Here is how to make a basic, great tasting, and moist turkey. It will be browned and beautiful with minimal work on your part. I always use an oven bag and swear by them. If you have never tried one now is the time.
Turkey 101
10-12lb Turkey completely thawed if frozen
1 Reynold Oven Bag Poultry Size
1 Tablespoon flour
1 large carrot, halved
1 large stalk of celery, halved
1 medium onion, quartered
2 chicken bouillon cubes
1/4 cup water
Clean and sanitize your kitchen sink. Put turkey in sink and remove outer wrapping. Remove giblets and neck. Rinse turkey if desired.
Open Reynolds Oven bag add flour and shake. Put bag in a large roasting pan, making sure bag does not hang over pan. Place carrot, celery, onion, bouillon cubes in bottom center of bag. Place the turkey on the vegetables tucking wings under. Put a meat thermometer in the meaty part of thigh be sure not to touch bone. Add water to bag. Close bag and poke holes per directions for Oven bag. Place turkey in center of oven making sure the bag does not touch sides or racks in oven. Bake at 350 degrees using enclosed chart in oven bags for timing.
Remove from oven let cool a couple of minutes do not wait too long or bag may stick to turkey. Carefully remove bag from around turkey, contents will be extremely hot and be cautious of escaping steam. Let turkey stand 20 minutes for juices to reabsorb. Carefully move turkey to serving platter and wow your family and guests.
HINT: Reserve the broth in the bag for gravy or freeze for use later.
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