Easy Turkey In A Paper Bag Food

EASY TURKEY IN A PAPER BAG

Steps:

• At least one night or up to two nights before cooking, season turkey inside and out with salt, garlic powder and poultry seasoning.
• Place in a plastic bag and refrigerate until day of cooking. This ensures that the bird is seasoned all the way through, like brining does, only better.
• On Turkey day, stuff turkey with your favorite stuffing recipe. Tie legs together and fold wings back behind themselves.
• Pat turkey dry, and rub olive oil all over bird. Sprinkle skin with Montreal Grill seasoning.
• Open up a large paper bag so the opening is facing you, and rub the inside bottom of the bag with a generous coating of butter.
• Turn bag over so butter is on top, and place bag in a pan on a rack.
• Cut a piece of aluminum foil to line the bottom of the bag. Crinkle it ip then spread it flat and spray with cooking spray to keep bird from sticking.
• Place turkey into the bag, fold opening of bag closed and staple shut.
• Place turkey into a COLD oven. (DO NOT PREHEAT!).
• Turn the heat to 500 degrees. and roast for exactly one hour.
• Tuen heat down to 400 Degrees, toast one hour longer.
• Turn heat down to 300 degrees and roast one additional hour.
• Remove turkey from oven. Total cooking time is 3 hours regardless of the size of the turkey.
• The bag will look and smell charred, but the butter keeps the bag from burning and the bird will be perfect.
• Tear away paper bag in pieces and let turkey rest for at least 20 minutes before carving. But the longer rest, the better.

KIDD KRADDICK'S FAMOUS BROWN BAG TURKEY

Steps:

• Take everything out of the turkey. There will be a giblet bag and some other stuff.
• Next add vegetables to the inside of the turkey. You dont even have to peel anything. This is easy because the veggies are just for flavor -- you are going to throw them away later.
• Take the onion and cut it into quarters.
• Chop a nice long carrot.
• Do the same with a couple stalks of celery.
• Add several cloves of garlic that you mash between a broad kitchen knife and the kitchen counter.
• Throw it all inside the turkey.
• Then rub the turkey all over with olive oil -- not butter because butter usually has salt in it and salt is the enemy of a moist turkey. Make sure the whole bird is covered in olive oil.
• Put the turkey in a roasting pan and cover it with a large brown paper bag.
• Staple shut. If you have a huge turkey use two paper bags at each end. It wont stick to the bird because of the olive oil.
• Sprinkle the bag all over with water.
• Place into pre-heated 375 F oven. ON THE MIDDLE RACK.
• The bag wont burn because paper burns at 451 and we're at 375 degrees.
• The advantage of the brown paper bag over the reynolds cooking bag is that the paper breathes so the turkey ROASTS. In the reynolds bag the turkey STEAMS, giving it a different taste.
• Roast for 13-15 minutes per pound.
• When you think it's ready, shove a meat thermometer through the bag and into the turkey and give it a minute to register. Make sure it doesnt touch the bone.
• The thermometer should register between 163-170 degrees.
• Remove from oven, cut away the bag and remove the basting pan.
• Do not throw out the drippings!
• To make the gravy, strain the pan juices into a really big pot. Any juices that accumulate on the turkey platter get poured into the pot.
• Add six oz. of boiling chicken broth and 1/8 cup of corn starch to the gravy to thicken it up. Cook on low heat and stir and cook and stir.
• If it seems it isnt going to be thick enough, add a little more corn starch.
• What about the talk that brown paper bags are unsafe for cooking?.
• If you mean unsafe because of fire, it is important that the bag doesnt make contact with the heating element of the oven. If you mean because of the recycled paper bag releasing toxins into the turkey, all we can say is that this recipe has been around for over 30 years. We,ve been postonmg this recipe for over 10 years and never had a single complaint that anyone got sick. We've had hundreds of emails that this is the best turkey they've ever tasted and the perfect recipe for first time chefs!

WORLD'S SIMPLEST THANKSGIVING TURKEY

Steps:

• Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

BRINED TURKEY RECIPE

Steps:

• Cook 1 qt. (4 cups) water, sugar, salt, vinegar and pepper in saucepan on medium heat 10 min. or until sugar and salt are dissolved, stirring occasionally. Pour into plastic container large enough to hold brining liquid and turkey. Add remaining water. Cool completely.
• Remove and discard neck and giblets from turkey cavities.
• Add turkey to brining liquid; cover. Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid; rinse well with cold water. Pat dry with paper towels. Cook as desired.

