Thanksgiving Turkey in a Bag Recipe

Growing up in a single-parent household, I took over Thanksgiving dinner duties when I was 14. The first person I called was my sister, Kelly who told me to cook it in a bag. As I shopped for the turkey and all the sides, I came across Reynolds plastic turkey bags that you sealed the bird in too cook. It looked easy, and since my sister had told me to roast the bird in a bag, I bit. That year, amongst smelling a raw turkey for the first time and properly oiling, stuffing and seasoning my first tukey, was the most memorable year ever because not only did I cook my own turkey, but I cooked it successfully; For the last 15 years, I have cooked my turkey to perfection, no fail, in a plastic bag. A turkey in a bag will lock in flavor and make the bird perfect and tender.

Turkey in A Bag Recipe

Serves about 24.

Preheat Oven to 350

• a 24 pound turkey
• Stuffing, if stuffing the bird
• 1 T of salt
• 1 T of pepper
• 5 sticks of Rosemary
• Sage to taste
• Extra Virgin Olive Oil or butter
• 4 T AP Flour
• 5 stalks celery
• 5 carrots
• 2 whole cloves of garlic, chopped
• Any other vegetables you would like to add
• 2 large onions, quartered

1. Rinse Turkey and remove giblets. Rub oil/butter on bird and season with salt and pepper. Stuff the turkey with stuffing and tie legs.

2. Take your Turkey oven bag and sprinkle the flour inside. Shake the bag so that the bag gets saturated with a light coating of flour.

3. Fit your Turkey in the bag and place the rosemary and sage and vegetables in there around the turkey.

4. Seal the bag with a twisty-tie and put in roasting pan.

5. Bake about 5-6 hours, or until meat thermometer reads 180 degrees F.