Turkey In A Bag (Easy Recipe)

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• 1 each 16-lb Turkey (thawed; or any size turkey, see instructions)
  Ingredient note

  Source: 1 16-lb Turkey (thawed; or any size turkey, see instructions)
• 1 each medium Yellow onion (quartered)
  Ingredient note

  Source: 1 medium Yellow onion (quartered)
• 1/2 cup Unsalted butter (softened to room temperature)
  Ingredient note

  Source: 1/2 cup Unsalted butter (softened to room temperature)
• 6 cloves Garlic (minced)
  Ingredient note

  Source: 6 cloves Garlic (minced)
• 2 tbsp Fresh thyme (chopped)
  Ingredient note

  Source: 2 tbsp Fresh thyme (chopped)
• 1 1/2 tbsp Fresh rosemary (chopped)
  Ingredient note

  Source: 1 1/2 tbsp Fresh rosemary (chopped)
• 1 1/2 tbsp Fresh sage (chopped)
  Ingredient note

  Source: 1 1/2 tbsp Fresh sage (chopped)
• 1 1/2 tbsp Sea salt
  Ingredient note

  Source: 1 1/2 tbsp Sea salt
• 2 tsp Black pepper
  Ingredient note

  Source: 2 tsp Black pepper
• 2 cups Chicken broth (reduced sodium)
  Ingredient note

  Source: 2 cups Chicken broth (reduced sodium)
• 2 tbsp Arrowroot powder (or cornstarch; divided; plus more for the gravy)
  Ingredient note

  Source: 2 tbsp Arrowroot powder (or cornstarch; divided; plus more for the gravy)

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Pat the turkey dry with paper towels.
3. Stuff the onion quarters inside the turkey and tie the legs with twine.
4. In a small bowl, mash together the butter, garlic, thyme, rosemary, sage, salt, and pepper.
5. Use ~1/3 of the butter mixture to rub under the turkey skin. Use the remaining butter mixture to rub all over the exterior of the turkey.
6. Whisk together the chicken broth and 1 tablespoon arrowroot powder (or cornstarch), until no lumps remain.
7. Add the remaining tablespoon of arrowroot powder to a large oven-safe roasting bag. Holding the bag closed with your hand, shake to distribute the arrowroot. (This prevents the bag from bursting in the oven.)
8. Place the turkey inside of the roasting bag, pour in the broth mixture and tie the bag using the provided tie. Make a few small slits on top of the bag to let steam escape.
9. Place the turkey in a bag into a roasting pan. Roast for 3 1/2 to 4 hours, or until the thickest part of the thigh or breast reaches 165 degrees F (74 degrees C). (If your turkey is a different size, a good rule of thumb is 15-20 minutes per pound of turkey.)
10. Remove from the oven and let rest in the roasting bag for 15 minutes.
11. Carefully cut open the bag and remove the turkey.
12. Optional step to make gravy: Strain the pan juices through a mesh colander. Add the strained broth to a saucepan with an additional 1-2 tablespoons of arrowroot powder. Simmer, stirring often, until the gravy thickens. Taste and adjust salt and pepper to taste.