1. Preheat the oven
Preheat your oven according to the roasting-bag manufacturer’s directions, commonly around 350°F (175°C). Place the oven bag inside a large roasting pan.
2. Prepare the bag
Add the flour to the oven bag and shake it around to coat the inside. This is important because roasting-bag manufacturers typically call for flour to help prevent the bag from bursting.
3. Prepare the turkey
Remove the neck and giblets from the turkey cavities. Pat the turkey dry with paper towels.
4. Season it generously
Combine the softened butter, olive oil, salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Rub the mixture all over the turkey, including underneath the skin over the breast where possible.
5. Add the aromatics
Place the onion, celery, carrots, lemon, and garlic inside the turkey cavity. Don’t pack the cavity tightly.
6. Place it in the bag
Carefully place the turkey breast-side up inside the prepared roasting bag. Close the bag using the oven-safe tie supplied with it.
7. Vent the bag
Cut the number and size of small slits specified on your roasting-bag package—often several small slits across the top. Don’t use an ordinary plastic bag, and make sure the roasting bag does not touch the oven walls or heating elements.
8. Roast the turkey
Place the roasting pan on a lower oven rack and cook according to the turkey’s weight and the instructions supplied with your particular oven bag. Cooking time can vary significantly with turkey size.
9. Check the temperature
Don’t rely only on cooking time. Check the thickest parts of the breast and thigh with a food thermometer, avoiding the bone. The turkey should reach at least 165°F (74°C).
10. Rest before carving
Carefully open the bag—hot steam will escape. Transfer the turkey to a platter and let it rest for about 20–30 minutesbefore carving.
The juices collected in the bottom of the bag are also excellent for making homemade turkey gravy.
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