ROAST TURKEY
What a wonderfully easy way to prepare turkey for a holiday meal. Once you put it in the oven, there is no tending to it until you need to insert the thermometer. A great recipe if you're making a roast turkey for the first time. Cooking the turkey in a cooking bag makes a nice, juicy turkey that's full of flavor. The skin is seasoned perfectly and browns nice and crisp.
Provided by Nell Stewart @nellstewart
Categories Turkey
Number Of Ingredients 8
Steps:
- Buy a fresh turkey or thaw your turkey in the refrigerator for about 1 week. Take any turkey pieces out of the cavity and under the neck flap. Wash and pat dry including the inside.
- Combine the sage, rosemary, thyme, marjoram, paprika, and garlic in a little dish.
- Rub the Kitchen Bouquet over the turkey with your hand so it has a nice even brown coating.
- Cut one celery stalk in half and put in the cavity with the peeled carrot and the onion which you have quartered.
- Rub the seasoning over the turkey breast and legs reserving a little to put in the cavity.
- Put a tablespoonful of flour in the roasting bag. Put the other 2 stalks of celery in the bottom.
- Tie the turkey legs together with cooking string and tie the wings down as well.
- Place the turkey in the bag and use the tie that comes with it to close the bag. Poke a couple of small holes or slits in the top of the bag.
- Put turkey in the bag in the bottom of the roasting pan. Do not put the lid on! Roast according to the time chart that comes with the bag for the weight of the unstuffed turkey.
- I have been using this method for many years and the turkey always comes out nice and brown and moist. You will usually need a helping hand when it is done to pour off the juice into a pan for the gravy.
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