Turkey In A Sack 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.

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).

TURKEY IN A SACK

Steps:

• *Note: BEFORE beginning this recipe find a large brown paper grocery type.
• bag and hold it up to the light. Inspect it to make sure there are no pin.
• holes. Preheat oven to 325 degrees.
• Bring the turkey to room temperature. Wash the turkey thoroughly, and pat dry. Rub seasonings and a portion of peanut oil inside and outside of the bird. Mix ingredients and let stand for 5 minutes. Massage the spices all over the skin. Pour remaining oil into large brown paper bag completely coating entire surface. Place turkey in the bag breast-side UP and place in a large roasting pan. Seal the end of the bag tightly (we use twine or fold the bag over and staple all along the edge). Crush the top of the bag down so it doesn't touch the top of the oven. Bake at 325 degrees for 10 minutes per pound.
• *Note: When it's done and you've taken it out of the oven, be VERY careful when opening the bag. Slit the top of the bag and allow the steam to escape, and then proceed with removing the bag. Prepared this way, your turkey will be very moist and flavorful.
• You will be tempted to cook longer than 10 minutes per pound - do not!
• The turkey is cooked by live steam and the paprika turns the turkey golden brown.
• We usually cook one turkey to slice and serve and the second turkey for a beautiful display to be eaten later.

CHEF JOHN'S ROAST TURKEY AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
• Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
• Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
• Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
• While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
• Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
• Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

COOKING A TURKEY IN A BAG

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!

CLASSIC ROAST TURKEY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.
• Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)
• Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
• Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin.
• To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
• Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.