Steaming Turkey: Reynolds Cooking Bag Method Explained

Cooking a turkey in a Reynolds bag is a great way to ensure your bird stays moist and tender, with the added bonus of an easy clean-up. The bag keeps all the juices inside, meaning you'll have plenty left for gravy.

The bag also helps the turkey cook faster—up to an hour less than traditional open-roasted methods. You simply add flour and vegetables to the bag, place your seasoned turkey inside, and bake. The bag should be placed inside a pan to catch any drippings.

It's important to note that you should always cut slits in the bag to allow steam to escape.

Cooking a turkey in a Reynolds bag

Preparation:

Firstly, preheat your oven to 350°F. Then, take a Reynolds Kitchens® Turkey Oven Bag and shake one tablespoon of flour inside it. This will help to prevent the bag from bursting. You can use wheat, rice, potato, nut, or gluten-free flour, or even cornstarch, cornmeal, or matzo meal. Place the bag in a pan that is at least 2 inches deep. You can line the inside of the bag with a non-stick cooking spray if desired.

Seasoning:

Brush your thawed turkey with oil or melted butter, and season as desired. You can also brush the turkey with vegetable oil or melted butter to improve browning. Additionally, you may sprinkle it lightly with paprika. Place the seasoned turkey in the bag, ensuring that the opening of the bag is facing the end of the roasting pan and not facing up. The bag should be inside the pan and not hanging over the edges.

Cooking:

Close the bag with the included nylon tie, and cut six half-inch slits in the top of the bag to allow steam to escape. Place the pan in the oven, ensuring there is enough room for the bag to expand without touching any heating elements, walls, or racks. The bag should not hang over the pan. Bake according to the oven bag cooking times chart or recipe.

Checking for Doneness:

Always use a meat thermometer to check for doneness. For a fully cooked turkey, the meat thermometer should read at least 165°F in the breast and thigh, not touching the bone. If you prefer your turkey well-done with no pink juices, cook until it reaches 180°F in the thickest part of the thigh, not touching the bone.

Serving:

Once the turkey is done, remove it from the oven and let it stand in the oven bag for about 15 minutes. Then, cut open the bag and carefully remove the turkey, placing it onto a cutting board. Use carving forks to lift the turkey if needed.

Cleanup:

Cleanup is a breeze with Reynolds bags! Simply remove the bag from the pan and toss it in the trash, along with any turkey scraps. There will be no messy pans to scrub!

Tips:

• Reynolds Kitchens® Turkey Oven Bags are suitable for turkeys weighing up to 24 pounds.
• Do not use these bags in countertop electrical roaster ovens, countertop convection ovens, toaster ovens, or on the grill.
• Always cut the required number of slits in the bag to prevent it from bursting.
• Do not open the oven bag and return it to the oven after cooking, as this may cause dripping onto the oven floor and result in smoking or burning.
• Do not reuse the oven bag to store or reheat your turkey.
• Do not place a metal roasting rack inside the oven bag or place the bag on a metal rack in your pan, as this may poke holes or melt the bag.

Preparing the turkey

Firstly, preheat your oven to 350°F. Place a turkey-size oven bag into a large roasting pan that is at least two inches deep. Add one tablespoon of flour to the bag and shake to distribute. You can use wheat, rice, potato, nut, or gluten-free flour, or another substitute such as cornstarch or cornmeal. This will prevent the bag from bursting. Then, add sliced vegetables, such as celery and onion, to the bag.

Next, prepare your turkey. Remove the neck and giblets, and stuff the cavity if desired. Be careful not to overstuff. Pat the skin dry, brush the turkey with oil or melted butter, and season as desired. Place the turkey in the oven bag on top of the vegetables.

Close the bag with the nylon tie found in the package. Make six half-inch slits in the top of the bag to allow steam to escape. Tuck the corners of the bag into the pan and trim any excess bag beyond the tie.

Place the turkey on the lowest rack of your oven and roast according to the cooking time on the chart. There is no need to baste the turkey. To check if the turkey is cooked, insert a meat thermometer into the thickest part of the thigh, without touching the bone. The temperature should read at least 165°F for a fully cooked turkey, or 180°F for a well-done turkey with no pink juices.

Once the turkey is cooked, let it stand in the bag for 15 minutes, then cut open the bag and transfer the turkey to a serving dish. Use the juices from the bag to make gravy.

Using a Reynolds cooking bag ensures a juicy, tasty turkey with minimal cleanup required. The bag holds in moisture, so the turkey bastes itself, resulting in tender and succulent meat.

Cooking times and temperatures

For a whole turkey cooked in a Reynolds oven bag, the cooking temperature should be set to 350°F. The cooking time will vary depending on the weight of the turkey. For example, an unstuffed turkey weighing 8-12 pounds should be cooked for 2 1/4 to 2 1/2 hours, whereas a stuffed turkey of the same weight should be cooked for 2 1/2 to 2 3/4 hours.

For larger turkeys, weighing 16-20 pounds, the cooking time for an unstuffed bird is 2 1/4 to 2 1/2 hours, and for a stuffed bird, it is 2 3/4 to 3 hours.

The largest size category provided by Reynolds is for 20-24-pound turkeys. An unstuffed bird of this size should be cooked for 2 1/2 to 3 hours, and a stuffed bird for 3 to 3 1/2 hours.

It is important to note that these cooking times are just estimates, and the temperature of the turkey before it goes into the oven will also affect the cooking time. Always use a meat thermometer to check that the turkey has reached the correct internal temperature. For an unstuffed turkey, this should be 165°F in the breast and thigh, in several places, not touching the bone. For a well-done turkey with no pink juices, cook until the thickest part of the thigh, not touching the bone, reaches 180°F. For a stuffed turkey, the temperature should be at least 165°F.

The cooking temperature and time will also depend on the type of oven you are using. Reynolds oven bags are designed for use in full-sized floor models or built-in wall models of electric or gas ovens, as well as in microwave ovens. They should not be used in countertop electrical roaster ovens, countertop convection ovens, toaster ovens, or on the grill.

Carving and serving the turkey

To remove the turkey from the bag, insert serving forks into the neck and chest cavities of the turkey. Then, transfer your turkey to a serving dish.

Reynolds Kitchens® Oven Bags are perfect for cooking moist and tender meat and vegetables. They are made from a heat-resistant nylon that is FDA-compliant for cooking. The bags are oven-safe up to 400°F and should not be used for broiling or exposed to direct flames or coils.

Always cut six 1/2-inch slits in the top of the bag to allow steam to escape so the bag does not burst.

Storing leftovers

Once you've cooked your turkey in a Reynolds cooking bag, it's important to note that you should not reuse the bag to store or reheat your leftovers. Instead, follow these steps to safely store your leftover turkey:

• Cut all the meat from the bone and wrap it in foil, or place it in an airtight container.
• If you don't plan to eat the leftovers within two hours, it's important to let the sliced meat cool quickly. You can do this by wrapping the meat in foil or placing it in a foil-lined pan or container, then covering it tightly with foil.
• Refrigerate the leftovers until you're ready to eat them or transport them.
• If you're transporting the leftovers, keep them on ice to maintain a safe food temperature.

By following these steps, you can safely store and transport your leftover turkey while maintaining its moisture and flavour.

Frequently asked questions