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Preheat oven to 350°F (175°C).
Prepare the turkey: Remove the giblets and pat the turkey dry with paper towels. Gently loosen the skin over the breast and spread half the softened butter under the skin. Rub the remaining butter all over the outside of the turkey.
Season: Sprinkle salt, pepper, and optional herbs (thyme, rosemary, garlic powder) evenly over the turkey, both inside and out.
Prepare vegetables: Place onion, carrots, and celery chunks in the bottom of the roasting pan to create a bed for the turkey.
Prepare the oven bag: Shake the flour inside the plastic oven bag to coat the inside thoroughly. This helps prevent the bag from bursting and thickens the juices for gravy.
Place the turkey inside the bag: Put the turkey breast-side up inside the bag on top of the vegetables. Seal the bag with the provided tie, and cut a few small slits in the top of the bag to allow steam to escape.
Roast the turkey: Place the roasting pan in the oven. Roast for about 2 ½ to 3 hours, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Rest the turkey: Carefully remove the turkey from the oven and the bag. Let it rest for 20-30 minutes before carving to allow the juices to redistribute.
Tips
Use a meat thermometer to ensure the turkey is safely cooked but not overdone.
Save the juices from the bag to make delicious gravy.
Basting is not necessary when using the oven bag, as it keeps the turkey moist.
Enjoy your juicy, tender roasted turkey with minimal mess and maximum flavor!
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