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Always-Tender Roasted Turkey

 Always-Tender Roasted Turkey
For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.—Shirley Bedzis, San Diego, California
22-24 ServingsPrep: 30 min. Bake: 3 hours + standing


  • 1/4 cup butter, softened
  • 6 garlic cloves, minced
  • 1 turkey (22 to 24 pounds)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon all-purpose flour
  • 1 turkey-size oven roasting bag
  • 4 celery ribs, coarsely chopped
  • 2 medium onions, sliced


  • In a small bowl, combine butter and garlic. Pat turkey dry. Carefully
  • loosen skin of turkey; rub butter mixture under the skin. Sprinkle
  • salt and pepper over skin of turkey and inside cavity. Skewer turkey
  • openings; tie drumsticks together.
  • Place flour in oven bag and shake to coat. Place oven bag in a
  • roasting pan; add celery and onions. Place turkey, breast side up,
  • over vegetables. Cut six 1/2-in. slits in top of bag; close bag with
  • tie provided.
  • Bake at 350° for 3 to 3-1/2 hours or until a meat thermometer
  • reads 180°. Let stand for 15 minutes before carving. Skim fat
  • and thicken drippings if desired.
  • If preparing turkey the day before, pour drippings into a measuring
  • cup; skim fat. Arrange slices in an ungreased shallow roasting pan;

2 of 2

Always-Tender Roasted Turkey (continued)

Directions (continued)

  • pour drippings over turkey. Cool completely. Cover and refrigerate
  • overnight.
  • The next day, bake at 350° for 45-65 minutes or until heated
  • through. Yield: 22-24 servings.
Nutritional Facts: 8 ounces cooked turkey equals 512 calories, 24 g fat (8 g saturated fat), 230 mg cholesterol, 375 mg sodium, 2 g carbohydrate, trace fiber, 67 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer