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
COOKING A TURKEY IN A BAG
This is the way I have cooked my turkey for the last 40 years and my Mother and Aunt before me. It turns out just wonderful.
Provided by Ron Joyce Ripple S
Categories Whole Turkey
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Stuff your turkey as you normally would.
- Open one brown paper bag inside another one.
- Butter the inside of the inside bag real well. Slide the turkey into the brown bags, fold up the end of the bags and staple together.
- Put the turkey (in bag) into the roasting rack (rack being inside of roasting pan).
- Bake at 325 F. for 20 min. per pound.
- THAT IS IT! No basting, no nothing. It turns out very juicy, very brown and just plain great!
Nutrition Facts : Calories 726.4, Fat 36.4, SaturatedFat 10.3, Cholesterol 308.7, Sodium 295.1, Protein 92.7
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
BRINING IN A BAG
Editor's note: Use these instructions to make Diane Morgan's [Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy](/recipes/food/views/355409) This method involves brining the bird in turkey oven bags set in a roasting pan. The roasting pan will fit on 1 shelf in the refrigerator, saving critical space.
Provided by Diane Morgan
Number Of Ingredients 4
Steps:
- Nest 1 plastic oven bag inside the other to create a double thickness (see Cook's Note). Place the double bag, mouth open wide and facing up, in the roasting pan.
- Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag. Unfold the collar of the double bag and pour the brine over the bird, then add 2 cups of cold water. Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie. Do the same with the outer bag. Turn the package so the turkey is breast side down in the roasting pan and refrigerate for at least 12 and up to 24 hours. Turn the turkey 3 or 4 times while it is brining.
- Remove the turkey from the brine. Discard the bags, brine, and any cured herbs or spices remaining on the bird. Rinse the turkey under cold water and pat dry with paper towels. Place the turkey back in the roasting pan and refrigerate, unwrapped, for at least 6 hours or up to overnight. This resting period allows the skin of the turkey to dry a bit so it is crisp when roasted. The turkey is now ready to be roasted.
- Plastic oven bags (made by Reynolds) are found with other food storage bags at supermarkets. Buy the turkey-sized bags. They are food-safe, plus they are big, strong, tear-resistant, and come with twist ties. Do not use plastic garbage bags, as they are not intended for food storage. I use a double thickness of bags as a precautionary measure against leakage. For the same reason, I place the bagged turkey in a roasting pan.
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