ROASTED TURKEY IN PARCHMENT WITH GRAVY
Here's an unexpected, but totally genius way to cook your turkey for Thanksgiving. Our parchment bag technique yields moist meat and crisp, golden skin every time. Martha made this recipe on Cooking School episode 406.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 6h30m
Yield Serves 6 to 8
Number Of Ingredients 5
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.
KIDD KRADDICK'S FAMOUS BROWN BAG TURKEY
Kidd Kraddick is my favorite morning radio show, have been listening to him for about 13 years. He posts this recipe every year for Thanksgiving. No this turkey recipe wont burn your house down because you are using a brown paper bag...but it will taste GREAT!
Provided by Natalie S.
Categories Whole Turkey
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 1609.5, Fat 80, SaturatedFat 22.5, Cholesterol 677.3, Sodium 666.1, Carbohydrate 3.6, Fiber 0.8, Sugar 1.5, Protein 203.9
EASY TURKEY IN A PAPER BAG
This recipe makes the most beautifully browned, juiciest and flavorful turkey. And it's super easy to boot. It's inspired from the California Culinary Academy. Important!! This recipe only works well if you stuff the turkey. I didn't think that it would make a big difference, but when I baked a turkey and didn't stuff it a while back, It was way overcooked....not good. But this is great for a big stuffed bird. If I were serving this for a special occasion though, I would definately use a programmable thermometer... I got mine for around $15 at Meijers and I use it a LOT! So well worth the small investment. Insert the thermometor into the thickest part og the thigh and bring the temp to 165 to 170 degrees.
Provided by BETHANY T.
Categories Whole Turkey
Time P1DT3h
Yield 1 turkey, 4-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1837.3, Fat 106.4, SaturatedFat 37.6, Cholesterol 738.3, Sodium 7885.1, Carbohydrate 2.3, Fiber 0.3, Sugar 0.6, Protein 204.1
PAPER BAG TURKEY
Why, you ask, would anyone ever cook a turkey in a brown paper bag? Because Paper Bag Turkey comes out crispy-skinned, golden brown and juicy every time. And there's no basting; put it in the oven and forget it. This is the way my Mother used to roast turkey.
Provided by M G
Categories Turkey
Number Of Ingredients 5
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
This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap! The cooking time will vary for different sized turkeys.
Provided by DYCLARK
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h20m
Yield 12
Number Of Ingredients 5
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).
Nutrition Facts : Calories 743.8 calories, Carbohydrate 3.8 g, Cholesterol 308.7 mg, Fat 36.5 g, Fiber 0.7 g, Protein 93.2 g, SaturatedFat 10.3 g, Sodium 309.5 mg, Sugar 1.3 g
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