- 1 ovenproof bag, 19 x 23 ½ inches
- 1 turkey (8 to 24 pounds), thawed, giblets and neck removed, rinsed and dried
- 2 tablespoons melted butter
- 1 large onion, quartered
- 4 to 6 garlic cloves, peeled
- 3 carrots , peeled and cut into 1 cm pieces
- 1 tablespoon flour
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
- ½ teaspoon ground chili flakes
- ½ teaspoon ground ginger
- 1 teaspoon dried thyme
Preheat oven to 350°F.
In a medium bowl, combine salt, pepper, poultry seasoning, paprika, crushed red pepper flakes, ground ginger, and dried thyme until well combined. Put aside.
Pour the flour into the piping bag. Place the bag 2 inches deep in a large baking dish.
Arrange the onion rings, garlic cloves and carrot pieces in the bottom of the piping bag.
Rub turkey with melted butter. Distribute and rub the spice mixture evenly over the entire turkey.
Place the turkey in a bag and place it on top of the onions and carrots. The opening of the cooking bag must face one end of the baking sheet and not up.
Close and tie with kitchen twine. Cut 4 to 6 slits in the top of the cooking bag.
Place the roasting pan in the oven and roast according to the weight of the turkey. (See weight and cooking time below)
Once the turkey has reached an internal temperature of 40°F at the thickest part of the turkey leg, remove it from the oven and place it in the oven bag for 15 minutes to allow the juices to settle. back to Türkiye.
Remove the turkey from the bag with a fork and place it on the cutting board.Shape and enjoy!
Turkey Cooking Times
1.5 to 2 hours for 8 to 12 pound turkeys
2 to 2.5 hours for 12 to 16 pound turkeys
2.5 to 3 hours for 16 to 20 pound turkeys
pounds 3 to 3.5 hours for 20 to 24 pound turkeys
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