How to Cook a 20-Pound Turkey in a Bag

Cooking a 20-pound turkey in an oven bag is a fantastic way to ensure moist, juicy meat and a golden, flavorful skin. Oven bags trap steam and heat, reducing cooking time and locking in flavor. Here’s a step-by-step guide to preparing your turkey.

What You’ll Need

20-pound turkey (thawed)
Oven bag (specifically for turkey size, often labeled “Turkey Oven Bag”)
2 tablespoons all-purpose flour
Seasonings (salt, pepper, garlic powder, paprika, herbs, etc.)
Vegetables for aromatics (optional): carrots, celery, onions
Roasting pan with a rack
Meat thermometer

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C).

2. Prepare the Turkey

Thaw the Turkey Completely: Ensure the turkey is fully thawed, as partially frozen poultry cooks unevenly.
Clean and Dry: Remove the giblets and neck from the turkey cavity. Rinse the turkey (optional) and pat it completely dry with paper towels.
Season: Rub the turkey with a mix of butter or oil and your preferred seasonings. Don’t forget to season inside the cavity! For added flavor, stuff the cavity with aromatics like onion, garlic, rosemary, or lemon slices.

3. Prepare the Oven Bag

Sprinkle 2 tablespoons of all-purpose flour inside the oven bag. Hold the open end closed and shake the bag to coat the interior evenly. This prevents the bag from bursting during cooking.
Optional: Add chopped vegetables like carrots, celery, and onions to the bottom of the bag to create a flavorful base and elevate the turkey for even cooking.

4. Place the Turkey in the Bag

Place the turkey breast-side up inside the floured bag.
Position the bag and turkey in a large roasting pan with a rack to keep it from sitting in its juices.
Secure the bag with the provided tie or a heatproof string. Trim any excess bag material to prevent it from touching the oven walls.

5. Cut Slits in the Bag

Cut 4–6 small slits (about 1-inch each) in the top of the bag to allow steam to escape and prevent the bag from bursting.

6. Roast the Turkey

Cook the turkey for about 2.5 to 3 hours. Oven bag cooking times are shorter than traditional roasting. A 20-pound turkey generally requires about 8–10 minutes per pound in a bag at 350°F.
Begin checking the internal temperature after 2.5 hours. Insert a meat thermometer into the thickest part of the breast and thigh without touching the bone.
- Breast Temperature: 165°F (74°C)
- Thigh Temperature: 175°F (80°C)

7. Let It Rest

Once the turkey is fully cooked, carefully remove it from the oven.
Cut open the oven bag (be cautious of hot steam) and transfer the turkey to a cutting board or platter.
Let the turkey rest for 20–30 minutes before carving to allow the juices to redistribute.

Optional Tips for Success

Crispier Skin: If you prefer extra crispy skin, carefully open the bag during the last 20–30 minutes of cooking and baste the turkey with its juices.
Drippings for Gravy: Save the drippings from the bag to make a delicious gravy. Strain the liquid and use it as the base for your gravy recipe.
Monitor Temperature Closely: Overcooking can dry out the turkey, so use a meat thermometer to ensure accuracy.

Final Thoughts

Cooking a 20-pound turkey in an oven bag is a convenient way to achieve a perfectly moist bird with less mess and stress. With these easy steps, your turkey will be a centerpiece to remember!