Roasting a turkey in a brown paper bag is the full - proof way to roast a perfect turkey every time!
Today I am sharing a recipe for one of my favorite methods to roast a turkey. Last year I came across this recipe for a Brown Bag Roasted Turkey. I couldn't imagine cooking a turkey in a brown paper bag. My first thought was how does the bag not catch on fire since it is paper? Well I read a bit farther and found out that paper burns at about 451 degrees. This turkey is cooked at 375 degrees.
So out of curiosity I tried the this recipe. I did run into a problem right off the top. I couldn't find a bag large enough for my turkey. Even the paper grocery sacks were too small. I happen to have had two Braums paper bags so I used those. One bag for each side so I could get them around the roaster pan.
I followed the directions exactly and when the turkey was done and I tore open the bag and I couldn't believe it!!!! The turkey was a gorgeous golden brown. When we carved into the turkey it was so moist. All I kept saying was that is one beautiful bird. This really is the easiest and yummiest way to roast a turkey. Don't take my word for it. Please try this recipe for yourself!!!
Today I also have a Butterball Turkey Giveaway!!! The generous folks over at Butterball are giving (2) Mommy's Kitchen readers a $15 Butterball Gift Check, so you have one less thing you to worry about this Thanksgiving.
Today I also have a Butterball Turkey Giveaway!!! The generous folks over at Butterball are giving (2) Mommy's Kitchen readers a $15 Butterball Gift Check, so you have one less thing you to worry about this Thanksgiving.
I don't know about you but cooking a turkey can be pretty intimidating, especially if it's your first time. I get as nervous as anyone else to make the perfect bird. Well don't worry help is on the way. Did you know that Butterball has a Turkey Talk Line?
They have Butterball Turkey Experts waiting to help you through the whole turkey cooking process. No question is too tough for these turkey talkers, and they are ready for any challenge you throw their way. You can reach the Turkey Talk Line at the number below.
1-800-Butterball
(1-800-288-8372)
Lines are open November and December.
Weekdays from 8 a.m. to 8 p.m. CST
Contact Butterball by Email.
I have included some step by step photos of just how easy it is to prepare this yummy Brown Bag Roasted Turkey. I have also added a Printable Friendly Version of this recipe at the end of this post.
Start by removing everything out of the turkey. (giblet bag and livers) Add UN peeled vegetables(onions, carrots, celery and apple if using) to the inside of the turkey
(the veggies are just for flavor). They will be thrown away later. Don't forget the mashed garlic.
Rub the turkey all over with olive oil. Make sure the whole bird is covered in 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 water all over the bag.
(the veggies are just for flavor). They will be thrown away later. Don't forget the mashed garlic.
Rub the turkey all over with olive oil. Make sure the whole bird is covered in 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 water all over the bag.
Place the turkey on the middle rack of a pre-heated 375 F oven. Make sure that the bag does not make contact with the heating element of the oven. Remember the bag wont burn because paper burns at 451 and we're at 375 degrees.
The advantage of the brown paper bag over a Reynolds cooking bag is that the paper breathes so the turkey ROASTS. Roast for 13-15 minutes per pound. When the turkey is ready, poke a meat thermometer through the bag and into the Turkey and give it a minute to register.
The advantage of the brown paper bag over a Reynolds cooking bag is that the paper breathes so the turkey ROASTS. Roast for 13-15 minutes per pound. When the turkey is ready, poke a meat thermometer through the bag and into the Turkey and give it a minute to register.
Make sure it doesn't touch the bone. The thermometer should register between 163-170 degrees. Remove from oven, cut away the bag and remove the Roasting pan.
This is the finished product. The turkey is golden brown and the meat is so tender. I hope you will give this recipe a try because it really is so easy to make.
163 comments
kimben123(@)yahoo(dot)com
Here is my
Cranberry Relish recipe.
Makes about eight servings
1 bag of fresh cranberries
2 apples
2 oranges
1 cup of pecans, chopped
about a cup of sugar
Chop cranberries in chopper until "well" crushed. Peel apple and orange and chop into small pieces (Do Not crush) add nuts and enough sugar to make sweet.
This will be a sweet and tart Relish.
lloleary@gmail.com
We usually have a quiet, family Thanksgiving, but several years ago we invited my husband's boss and his children who, because of a tragic death and a messy divorce, suddenly found themselves with no place to go for the holiday. It turned out to be one of the best Thanksgivings we ever had and every one of us had something extra special to be thankful for. And, isn't that what Thanksgiving is all about?
Here is a recipe that was shared with me last year and became a family favorite:
Pumpkin Crunch
Heat oven to 350*.
1 30oz Easy Pumpkin Mix, (not pure pumpkin)
2/3 cup evaporated milk
3 whole eggs beaten
Combine and pour into a 9x13 pan. Prepare topping.
