I have one method I use more than any other for a perfect, juicy turkey because it brings the absolute BEST foolproof results – my brown paper bag roasted turkey recipe! I’ve been known to get frustrated with uneven turkey cooking, skin that doesn’t get crispy, meat that dries out – but this method just works, every time!

Growing up, my mom could never figure out if our turkey was cooked enough and would end up overcooking it. I found history repeating itself, I found this paper bag turkey method and developed a perfect herbed turkey recipe, great with a dry brine, to make a turkey I can get excited about serving my family every Thanksgiving.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Roast a Turkey in a Paper Bag

I found the foolproof secret to roasting turkey – and the best way to roast a turkey, ever. The weird trick? Roast the turkey…. in a paper bag! Any old paper bag – even the grocery bag you bring the turkey home from the store in – will work.

By cooking the turkey in the bag, which seals in the steam to help it circulate around the bird and help it cook faster and more evenly, you can get perfect juicy turkey meat every time.

Ingredients for Cooking a Turkey in a Bag

To make a perfect Thanksgiving Turkey, we will need a few ingredients:

• 1 Turkey (10 to 20 lbs, brought to room temperature): The star of the dish, roasting the turkey at room temperature helps it cook evenly, ensuring a juicy and tender bird.
• Salt and Pepper: Essential seasonings that enhance the flavor of the turkey, helping to bring out its natural taste while also adding depth to the overall flavor.
• 1 Onion (Peeled and Cut into Large Pieces): Adds sweetness and aromatic flavor to the turkey, infusing both the bird and the drippings with a rich depth of flavor.
• 1 Celery Stick (Chopped): Provides a savory, slightly peppery note that balances the flavors of the herbs and vegetables, contributing to the aromatic base.
• 1 Carrot (Chopped): Adds a subtle sweetness that complements the other vegetables and helps create flavorful drippings for gravy.
• 1 Lemon (Quartered): Adds brightness and acidity, which helps balance the richness of the turkey and butter, enhancing the overall flavor.
• 6 tbsp Butter (Softened): Rubbed under the skin of the turkey, butter adds richness, moisture, and helps create a golden, crispy skin.
• 2 tbsp Italian Herb Blend: A mix of herbs like basil, oregano, rosemary, and thyme, which adds aromatic, earthy, and slightly floral notes, infusing the turkey with a classic herb flavor.
• 1 Cup Chicken Broth: Adds moisture to the roasting environment, keeping the turkey juicy while contributing to the flavor of the drippings for a rich gravy.
• Large Parchment Paper Bag or Brown Paper Shopping Bag: The bag helps create a moist, enclosed environment, effectively self-basting the turkey to keep it juicy while also allowing for a beautifully browned skin.

How To Make Paper Bag Turkey

Once you’ve gathered your ingredients and equipment, you’ll use the following method:

Tips and Tricks For a Brown Paper Bag Turkey

Don’t open bag. Opening the bag will let out steam, so you’ll only want to do it towards the end to take your turkey’s temperature. Trust that the bag is basting your turkey for you and locking in all those juices! You could also use a remote meat thermometer so you don’t even have to open the oven!

Crisp under broiler. Crisp under broiler for extra crunch. While the brown bag method will help your turkey skin crisp thanks to your butter rub, you might want a little extra crunch – go ahead and pop your bird under the broiler on high for 5-8 minutes at the end of cooking (watch it very closely to be sure it doesn’t burn) to get a tiny bit extra flavor!

Let turkey rest. Make sure to let your turkey cool for at least 15 minutes before carving to lock in the juices.

How to check a turkey’s temperature. Hit the deepest part of the turkey you can WITHOUT touching the bone with a digital thermometer when taking your turkey’s temperature. You can do this without taking the turkey out of the bag, just stab the thermometer through!

Double check for Giblets. Many turkeys have giblets packed in plastic bags or with twine – double check for the giblets to be sure you’re not melting plastic inside your bird! While we want to cook the turkey with the giblets for a delicious gravy, you don’t want to melt plastic. Check for the giblets!

