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Brown Bag Bird Recipe

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This recipe for Brown Bag Bird, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Little Mama
Added: Sunday, June 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Turkey - fully thawed
Double paper sack from supermarket

Directions:
Directions:
For neophytes we note: Please don't peek into the sack. Your turkey will be basting and browing just as it should. Make sure your turkey is fully thawed and then follow the timetable that follows to the minute. Set your oven at 325. Note the exact weight of your bird. Then figure 25 minutes per pound for birds around 12 lbs or under, 20 minutes per pound for the bigger birds. Prepare the bird as you generally do. Rub or brush well with butter, oil or any other shortening - esp. inside the wings. Then slide your turkey into a large double brown paper grocery sack. With a very large bird you may have to have someone help you. Twist the sack shut and tie with strong string. Be sure the sack has no holes. Do not put your turkey in a roaster, rather put it on a rack over your broiler pan.
Put your turkey in the oven, - no, the paper will not burn and take it out when your figures tell you it will be done. When the turkey is done, lift bird, pan and all to the top of your range. Poke a few holes toward the bottom of the sack to let juices run into drip pan. Some will have seeped through but usually there is quite a lot left in the sack. Then tear paper away, slide your turkey onto a plate, lift our the rack and make gravy right in the pan.

Personal Notes:
Personal Notes:
Saved by Little Mama in 1960 from the Houston Post.

 

 

 

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