Juicy Oven Bag Turkey with Compound Butter & Homemade Gravy
This foolproof turkey is coated in a flavorful compound butter, roasted in a Reynolds Oven Bag for perfect moisture, and finished with golden homemade gravy from the pan drippings.
Step 1: Thaw the Turkey- Allow 24 hours of fridge thawing per 4–5 pounds of turkey. (15 lb = about 4 days) Keep the turkey in its original packaging on a rimmed tray to catch drips.
Step 2: Remove the turkey from packaging over the sink. Take out the neck and giblet bag from both cavities.
(Optional) Rinse inside and out with cold water, then pat completely dry — dry skin = crispy skin!
Step 3: Loosen the Skin-Gently slide your fingers under the skin over the breast and thighs, creating little pockets for butter. Work slowly to avoid tearing.
Step 4: Add Aromatics: Skip traditional stuffing for this method (it changes cooking times).
Fill the cavity with zested lemon halves, 1 medium onion, halved or quartered, and a fresh herb bouquet of parsley, sage, rosemary and thyme tied with kitchen twine.
Step 5: Make the Compound Butter- In a medium bowl, mix together: Butter, lemon zest, salt, pepper, garlic powder, onion powder, paprika, thyme, sage, and rosemary. Rub half under the skin and half over the outside of the turkey. Tuck wings under and tie legs with kitchen twine.
Step 6: Roast in an Oven Bag-Preheat oven to 350°F.
Spray the inside of the Reynolds Oven Bag lightly with cooking spray. Add 1 Tbsp flour to the bag and shake to coat. (This prevents the turkey from sticking to the bag)Place the bag in a large roasting pan and add the turkey breast-side up. Seal the bag with the included tie. Cut six ½-inch slits in the top to vent. Insert a wireless meat thermometer into the thickest part of the breast or thigh (not touching bone). Roast until the thermometer reads 165°F, about 2-3 hours. No basting needed! The oven bag locks in moisture.
Let the turkey rest in the bag for 20–30 minutes before carving.
Carefully cut open the bag, transfer the turkey to a platter, and carve.
Step 7: Make the Gravy: Pour pan drippings into a fat separator or measuring cup and let fat rise. Measure ¼ cup fat into a saucepan over medium heat. Whisk in ¼ cup flour; cook 2–3 minutes until golden. Slowly whisk in 2–3 cups drippings/broth until smooth. Simmer 5–10 minutes, stirring, until thickened. Add butter and season with salt and pepper to taste.
Serve your delicious carved turkey with warm homemade gravy and enjoy!