Use a plain, uncoated brown paper bag — never one with ink, plastic, or recycled material that could contain chemicals. Grocery store produce bags or butcher paper bags are ideal.

Avoid parchment or waxed paper bags, which can smoke or melt.

Have a fire-safe setup: The oven should be clean, and the bag should not touch the heating element or oven walls. Keep it centered on the rack.

Pat Dry if not Dry Brining: Pat the turkey completely dry inside and out. Moisture on the skin will prevent crisping and may cause steaming.

Use lots of Butter: Use melted or softened butter (or oil) over the entire surface and under the skin where possible. This helps the bag release easily and promotes browning.

Season Skin if Not Dry Brining: Season inside and out with salt, pepper, and herbs (rosemary, thyme, sage, garlic, paprika). A good rub of seasoning under the skin adds big flavor.

Stuff Turkey: Stuff the cavity loosely with aromatics like onion, lemon, and herbs — not dense stuffing, which can slow cooking.

Use a large paper grocery bag: Pick a large brown paper bag that fully encloses the turkey without being tight.

Use a Deep Pan: Place the bagged turkey in a roasting pan deep enough to catch drippings.

Staple Shut: Fold or staple the end of the bag shut (some people poke 1–2 small holes in the top for venting).

Don’t Use Plastic: Do NOT use plastic ties or string that could melt. (This is a big one!)

How to Brine a Turkey Before Roasting

Dry Brine: Lately I am obsessed with Dry Brining turkey – I feel like the flavor and texture is so much better than the traditional liquid brine – for a complete guide to dry brining, click here.

Homemade Brine: This easy turkey brine is perfect for an entire turkey – or just a turkey breast – and is easy to whip up. Place brine and turkey in a plastic bag and refrigerate until ready to cook.

Tip: Do not use turkey brine after raw turkey has been in it – always discard excess.

Turkey Brine Ingredients:

• 1 Cup Kosher Salt: Essential for brining, salt helps draw moisture into the turkey while breaking down muscle proteins, which results in a juicier, more tender bird. Kosher salt’s coarse crystals distribute well over the surface.
• 1/2 Cup Light Brown Sugar: Adds a touch of sweetness to balance the saltiness and helps create a beautifully caramelized, golden-brown skin when the turkey is roasted.
• 1 Gallon Vegetable Stock: Infuses the turkey with extra flavor during the brining process. The vegetable stock provides a savory base that enhances the overall taste of the turkey.
• 2 Tablespoons Black Peppercorns: Adds a subtle heat and a layer of complexity, balancing the salt and sugar in the brine.
• 1 1/2 Teaspoons Allspice Berries: Contributes a warm, slightly sweet, and aromatic flavor, adding a hint of holiday spice to the brine.
• 1 1/2 Teaspoons Rosemary: Brings a fresh, herbaceous aroma that pairs well with poultry, adding a distinct earthy flavor to the turkey.
• 2 Teaspoons Savory: A herb that offers a peppery, slightly minty flavor that adds depth to the brine and complements the rosemary and allspice.
• 1 Gallon Ice Cubes: Used to quickly cool down the brine and keep the turkey at a safe temperature during the brining process. The ice helps ensure food safety while allowing the turkey to absorb the flavors.

How to Make Turkey Brine:

1. Boil. Bring all ingredients, except ice to a boil.
2. Cool. After you reach a rolling boil, turn off heat and let cool.
3. Add turkey. Combine cooled brine with ice inside a large bag in a beverage cooler, stock pot, or other large container with a tight fitting lid. Submerge turkey and seal container.
4. Keep Cold. Brine for at least 12 hours and up to 3 days – be sure to keep turkey cold with ice as it brines.

Brown Bag Turkey FAQs

What to Serve With Paper Bag Turkey

If you love this easy and delicious paper bag roasted turkey, be sure to check out some of my other favorite easy and delicious holiday dishes you will love!

The Best Easy Buttery Soft Dinner Rolls Recipe

Roasted Brussels Sprouts and Onions

The Best Classic Green Bean Casserole Recipe

Best Pumpkin Pie

Find more of our Thanksgiving Recipes here.

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