Roasting a turkey in a bag saves time, adds flavor and keeps the meat juicy.
Turkey in a Bag With Lemon and Herbs. The first time I saw an oven bag in action was well more than a decade ago when I arrived at my husband’s childhood home to find my sister-in-law prepping our Thanksgiving turkey breast, packing in lemon, apples and onions along with the meat. It sort of blew my mind.
If you’re not familiar with oven bags or find the whole concept just weird, you’re not alone. While Reynolds debuted the bags in 1971, plenty of people I talked to had no idea they existed. “They were developed to speed up the cooking time and as a way for home cooks to get a perfect turkey every time,” says Charry E. Brown, test kitchen expert at Reynolds Consumer Products. The bags are made of heat-resistant nylon that is FDA-compliant for cooking.
Don’t forget to create slits in the bag, or else you risk it bursting! Reynolds recommends six ½-inch slits.
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