Buzz
For a long time, I’ve been skeptical about using roasting bags for Thanksgiving turkeys. I always thought it might lead to a soggy bird, especially when everyone is aiming for that crispy skin. However, I’m not one to judge something without trying it first. So, last week, I bought a roasting bag, placed a whole turkey inside, and roasted it. To my surprise, it didn’t result in soggy skin at all. In fact, it worked quite well, and the advantages of this method might be worth considering for your next roast.
My main focus has always been on speed and flavor. Cooking a whole turkey quickly can be challenging, which is why I often choose to spatchcock it. This method flattens the bird, allowing it to cook faster, with the legs and thighs getting equal exposure to heat, resulting in tastier skin. However, spatchcocking doesn’t allow for stuffing, and many people still prefer the traditional approach—roasting a whole, stuffed turkey.
How to properly use an oven roasting bag
The roasting bag makes this possible, and the main appeal is that you avoid the hassle of cleaning a greasy roasting rack and pan with stubborn, semi-burnt drippings stuck to the bottom. I used Reynold’s Oven Bags, which, according to the instructions, help lock in moisture, resulting in "tender juicy meats."
To use the roasting bag, first add a tablespoon of all-purpose flour into the bag and shake it around. This step is highlighted in the instructions, so be sure to follow it. The flour helps prevent the bag from burning and tearing. Next, place the turkey along with any desired aromatics like quartered onion, thyme sprigs, sage, or lemon slices under the bird. Place the bag in a deep roasting pan, tie the opening with one of the provided bag ties, cut a few vents in the top, and fold the extra plastic underneath. Roast as directed on the package.
The benefits of using an oven roasting bag
Although I didn’t find that the bag made the turkey meat any juicier compared to my usual dry brining process, it definitely helps retain moisture. If you look closely at the picture below, you can see all the drippings and fat pooling at the bottom in a large turkey balloon.
The drippings are already contained. With traditional roasting, taking the turkey out of the pan, removing the vegetables, and deglazing the pan for gravy can be a hassle when you’re in a rush. The roasting bag keeps everything conveniently contained. If you’re strong enough, or your turkey is small enough, you can simply lift the bag, snip the bottom, and pour all the juices into a pot. While you miss out on the fond (the caramelized bits on the bottom), the trade-off is much easier cleanup.
No problem with crispy skin. As for getting crispy skin, I had no issues at all. The skin on the breast remains crisp since you cut vents in the top, allowing steam to escape. When the turkey is nearly done, you can further crisp the skin by removing it from the oven and cutting open the top of the bag just enough to expose the top and sides of the bird. Be careful not to open it too much, or the drippings will escape. Return the turkey to the oven for another 10-15 minutes to finish cooking and achieve a crispier skin.
The issues I need to address
Although the roasting bag certainly makes cleanup easier compared to traditional roasting, it does come with a few minor annoyances.
The struggle to remove the turkey. One of the challenges is getting the turkey out of the bag without spilling all the collected juices into the roasting pan. I managed it with only a small amount of spillage, but it wasn’t easy. I have two suggestions: Wait about 30 to 40 minutes so you can handle the turkey without burning yourself, or simply accept that some juice may spill into the pan. Cleanup will still be easier because you’ve avoided the stubborn browned bits.
Stuck edges. Another issue I encountered was that once the turkey was removed from the heat, the bag deflated as expected, but what I didn’t anticipate was the bag sticking to the turkey’s legs and wings. For some reason, those areas where the skin was slightly between crispy and soggy clung to the plastic. I was able to separate the skin using tongs, but it was a bit of a struggle I could have done without.
Taking the temperature. This became a problem until I realized a simple solution. If you’re wondering how to insert a thermometer while roasting a turkey in a bag—just poke through the bag. Don’t waste time searching for vent holes; they’re in the wrong places anyway. Simply find the thickest part of the thigh and stick the thermometer right through the plastic.
Is roasting a turkey in a bag a good idea?
If you’ve ever had a nightmare cleaning up burnt fond from your roasting pan, roasting bags will feel like a blessing. Even with some turkey fat and juice spilled, cleaning my roasting pan was a breeze. Additionally, if you’re not fond of having a strong turkey smell fill your house for hours, the bag helps keep the aroma under control. Plus, if you love making your own gravy but struggle to collect the drippings, you’ll appreciate how the bag makes this process much easier.
However, the bag isn’t flawless. I still prefer my simple spatchcocking method, so if you already have a technique that works for you, it might be best to stick with it this Thanksgiving. Give the roasting bag a try another time, perhaps with a smaller chicken instead of a turkey.
