If I were to select the one cooking question that we are asked most often it would be, “how do you prepare your Thanksgiving turkey?”
While I have brined, roasted, smoked and deep fried with great results, my go-to-recipe for a fail-proof, moist turkey is to bake the turkey in a roasting bag. This is what I recommend to my friends who are more or less afraid to step in the kitchen and tackle Thanksgiving dinner.
This method is truly a no brainer. For many years I have prepared a turkey meal for various school or church events that needed to serve hundreds. The #1 way I tackle these projects is to prepare the turkey or multiple turkeys a day or two ahead in a roasting bag. Next step carve the turkey and refrigerate in a container that will keep the meat air tight. I save all the juices and then when the big day arrives, just drizzle the juices over the carved turkey meat; cover tightly and reheat until the temperature reaches about 165°. Voila! Piece of cake and everyone is happy and I can enjoy the meal too.
So if the thought of taking on preparing a turkey scares the living daylights of you, why not try this method and by all means, please let me know what you think.
We want to thank each and everyone of you for reading our blog, trying our recipes, buying our cookbooks and attending our cooking classes. You are blessings to us all year long but especially as we reflect on what we are thankful for this week, please know we are thankful for you.
We wish you a Happy Thanksgiving with your family and friends.
Turkey in a Bag
1 turkey (15 to 22 pounds) fresh, brined or frozen and thawed
1 Roasting Bag sized for Turkey (I use Reynolds brand)
1 tablespoon all-purpose flour
2 stalks celery, cut into 3 inch pieces
1 to 2 onions, peeled and cut into quarters
Vegetable oil or melted butter
Salt and pepper
Preheat the oven to 350°F.
Rinse the turkey and remove the neck and giblets. Pat the turkey dry.
Open the roasting bag and toss the flour inside. Place bag in a large roasting pan. Set aside.
Place 3 or 4 pieces of celery and 1/2 to 1 onion inside the cavity of the turkey. Salt and pepper the inside cavity. Add the remaining celery and onion to the prepared bag.
Rub the turkey skin all over with vegetable oil or melted butter. Salt and pepper generously. Carefully, lift turkey into the bag. Use the tie provided and secure the bag. Make about 6 slits in the bag with a paring knife.
Place in the oven and bake according to the directions provided. Preparing the turkey this way decreases the baking time. Always begin checking the temperature about an hour before you think it might be done. Invest in a good meat thermometer and insert the thermometer into the meaty part of the breast. The temperature should be 165°F.
When the turkey is done, remove from the oven and slit the bag to allow the turkey to cool so that you can carve the turkey and present beautifully on a decorative platter.
Note: Reynolds did not pay me to endorse their baking bags. I just happen to enjoy using their product to make my holiday easier.
I’m taking your advice and trying the baking bag this year. Thanks, Roxanne and Kathy, and love your blog!