Directions: |
Directions:Wash turkey inside & out, then salt & pepper inside & out. Cook giblets & neck in medium pan of water till done.-low heat. Save broth for dressing ( you can use Swanson's Chicken Broth). Add shortening or oil inside and outside of turkey.Take 2 brown grocery sacks or a double strength sack. Oil the inside of the sack so the turkey won't stick. Rub or brush turkey with the oil, making sure you rub inside the wings. Slide the turkey into the prepared bag. Twist the sack shut & tie it with strong string or staple it. Do not put the turkey in a roaster; instead, place the turkey on a rack placed in your broiler pan. Note the exact weight of your turkey & calculate your cooking math:
For turkey's 13lbs. or under, figure baking time of 20-22min. per pound. For bigger turkey's (14lbs. & over), 16-18min. per pound.
Before you put your turkey in the oven, check the bagged turkey to see that you haven't punctured the sack. If you have, resack it.
You must not peek inside the bag at anytime until your timetable says its done. The sack will not burn in a 325 oven.The turkey will be moist & brown to perfection. When baking time is up, lift the turkey, rack & all, & put it in a roaster pan. Poke holes in the sack to let the juices out. When its cooled a bit tear the rest of the paper away & put the turkey on a platter .Let it cool for 30min. before carving. |
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