Ingredients: |
Ingredients: Thaw Turkey in Refrigerator several days in advance. For 4-12 lbs, thaw 3 days in advance. For 12-16 lbs. turkey, thaw 4 days in advance. For 16-20 lbs., thaw 5 days in advance.
1 Tbsp. flour
Salt
Butter or Shortening
Oven Bag
onion
celery
|
Directions: |
Directions:Preheat oven to 350º. Remove neck and giblets from turkey - set aside to use as desired. (We boil in chicken broth and use them to make giblet gravy). Wash turkey thoroughly, pat dry. Rub salt in cavities. Prepare stuffing. Do NOT stuff bird until ready to roast. Lightly stuff neck and main cavities. Close opening with skewers and strings. Rub skin thoroughly with shortening or butter.
Put one Tbsp. flour in turkey sized (19x23") oven bag, shake gently to coat bag. Place bag in roaster large enough to handle the turkey. Place a few slices of onion and celery in the bottom of bag to prevent sticking. Place bird on rack; secure end of bag with twist tie. Pierce bag 4-6 times to allow steam to escape. If meat thermometer is used, insert into thickest part of inside thigh through one of the steam holes. Place pan in oven, being sure bag does not touch walls or rack of oven. Turkeys vary in tenderness, so cooking times are approximate. When done, drumsticks and joints will move freely, or meat thermometer will reach 180º. Remove from oven and allow to stand for 20-30 minutes in bag to make carving easier. Remove turkey to platter, use bag and juices to make gravy.
8-12 lbs. - 2½ to 3 hours
12-16 lbs. - 2¾ to 3¼ hours
16-20 lbs. - 3¼ to 3¾ hours
For unstuffed turkeys, reduce cooking time by 5 minutes per pound. Extra dressing may be cooked in regular size oven bag (10x16") at 350º for one hour. |
This recipe for Thanksgiving Turkey in oven bag is from