TURKEY, ROASTING BAG METHOD

Steps:

• Three days before the day you want to roast your turkey, put your frozen turkey on the bottom shelf of your fridge (in a pan if you have room for it) or on a kitchen towel to catch any blood that may happen to come out.
• One hour before you want to put the turkey in the oven, remove from the fridge. In a clean sink, remove the turkey wrapping. Check cavities for giblet and/or gravy packs and remove them. Inspect turkey skin all over for pin feathers or broken quill tips. If you find any, remove these by pinching the skin around it and using the tip of a paring knife to pluck out being careful not to rip or cut the skin. In COLD water, rinse the turkey really good inside and out, and hold over the sink and drain well.
• Lay the bird on a counter that you have prepared with at least 3 or 4 layers of paper towels. With another big wad of paper towels, dry the turkey really well.
• On a plate, slice your stick of cold butter into pats. Season the pats with salt, pepper, garlic, and onion powders.
• Season inside the cavities of the turkey the same way. Carefully pull up the skin on the turkey breast. You will see a clear membrane that attaches the skin to the meat. Using your finger, poke a hole through the membrane and carefully begin separating it all over the top of the breast. Be careful not to rip skin or detach it from the meat. Do both sides, top, and bottom. From the top and bottom, insert half of your butter pats on each side of the turkey breast into the pockets you have created. Press on the top of the skin and smooth the butter out as evenly as you can on the breast.
• Fill cavities with root vegetables. If you're doing only a breast, you can only do this in the neck cavity. Pat turkey dry again with paper towels.
• Using about 2 Tbsp of vegetable oil, massage oil into turkey skin all over, especially on breast and top of legs. Season skin of turkey in this order, lightest to darkest: salt, onion powder, garlic powder, poultry seasoning, paprika, pepper, and parsley. If you like lemon, you can also do lemon pepper seasoning and put fresh lemon quarters in the cavity.
• Prepare your bag as per the directions on the box.
• Put the turkey into the bag. Put the rest of the root veggies around the turkey. If you're doing only a breast, use the veggies to help prop it up.
• Close it up as per directions and don't forget to put slits in the bag.
• Roast in the oven according to the directions on the box, not according to the time on the turkey packaging. The bag will cut your cooking time down, so go by box directions.
• Cooking in the bag will give you a juicy turkey but the skin won't get crispy. If you like brown crispy skin, take the turkey out of the bag for the last 15 minutes of roasting. The best way to do this is to poke a hole with a paring knife in one bottom corner of the bag. Tilt pan to that corner, draining all the juice into a pan to reserve for gravy. Once the bag is drained, slit the top of the bag with a knife or kitchen scissors, carefully removing the bag from around the turkey. Discard bag and veggies. Place turkey back into the oven for an additional 15 minutes. Remove turkey from oven and allow to rest for at least 30 minutes before carving.