The Only Way To Cook A Turkey
How was your Halloween? Thanksgiving will come before we know so let me share a Juicy Decadent Turkey Recipe that everyone will love!
I was so nervous the first time I cooked a turkey. I wanted it to be perfect. A girl has to learn to cook by making a few mistakes right? But after that first try I learned the only way to cook a turkey right is in a bag. It turns out so moist and golden brown.
WHAT IS THE SECRET TO A MOIST TURKEY??? (via CRISTEL USA)
The final step is to let the turkey rest before carving. The intense heat of the oven forces the juices into the center of the bird, so after roasting, let the turkey rest for roughly 20 minutes so the juices can redistribute throughout the meat.
Cooking a turkey in a bag is an easy way to cook. This is a fool proof and the best method for cooking a Thanksgiving turkey.
You don’t need to brine and you don’t need to baste. Just a few simple steps and you’ll have a perfectly golden, juicy, and flavorful roasted turkey recipe that’ll impress your family and guests.
WHAT IS A TURKEY BAG????
The secret of the oven bag is that it self-bastes your turkey. The liquid boils in the hot oven and makes your turkey golden and tasting delicious.
Wondering where to find turkey sized bags? Look by the baggies and plastic wrap. Most grocery stores carry them there.
- Turkey. If you use a frozen one make sure it is completely thawed.
- Celery, onions, carrots… it will add more flavor to your turkey stock.
- Flour…makes your bag not burst.
- Salt...to season your turkey.
- Black pepper…a little extra taste.
WHAT SIZE TURKEY DO YOU NEED???
It’s always best to have a little extra turkey than not enough….
- For 8 people…. get a 10-12 pound turkey
- For 12 people…. get a 14-18 pound turkey
- for 16 people…. get an 18-24 pound turkey
If you have less than 8 people for Thanksgiving Dinner, your should buy a 10-12 pound turkey. Remember, you can always freeze turkey leftovers.
TIPS FOR BAKING A TURKEY IN A BAG…..
- To properly thaw a turkey, allow 24 hours for every 5 pounds of turkey to thaw in a refrigerator.
- Preheat the oven. Set your oven to 350 F.
- Be sure to add flour to the oven bag.
- Remove the turkey from the packaging and remove the neck and giblets from the cavity. (I throw them away.)
- Chop the veggies. Quarter the onions and chop the celery and carrots in 2-3 inch pieces.
- Make sure to cut slits in the oven bag so the steam can escape and not burst open the bag. Tie the bag shut with the enclosed tie.
- Bake….. Stick the turkey in the oven and bake. The turkey is ready when the thigh meat registers at least 165ºF and the breast meat registers at least 150ºF.
- Don’t let the oven bag touch the top element or sides of the oven because it can melt. ( and it does)
- Be careful when cutting the bag open because there will be hot steam inside.
- Let it rest. You only need to let it rest 15 minutes in the bag.
- After roasting, carefully cut open the bag and carve the turkey. It will be so tender. I use all the drippings for gravy. DELICIOUS!!!
I love this way to cook a turkey! It keeps it so moist and tender and it will come out of the oven golden brown.
Happy Thanksgiving. Scroll Below for the recipe.
- 1 turkey, 12-20 pounds
- 1/2 tsp salt and pepper
- 2 tbsp flour
- 1 Onion, peeled and quartered
- 2 Carrots, peeled and chopped into chunks
- 2 stalks of celery cup up into chunks
- Pre-heat the oven to 350 degrees F.
- Clean turkey – remove neck and gizzards from the cavity.
- Season the outside and cavity generously with salt and pepper.
- Fill the cavity will extra vegetables.
- Sprinkle the flour evenly over the bottom of the bag.
- Place chopped onion, carrots and celery in the bottom on the bag.
- Add turkey on top of the vegetables and pour in stock; close the bag using the provided tie.
- Cut six slits, about ½ inch long, on the top of the bag. Stick the turkey in the oven and bake.
- Remove from oven when the internal temperature (between the leg and breast) reaches 165 degrees F. Allow to rest for 15-30 minutes before carving.