You might think, “Can I just throw the turkey in the bag straight from the fridge?” Nope! Let it sit at room temperature for about 30 minutes first. This helps it cook more evenly.
Another oopsie: not flouring the bag. Shake a tablespoon of flour inside the bag before adding the turkey. This prevents the bag from bursting and helps thicken those gorgeous drippings.
And for the love of all that is savory, do not open the bag to peek every 20 minutes. Each time you open the oven door, you lose heat, and the cooking time gets shaky. Trust the bag. It’s doing its job.
What If I Have A Frozen Turkey?
Oh boy, the frozen turkey question. Do not cook a frozen turkey in a bag. Seriously, just don’t. Thaw it completely in the fridge first (allow 24 hours per 4-5 pounds).
Cooking a frozen bird in a bag is a recipe for dry, uneven meat and a longer time than you have patience for. Plus, you might hit the deadline for Thanksgiving by New Year’s. Plan ahead, my friend.
If you’re in a panic, a cold-water bath (changing water every 30 minutes) can thaw it faster. But the bag method works best with a defrosted bird.