Topping:
1 box of dry cake mix. Sprinkle on top of mixture.
1 cup of pecans
1 stick of melted butter, drizzle on top.
Bake at 350 for 45 minutes until firm and toasty on top.
Here is one of our favorite appetizers:
Chocolate Chip Cheese Ball
(make at least 3 hours in advance)
1/2 cup butter (no substitutes), softened, 1/4 tsp vanilla extract, 3/4 cup confectioners' sugar, 2 tbsp brown sugar, 3/4 cup miniature semisweet chocolate chips, 3/4 cup finely chopped pecans, graham crackers *In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap, shape into a ball. Refrigerate at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Enjoy!
Crust:
2 Cups of flour
1 Teaspoon of Salt
2/3 Cup of Shortening
4-6 Tablespoons of Cold Water
Mix flour and salt together cut in shortening with pastry cutter until it is crumbly. Add water 1 tablespoon at a time until you have the right consistency. Spray a 10" Dutch oven with Pam or oil. Roll your crust out on a floured surface then put it in your Dutch oven. Shape it up the sides about 1" or so. (set aside)
Filling:
1 15 oz can of pumpkin
¾ Cup of Brown Sugar
½ Teaspoon of Salt
1 Teaspoon of Cinnamon
½ Teaspoon of Ground Ginger
¼ Teaspoon Ground Cloves
¼ Teaspoon of All spice
Place all of these items in a 10" oven (or whatever size you have) on about 10 pieces of charcoal cook for about 4 minutes until it thickens a little. Take off the heat.
3 Eggs
2 Teaspoons of Vanilla
¾ Cup of Evaporated Milk
Wisk in the eggs, vanilla, and milk, pour into the prepared piecrust and cook for about 1 hour at 350 degrees.
Topping:
1 Cup of chopped pecans
2 Tablespoons of Corn Syrup
1 Cup of Brown Sugar
1 Teaspoon of Vanilla
Mix these all together in a bowl. After the pie has cooked for an hour spread this mixture over the top evenly and let it cook for about 10-15 minutes more. Take coals off and let your pumpkin pie cool down.
Add some cream to the top and you are set!
tgcrom at gmail dot com
fridaymoon429@yahoo.com
Would love to win a turkey certificate. Here's a recipe I received from a friend that sounds good and that is a little different for Cranberry sauce.
1 bag of fresh cranberries
1 cup of sugar
1 cup of pineapple juice
Bring all ingredients to boil in sauce pan, simmer about 12 minutes til cranberries pop. Allow to cool, refrigerate.
susan23cherub@yahoo.com
bhouston@dfiequipment.com
colleencabanaw@yahoo.com
Soozan@bellsouth.net
Recipe:
Pear pie
1 unbaked pie shell
1 large can drained pears
1 cup sugar
1/4 tsp ginger
1/4 tsp nutmeg
3 T. flour
1 c. whipping cream
put pears into pie shell. pour well stirred mixture over pears. Bake at 350 for about 45min. to 1 hr.
Next day my brother came over and put in a new one for me.
allyg24@hotmail.com
reneehgmeals@yahoo.com
I can still see this tiny oven with the door open and the sight of the turkey on fire. And while she was dealing with that, she burned the canned corn and then ended up with lumps in the gravy.
45 years later, it's a funny story, thought at the time, she was in tears. But for years, there was an ongoing joke about that Thanksgiving.
Come to think of it, ALL the rest of their T'days have either been at her mom's, my mom's or at a restaurant! I never paid attention to that fact before, but I wonder WHY??? lol
rbr920@comcast.net
katiemur@gmail.com
Would love to get the certificate for the turkey, too. The brown bag idea sounds like a winner!
chuson796@yahoo.com
I have given you an award and tasty link on my Kitchen site. Hope you will drop by to check it out.
Ingredients
* 1-1/2 cups plus 1 tablespoon chocolate frosting, divided
* 24 fudge-striped cookies
* 72 pieces candy corn
* 24 milk chocolate kisses
* 24 red-hot candies
Directions
1. Spread 1-1/2 cups frosting on the bottoms of cookies.
2. For feathers, insert three pieces each of candy corn in a fan shape into frosting. Place a chocolate kiss on each cookie for the body.
3. For wattles, attach a red-hot to the side of each kiss with a dab of remaining frosting.
Yield: 2 dozen.
here is a picture
http://www.chicagoparent.com/recipes/thankful-turkey-table-favor
Brine, prep, etc your turkey then place it in the oven with legs facing back. Turn on oven at 500 degrees for one hour then turn off and do not open the door until morning. I do it an hour before bed and when you wake up a great turkey!
