How to cook a turkey in an oven bag: times by weight, temperature and the safety rules

An oven bag holds the turkey's moisture inside while it roasts at 350°F, and the bird finishes well ahead of an open roast at 325°F. The bag maker, Reynolds, publishes the times and steps; USDA FSIS says to follow the manufacturer's guidelines when you use one, and adds a few rules of its own.

Times by weight

Reynolds' oven-bag times at 350°F, with USDA's open-roast times at 325°F for comparison:

Turkey weight	Oven bag, unstuffed (350°F)	Oven bag, stuffed (350°F)	Open pan, unstuffed (USDA, 325°F)
10–12 lb	1½–2 hours	2–2½ hours	2¾–3 hours (8–12 lb)
12–16 lb	2–2¼ hours	2½–2¾ hours	3–3¾ hours (12–14 lb); 3¾–4¼ hours (14–18 lb)
16–20 lb	2¼–2½ hours	2¾–3 hours	4¼–4½ hours (18–20 lb)
20–24 lb	2½–3 hours	3–3½ hours	4½–5 hours
Bone-in breast, 8–12 lb	1¾–2¼ hours	n/a	See the breast-only guide

Both sets of times are estimates. The turkey is done when a thermometer reads 165°F in the thickest part of the breast, the innermost thigh and the innermost wing. Reynolds checks the thigh through one of the slits; the thermometer guide covers all three spots. Reynolds notes that some cooks take the thigh to 180°F for meat that is more well-done.

Step by step

From Reynolds' instructions, with USDA's rules added:

1. Thaw the turkey completely. USDA says never to cook a frozen turkey in an oven bag (more below). The thawing guide has the fridge times. Remove the neck and giblets.
2. Heat the oven to 350°F and put a rack in the lowest position, so the top of the bag stays clear of the heating element.
3. Shake 1 tablespoon of flour in the bag. Reynolds says it helps keep the bag from bursting. Reynolds lists rice, potato or gluten-free flour, cornstarch, cornmeal or matzo meal as substitutes. Matzo meal is usually made from wheat, so for a gluten-free guest pick a certified gluten-free option; the gluten-free host checklist covers the rest of the menu.
4. Set the bag in a roasting pan at least 2 inches deep. Add sliced celery and onion if you like.
5. Brush the turkey with oil or melted butter and put it in the bag. Don't rinse it first; the washing guide explains why.
6. Tie the bag closed and cut six half-inch slits in the top so steam can escape.
7. Tuck the bag ends into the pan. The bag must not touch the oven walls, racks or heating elements, and it must not hang over the pan. It puffs up as it cooks, so leave headroom.
8. Roast without basting until the thermometer reads 165°F.
9. Rest it. Reynolds says to let it stand in the bag for 15 minutes; USDA's general advice for roast turkey is 20 minutes. Then cut the bag open, away from your face because of the steam, and lift the turkey out.

What USDA says about bags

• Never cook a frozen turkey in an oven bag. USDA FSIS says you can't safely open the hot bag to remove the giblet package, and that juices and fat spilling out could start an oven fire. A frozen bird can be roasted in an open pan, at least 50 percent longer. The weight table is how to cook a turkey from frozen, and the cooking methods guide keeps the short version.
• Never use brown paper grocery bags. USDA says they're unsanitary, may catch fire and can give off toxic fumes. Use a commercial oven cooking bag.
• Roaster ovens: bags are fine, USDA says, as long as the bag doesn't touch the sides, bottom or lid. The roaster vs. oven guide compares the two.
• Microwave: USDA's microwave method uses an oven cooking bag. USDA says 12 to 14 lb is the largest turkey most microwaves hold; cook it unstuffed at 50 percent power for 9 to 10 minutes per pound. The oven-broke plan has the details.
• Stuffing: USDA recommends cooking stuffing in a separate dish. If you stuff the bird anyway, Reynolds' stuffed times apply, and the stuffing must reach 165°F in the center too.

Trade-offs

A bag means a shorter roast, no basting, a cleaner pan and a lot of juice for gravy. The cost is skin: the bird cooks in steam, so it won't brown and crisp like an open roast. If the skin matters most to you, roast in an open pan or spatchcock the bird.

The juice in the bag is your gravy base. Pour it into a fat separator and use the giblets guide for the stock. If the bird is done early or late, the off-schedule turkey guide has the hold and rescue steps.