This is my mom’s recipe for an easy ultra moist roast turkey using an oven bag. She has used this recipe for years. It is so easy, cleanup is a breeze and the bird is perfectly moist when done; we love to make gravy out of the juice that forms in the bottom of the bag. Delish!!! We have made it stuffed, and without stuffing and it turns out great both ways. My family just loves it. I definitely recommend this recipe to first timers and also anybody else who wants to have a tender, juicy turkey meat.
For my delicious easy gravy recipe click HERE
For Creamy Mashed Potato recipe click HERE
To complete your Thanksgiving dinner with my Chocolate Cranberry Pecan Cake click HERE for the recipe
1 12-lb turkey
2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1 Tbsp. paprika
1 1/2 cups mayonnaise
1 oven bag
The night before:
Thoroughly rinse turkey inside and out, and remove any giblets that may be inside the cavity. Pat turkey dry very thoroughly with paper towels.
In a medium bowl, stir together mayonnaise, garlic powder, salt, pepper and paprika.
Using your fingers, separate the skin from the breast gently, being careful not to tear the skin. This will create a space to rub with mayonnaise mixture.
Spread some of the mayonnaise mixture with your hands beneath the skin in the pocket you created and then pull the skin back in place.
Rub the entire outside of the bird evenly with remaining mayonnaise mixture with your fingers. Cover with plastic and let turkey marinate overnight in the refrigerator.
The day of your party just place turkey in the oven bag. Seal bag and with a knife make a one inch hole on top of the bag and put the bird in the preheated 325 F oven
Roast the turkey 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).
Carefully cut the side of the bag and get all the juices from the bottom to make the most delicious easy gravy.
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