Turkey In A Sack Recipes

Steps:

• 1. Preheat oven to 350°F.
• 2. Spray inside of oven cooking bag with a non-stick cooking spray, to reduce the turkey from sticking to the oven bag. (This step is optional.)
• 3. Shake the tablespoon of flour in the Reynolds Oven Cooking Bag. Then place the bag in a large roasting pan which is at least 2 inches deep.
• 4. Remove neck and giblets from turkey.
• 5. Rinse turkey; pat dry.
• 6. Brush turkey with the vegetable oil. (See *Note)
• 7. Combine the thyme, rosemary, seasoned salt, sage, table salt, and black pepper.
• 8. Then sprinkle and rub the herb mixture inside the cavity of the bird, plus over the entire the turkey; turning to coat evenly.
• 9. Add the vegetables and cloves of garlic inside the bird cavity. Place turkey inside oven cooking bag. Close oven bag with nylon tie.
• 10. Then cut 6 (1/2-inch) slits in top of the cooking bag. Tuck ends of bag in pan.
• 11. Bake: 8-12 pound turkeys 1-1/2 to 2 hours, 12-16 pound turkeys 2 to 2-1/2 hours, 16-20 pound turkeys 2-1/2 to 3 hours, 20-24 pound turkeys 3 to 3-1/2 hours. (See *Note for roasting a 16 and a 19 pound turkey.)
• 12. For easy slicing, let turkey rest in oven bag (on top your stove) for 20 minutes before opening. If the turkey sticks to the oven bag, gently loosen the bag from the turkey, before opening the bag.
• 13. *Note: When it comes to prepping the bird, I do not brush the turkey with vegetable oil. Also, when it comes to baking the turkeys, I'll bake a (16 lb.) turkey for 2 hours & 15 minutes, and a (19 lb.) turkey for exactly 2 hours & 30 minutes. But, when I add the herbs and seasonings to the 19 lb. turkey, I use the following amount... 1-1/2 tablespoons of rubbed sage, 1-1/2 teaspoons each... of Lawry's Seasoned Salt, dried thyme, and rosemary, plus I add the 1/2 teaspoon of table salt, and the 1/8 teaspoon of black pepper. And after I bake the 19 lb. turkey, I let it rest on top the stove for 30 minutes, before removing it from the cooking bag. (The pan drippings from this turkey, makes the most wonderful tasting gravy. And this is the gravy I make with the pan drippings: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-gravy/turkey-gravy.html)

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.