Combine 1 tablespoon coarse sea salt and 1 tablespoon dried parsley in a small bowl. For larger birds, double the seasoning.
- Pat the turkey dry with paper towels and discard them. Place the turkey inside a large oven roasting bag so the bird is fully enclosed and the bag opening is positioned slightly higher on one side to reduce the chance of juices leaking out.
- Stuff the cavity with quartered onion, celery sticks, apple quarters, or your choice of aromatics.
- Drizzle olive oil over the breast, thighs, and legs, then rub it evenly over the skin (you can skip the bottom).
- Rub the salt-and-parsley mixture evenly over the oiled skin so it adheres and creates a flavorful coating.
- Pour about 1 liter (roughly 4 cups) of turkey or chicken broth into the bottom of the bag — enough to add steam and flavor without washing off the seasoning.
- Seal the bag using the tie that comes with it, and cut 2–3 small vents in the top to allow steam to escape.
- Place the bagged turkey in a deep roasting pan to catch any juices when the bag is opened.
- Roast for about 4–5 hours for a 13 lb turkey, or up to 6–7 hours for a larger bird. If the breast browns too quickly, cover it loosely with foil or reduce the oven temperature slightly.
- Use a meat thermometer to check doneness: the breast should reach at least 165°F and the thigh about 180–185°F. When those temperatures are reached, remove the turkey from the oven and let it rest for 10–15 minutes while still in the bag, then cut the bag open and transfer or carve.
- Carve the turkey in the pan or carefully move it to a platter with help — the meat will be very tender. Use the pan drippings to make a rich gravy.
The combination of olive oil and a light salt rub helps the skin develop color and texture while the broth inside the bag creates steam that braises the meat. Braising keeps breast meat moist and allows the legs to cook through without drying. The broth also adds flavor to the meat and makes a flavorful base for gravy.
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Oven Roasted Turkey
Ingredients
- 1 turkey, 13–20 lb (15–20 lb recommended for this recipe)
- 1 Tbsp sea salt flakes or coarse salt (double for larger birds)
- 1 Tbsp dried parsley (or fresh, chopped)
- 3 Tbsp olive oil
- 1 liter turkey broth (or chicken broth as a substitute)
- 1 large turkey-sized food-grade oven roasting bag
- 1 yellow onion, peeled and quartered
- 2 celery stalks, washed and cut into sticks
- 1 apple, cored and quartered (optional)
Instructions
- Preheat the oven to 300°F (or 325°F if you prefer a recommended minimum temperature).
- Mix salt and parsley in a small bowl.
- Pat the turkey dry and place it into the oven bag with the opening positioned slightly higher on one side.
- Stuff the cavity with onion, celery, apple, or other aromatics.
- Drizzle and rub olive oil over the breast, thighs, and legs.
- Rub the salt-and-parsley mixture evenly over the skin.
- Pour the broth into the bottom of the bag, being careful not to wash seasoning off the skin.
- Seal the bag with the provided tie and cut 2–3 small vent holes for steam.
- Place the bagged turkey in a deep roasting pan and roast for 4–7 hours depending on size (about 4–5 hours for 13 lb; add time for larger birds).
- Check internal temperatures: breast 165°F minimum, thigh 180–185°F. When reached, remove from oven and let rest 10–15 minutes before opening the bag.
- Carve in the pan or transfer carefully to a platter. Use the drippings to make gravy.
Notes
- The USDA recommends cooking poultry at a minimum of 325°F; cooking at 300°F is a gentler alternative that takes longer but yields very moist meat.
- Nutrition values provided are estimates for a serving of turkey breast and do not include gravy.
- If the top of the turkey browns too quickly, tent with foil.
- Choose any cavity aromatics you like — they will influence the final flavor.
- Ensure the roasting bag is food-grade and intended for oven use; do not use brown paper bags.
Nutrition Information (approx.)
Calories: 98 kcal per serving (estimate). Protein, fat, sodium, and other values will vary by portion size and ingredients used. These values are approximate and based on a standard calculation.