Holy moly! If you want a moist, fall off the bone turkey, well… this is it!
For many years, this has been my favorite method of cooking our Thanksgiving turkeys. Although I do love crunchy skin, I am more than happy to forgo it for a very juicy bird.
It’s incredible how much juice you will get from a turkey when you cook it in one of these oven bags. Its baffling to me each and every time.
I usually season with my Dominican Sazón, after I season and place it in the bag, I refrigerate for up to 48 hours for optimal flavor. But don’t worry if you don’t have that long, just 24 hours or overnight should do. Make sure to follow my steps. Going under the skin and adding seasoning between the skin and the breasts is absolutely imperative to get that flavor to sink into the turkey.
After you cook, let sit in the bag for 10 to 15 minutes before opening the bag.
Although gravy is not a Dominican thing, my exposure to American culture through my husbands mom, has made me really appreciate the extra moisture and flavor it brings to the recipe so I have included it here as well. I am sure you will love it.
I hope you enjoy this recipe as much as I have through the years.
Oven Bag Dominican Turkey Breast
- 1 turkey or turkey breast I used 8 lbs breast for this recipe
- 1 cup Dominican Sazón link to easy recipe
- 3 tbs soy sauce
- 2 tbs lime juice
- 4 tbs Goya Adobo
- 1 Reynolds Oven Bag
- Remove neck and giblets from turkey.
- Run under water to clean up.
- Place turkey in a baking pan (not the one you will be cooking it in) and season with the sazón and directed in the video. Make sure to create pockets between the skin and the breasts and insert seasoning in them as well.
- In a separate baking pan, open oven bag, add flour as instructed and insert the seasoned turkey.
- Pour in leftover seasoning from the baking pan you seasoned the turkey in.
- Tie bag as instructed by oven bag packaging.
- Refrigerate up to 48 hours.
- Make 6 holes in the bag and bake as directed by oven bag packaging.
- Once done, let rest for 15 minutes.
- Cut bag open.
- Place turkey on cutting board and reserve the drippings for gravy.
- Crave turkey and cover in aluminum foil to keep warm.
Making the gravy
- Over a bowl, use a strainer to strain pan drippings.
- In a saucepan, melt butter.
- Add flour and stir until its a soft consistency.
- Add drippings and stir until thickened and bubbly.
- Add chicken broth if too thick.
- Add chopped cilantro, mix well.
- Serve over turkey.