PAPER BAG TURKEY

Steps:

• 1. Remove neck and giblets from cavities. Rinse the turkey and pat dry with paper towels. Stuff, if desired. Thoroughly coat the turkey with butter using your fingers or a paper towel. Season generously. Place the turkey in the paper bag. Seal the bag with staples, paper clips or a needle and thread. (Use 2 bags if 1 is too small.) Place the turkey on a sturdy shallow baking pan. Bake at 325° for about 5 hours. Reduce the cooking time to 4-4 1/2 hours for an unstuffed or smaller turkey.

TURKEY IN A BAG

Steps:

• 1. Spray the inside of a brown paper bag with cooking spray.
• 2. Separate skin from turkey.
• 3. Place slices of butter between skin and meat.
• 4. Sprinkle salt and pepper between skin and on top of turkey.
• 5. Place turkey in bag.
• 6. Close bag securely.
• 7. Bake turkey for 20 minutes per pound at 325.

NO-FUSS HERB-ROASTED TURKEY & STUFFING

Steps:

• Preheat oven to 350°. With fingers, carefully loosen skin from turkey breast; rub butter under the skin. In a small bowl, mix salt, sage, rosemary and pepper; rub over outside and inside of turkey. Tuck wings under turkey; tie drumsticks together., Sprinkle flour into oven bag; shake to coat. Place in a shallow roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Meanwhile, for stuffing, in a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl. Stir in stuffing cubes, soup, broth and egg. Transfer to a greased 11x7-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned., Remove turkey from bag to serving platter; tent with foil. Let stand 20 minutes before carving. Serve with stuffing.

ROASTED TURKEY IN PARCHMENT WITH GRAVY

Steps:

• Let turkey stand at room temperature 1 hour. Preheat oven to 325 degrees with rack in lower third. Pat turkey dry with paper towels. Fill body cavity with about 6 cups stuffing. Fill neck cavity; capacity varies, requires 11/2-4 cups stuffing. Bake any remaining stuffing separately. Secure skin flaps with toothpicks or skewers. Spread 6 tablespoons butter over top of turkey, then season generously with salt and pepper. Tie drumsticks together with kitchen twine. Tuck wings under turkey.
• Place a 40-inch sheet of parchment on a work surface and spread with remaining 2 tablespoons butter. Place turkey on top, with a short side of bird facing you. Gather ends, wrapping turkey. Fold overlapping ends of parchment over turkey and secure with staples. Place a 48-inch sheet of parchment on work surface, place turkey on top, and rotate 90 degrees. Fold short parchment sides over turkey and secure with staples. Rotate bird another 90 degrees and repeat process with another 40-inch sheet of parchment. Secure all paper flaps with staples.
• Place turkey in parchment on a flat (not V-shaped) rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 degrees. While holding drumsticks, slide parchment out from under turkey and discard. Return turkey to oven. Continue to roast turkey until golden brown and a thermometer inserted in breast reads 165 degrees, about 45 minutes more. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving.
• Meanwhile, remove stuffing from both cavities; transfer to an 8-inch-square baking dish and bake until thermometer inserted in center of stuffing reads at least 165 degrees, 15 to 20 minutes. Using drippings in pan, make turkey gravy.

TURKEY IN A BAG

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse turkey and remove giblets. Salt and pepper to taste.
• Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.
• Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

BROWN BAG CHICKEN

Steps:

• Preheat the oven to 400°F.
• Rinse the chicken, pat dry, and remove any excess fat. Sprinkle generously with salt and pepper to taste inside and out. Place the onion and rosemary inside the cavity and rub the outside of the chicken with the paprika.
• Lay a standard-size brown paper grocery bag on its side and place the chicken inside, tying the top of the bag closed with kitchen string. Place the bagged chicken on a rimmed baking sheet in the lower third of the oven, so you have plenty of room at the top. Cook for 1 1/2 hours, remove the chicken from the oven, and carefully open the bag to release the steam. Check for doneness by inserting an internal thermometer in the thickest part of the thigh; it should read about 165°F and the juices should run clear when the thigh is pierced with the tip of a small knife. Let rest for about 10 minutes before carving. Slice the breasts and cut the wings, legs, and thighs into pieces. Serve warm.