First, shake a tablespoon of flour inside the bag before you put the turkey in. This prevents the bag from, you know, exploding from steam pressure. It’s a cheap insurance policy.
Next, season your bird however you like. Rub it with butter, salt, and pepper. Go crazy with garlic and herbs. The bag will amplify those flavors like a flavor microphone.
Pop the turkey in, cut a few small slits in the top of the bag for steam to escape (read the box directions, but usually 6 small slits), and put it in a roasting pan. Don’t skip the slits, or you’ll have a turkey grenade.
The "Is It Done Yet?" Panic Button
Here’s where most people lose their minds. Don’t. A meat thermometer is your new best friend. You are looking for an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Don’t trust the pop-up timer that came with the bird. Those little plastic buttons lie more than a politician. Use a real thermometer. It’s the only way to be sure.
And here’s a pro-tip: let the turkey rest for 15-20 minutes inside the bag after it comes out of the oven. The carryover heat will finish the job, and the juices will re-distribute. Seriously, just let it chill.
