Bag that Thanksgiving Turkey in a Reynolds Brown and Bag

Of all the holidays, my favorite is Thanksgiving. The food, the family, just the very idea of the holiday and the traditions that have been established since the first Thanksgiving feast began.

For many years I've was the one to have the whole family over for dinner...I love the idea of setting a beautiful table, baking my pumpkin bread and noodle pudding...my sisters would all bring something that we loved and of course just being together was the most important thing, when my girls were young, I just wanted to give them that memory....

But due to a few health issues these last few years my daughter, now grown, with a family of her own, has taken over the turkey duties at her house...The one thing she prepares exactly as I use to do is the Turkey because everyone who had eaten that big bird, agreed on one thing...that it was always the juiciest bird and always moist and tender and delicious.

My trick is using a Reynolds Oven Bags....I think this is the one of the best inventions ever and it is so simple to use, just a big see through plastic bag, (19 inches by 23 1/2inches), that will hold a turkey, meat or other poultry up to 14 pounds....it's amazing how easy it is to prepare a meal using one of these bags, and so much less work before and after.

First I clean the turkey, pat dry... following directions on the box. Then I put the bag in a roasting pan, at least 2 inches deep. I put one tablespoon of flour in the bag and shake it so the flour sticks to the entire bag, then add some sliced onions and celery to the bottom of the pan.

I season and stuff the turkey with the stuffing I've just prepared, put the bird into the bag and close it with the enclosed tie....Now, here is the secret not included on the box, I pour 1 cup of wine, 1 stick of melted butter and 1 cup of orange juice over the turkey. Then, more thing important thing, cut 6 1- inch slits into the top of bag.

Then into the pre-heated 350 degree oven it goes until the time suggested on the instructions, depending on the size of the bird, usually an hour or two less then conventional roasting. No basting, no more work...the wine, butter and orange juice, as well as the turkeys juices, self baste the entire cooking time...the turkey browns evenly and deliciously. And the house smells like Thanksgiving heaven... Then remove from oven and let stand for a half hour. Resting the bird my hubby calls it.

The only downside with this method is that there are no scrapings for gravy, so I do buy already prepared jars...for those who have to have gravy...as far as I'm concerned the meat is so moist it doesn't even need gravy.

So that's it. It's so easy with no guess work involved. Your next succulent, tender and tasty bird is just waiting for it's very own bag!

One box of Reynolds Oven Bags contains 2 bags, two ties and an instruction sheet...the price varies but usually costs about $2.00 - 2.50

Happy Bird Day to all!