Melissa
melissah@bhbaird.com
wjgoetsch5274@comcast.net
My favorite memory of Thanksgiving is taking my son to his first thanksgiving. He was only 6 1/2 months old and he had a lot of fun playing and sucking on his fingers! He is now 2 1/2 and likes to still play in his food, but now with teeth he doesn't suck on his fingers lol.
Chris
zekks at yahoo dot com
I always cook mine with chiles, hehe, my american husband love it, because is really juicy. Last year in Thanksgiving I cooked the turkey, in the begining my in- laws were afraid to eat, because they were thinking was hot and spicy, but not. Now I'm the official turkey cooker, lol.
One year after spending Thanksgiving away from home, i decided i wanted to make a complete turkey dinner just because i love the leftovers. So the Saturday after Thanksgiving, i got up early and started cooking. i never really looked at the clock. Next thing i knew, dinner was ready at 10:30 am. I woke up my college age son and told him dinner was served. I can still picture the look on his face and his astonished "really".
Darrell
J. Banda
Dave R
A Chipman
*M.C.*
I'm really the only one who likes this but I keep making it each and every year anyway.
Cranberry Relish
1 seedless orange-unpeeled-cut into large chunks
1 apple -cored - cut into large chunks
2 cups fresh cranberries
1/2 cup sugar(I use Sweet N Low equivalent)
1/4 cup pecans
Place all ingredients in food processor that has been fitted
with it's metal cutting blade.
Process for 1 to 2 minutes, or until finely chopped and thoroughly
mixed, scraping down the sides of the container as needed.
Serve immediately or transfer to an airtight container and chill
until ready to serve.
Bert Detraz
Hopkinsville, Ky.
bdetraz@newwavecomm.net
Here's a link to a favorite recipe that we prepare for Tday:
Corn Fritter Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000689931
Julie
kathy
roxannewv@yahoo.com
Thank you everyone for sharing your memories, it is nice to share good times.
linelu55@yahoo.com
Several years ago, my husband and I decided to go RVing for the Thanksgiving holidays. I took a small turkey to cook in the RV's oven and I prepared the side dishes
ahead of time, to be heated in the microwave. The outside temperatures were in the 90s, so we had the RV's air conditioning going full blast. All of the fuses
blew out with the oven, microwave and A/C going at the same time. We
were camping out in the wilderness with no nearby stores or service stations open that day. Needless to say, we ate pecan and pumpkin pie for our holidaymeal, since that was the only cooked food that we had....
Happy Thanksgiving to you and your family!
Cheryl Villanueva
(Corpus Christi, TX)
-carriechilton@gmail.com
Lory
lpenniman @ mchsi.com
Hope you have a great holiday!
Everyone have a very Happy Thanksgiving!
4 to 5 cooked and mashed sweet potatoes
1 c. sugar
1/4 tsp. salt
2 eggs beaten
1/2 stick margarine
1/2 tsp. vanilla
1/2 c. milk
1/2 tsp. cinnamon
Mix all ingredients well & pour in a casserole dish greased w/ margarine.
Topping: 1/2 c. brown sugar
1/4 c. flour
1/2 sick margarine (cold)
1/2 to 1c. chopped pecans
Mix all topping ingredients and sprinkle crumbs over sweet potato mixture. Bake 350 degrees for 35 minutes until hot and bubbly; Enjoy!
Shirleycurlee@peoplepc.com
contester1982 @ gmail. com
mandyberry7@aol.com
Nana
Nanasdealsandmore@yahoo.com
tinabop7@gmail.com
*Do NOT add cold liquids to a hot pan!
=)
*Do not put cold liquid into a hot pan!
=)
I have a little blooper!
Our second Thanksgiving after I was married, we weren't able to make it home to our families.
I was so excited to make my first Thanksgiving Dinner!! Even if it was just for the two of us.
I even made a couple of dishes ahead of time!!!
One of those being sweet potatoes with marshmallows!! I had put plastic wrap over it and put it in the fridge!
When it was time to bake my sides, I put them in the oven!!
I checked on them to see how nicely everything was coming along and noticed there was something wrong with the sweet taters!
I FORGOT TO TAKE THE PLASTIC WRAP OFF!!!
That was the last time I ever did any advance prep!! :)
disintegratingstarr@hotmail.com
I had never baked a turkey all on my own till I was in my early 40's! My parents always had us over and they always fixed the turkey. Now my hubby helps me w/it, cuz it's usually a great BIG bird!
Thanks!
Tanya
Last year I had my turkey smoked at Sonny's BBQ and it was delish, but this year the family is requesting I go back to brining it. I was wondering if you had ever tried a brine, and if so, how do you think it compares to the veggie/fruit combo you use for stuffing.
Thanks!
Cindy Lou