Turkey In A Sack Food

BUTTERMILK-BRINED ROAST TURKEY

Steps:

• Two to three days before you plan to cook, spatchcock the turkey: Put the turkey on a stable cutting board, breast-side down, and use heavy-duty kitchen shears to snip along both sides of the backbone to release it. You can start from the tail or neck end, whichever you prefer; just keep the blades of the scissors as close to the spine as possible. It helps to work incrementally, snipping a little on one side, then a little on the other, rather than completing one side entirely and then doing the second side without the advantage of the opposing pressure.
• After removing the backbone, remove wingtips, neck and giblets, setting them all aside for stock and gravy.
• Turn turkey over so breast faces up. Splay out its legs and press hard on breastbone until you hear the cartilage pop and the bird lies completely flat.
• Place a 2-gallon resealable bag in a large bowl, stock pot or sink. Pour buttermilk and salt in bag and stir to dissolve salt. Place turkey in bag and seal carefully, expelling out air. Double-bag the turkey as needed to prevent leakage, then squish the inner bag to distribute buttermilk all around the turkey. Place it on a rimmed baking sheet and refrigerate for 48 hours. Turn the bag every 12 hours so that every part of the turkey gets marinated.
• Three hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive, discarding buttermilk. Set the turkey on a rimmed baking sheet and bring it to room temperature.
• Position a rack in the upper third of the oven and heat to 400 degrees. Transfer turkey, breast-side up, to another rimmed baking sheet lined with a wire rack or parchment paper. Tuck thighs inward.
• Place baking sheet on the prepared oven rack and roast the turkey, occasionally rotating the pan 180 degrees, until an instant-read thermometer inserted into the deepest part of the breast registers 150 degrees and the thickest part of the thigh without touching bone registers 165 degrees, about 80 to 100 minutes, depending on size. (You may want to tent the breast or other hot spots with aluminum foil, if darkening too quickly.)
• Transfer turkey to a cutting board or platter and allow to rest at least 20 minutes before carving.

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!

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).

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!

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 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.