This Thanksgiving turkey recipe produces the best turkey I ever tasted! The turkey comes out perfectly browned on the outside, and most, juicy and succulent on the inside!
Before I made this turkey, I always thought that I don’t like turkey breast meat because it’s too dry… but I loved the breast meat on this turkey :) The turkey breast meat was also moist and melting in my mouth!
This is the Thanksgiving turkey that your guests will rave about and ask for the recipe. And the best thing of all is that this Thanksgiving turkey recipe is super-easy – you put the turkey in the oven and forget about it until it’s done. No messy basting is needed!This Thanksgiving turkey recipe uses the brown paper shopping bag. Yes, the brown paper bag from the grocery store – the kind that you get when you choose paper over plastic :) Don’t confuse it with the oven bag – I have tried making the turkey in the oven bag before, and it was not nearly as good as the one made in the brown paper bag! If you are concerned about the paper bag catching on fire – be assured it does not get burned in the oven :)
This turkey is made without the stuffing inside. I make the stuffing separately from the bird. I don’t stuff the turkey because stuffing affects the cooking time – the stuffing makes the turkey cook longer resulting in the overcooked meat.
I have found my perfect recipe for the Thanksgiving turkey – this is it! I will never make the roast turkey any other way, simply because this is the best Thanksgiving turkey recipe ever.
Thanksgiving Turkey In A Brown Paper Shopping Bag
Preparation time: 10 minute(s)
Approximate cooking time: 3 hour(s)
Number of servings: 12
Ingredients:
1 turkey (10 to 20 lbs), brought to room temperature
Salt and pepper
1 onion, peeled and cut into large pieces
1 celery stick, chopped
1 carrot, chopped
1 lemon, quartered
6 tbsp butter, softened
1 cup chicken broth
Brown paper shopping bag (you might need 2 bags)
Directions How To Make The Thanksgiving Turkey In A Brown Bag:
The first thing you need to do is to make sure the turkey fully fits in a bag. This step is best done while the turkey is still packaged, so you don’t have to deal with the mess of moving the raw turkey in and out of the bag :) The turkey needs to go in the bag and the bag will have to be closed and stapled shut. So put the packaged turkey in and see if there is enough paper left to close and seal the bag. If the bag is not long enough, you’ll need to make it longer by attach the second bag to it.
My turkey was 13 lbs, and I needed the second bag. First, cut off the handles from both bags. To attach the second bag, cut the top half off the second bag, then attach that piece (the part without the bottom) to the first bag with a stapler or simply saw it on with a needle and a thread. Basically, you need to make the brown paper bag long enough so the end can be closed once the turkey is in.
For the turkey, I recommend buying it fresh (not frozen) the day before making it and storing it in the refrigerator. Fresh turkey is more expensive then frozen, but you don’t have to deal with defrosting it and it also tastes better. If you are buying frozen, make sure the turkey is fully defrosted.
To bring the turkey to room temperature, take it out of the refrigerator 2 hours before cooking it. It’s important to bring the turkey to room temperature so the cooking time is not affected (cold turkey will cook longer).
Preheat the oven to 375F.
Sprinkle the turkey liberally with salt and pepper on the outside and inside, and rub the salt and pepper on it. Don’t forget to take out the giblets, sometimes they are packed inside the turkey in the plastic bags :) Put the onion, celery, carrot and lemon inside the turkey, and put the giblets and neck there too. Rub 4 tbsp of butter all over the turkey.
Butter the inside of the brown paper bag with the remaining 2 tbsp of butter. Put the turkey inside the brown paper bag. Put the brown paper bag with the turkey in a roasting pan. Pour the chicken broth inside the turkey cavity. Fold the paper bag closed, and staple it with a stapler so it stays closed.
Put the turkey in the oven. Estimate the cooking time – it’s 2.5 hours for the first 10 lbs, plus 12 minutes for each additional pound (for example, the cooking time for 12 lb turkey is 2.5 hours + 12 minutes + 12 minutes = 2 hours 54 minutes). Set the timer for the cooking time and forget about the turkey until the timer beeps!
When the timer beeps, take out the turkey and leave it in a bag for 15 minutes. Then cut the bag open and take out the super delicious, perfectly brown and moist turkey! Enjoy your Thanksgiving feast!
Here’s the picture of the turkey inside the shopping bag, before going in the oven:
Enjoy this turkey recipe, and have a great Thanksgiving!
FAQs
There's no need to baste or attend to the turkey. Look at the cooking chart included in the carton for the estimated time for cooking a turkey in an oven bag. To check if the turkey is done cooking, measure the temperature through one of the cut slits on the top of the bag.
How long to cook a turkey in a browning bag? ›
For whole, unstuffed turkeys in oven cooking bags, cook at 350 °F for the following approximate times:
- 8-12 lb turkey: 1 1/2 to 2 hours;
- 12 to 16 lb turkey: 2 to 2 1/2 hours;
- 16-20 lb turkey: 2 1/2 to 3 hours;
- 20-24 lb turkey: 3 to 3 1/2 hours.
There's a lot to love about cooking a turkey in an oven bag. A heat-safe bag means faster cook time, minimal cleanup and extra-juicy meat. Here, a step-by-step guide to learn how to cook a turkey in a bag like a pro, plus answers to your most pressing questions about using an oven bag for turkey.
Is it OK to roast a turkey without a rack? ›
You don't need a roasting rack, but it helps to keep your turkey raised. It might come out a little stewed otherwise. You can use a wire cooling rack if you have one. If not, you can twist up some aluminum foil or cover the bottom of the pan with a chunky layer of coarsely chopped veggies.
What happens if you don't baste a turkey? ›
To be clear, you don't have to baste your turkey. You can still get juicy meat and crispy skin without basting.
Is it better to cook a turkey at 325 or 350? ›
Roasting the bird slowly, at a lower temperature is the best way to achieve tender meat. You should still prep the bird with butter, salt, and pepper, as described above (or dry-brine it). To cook, set your oven to 325°F and roast for 3½ to 4 hours for a 12- to 14-pound bird.
How long does it take to cook a 14 lb turkey in a cooking bag? ›
A 12- to 16-pound turkey needs about 2-1/2 to 2-3/4 hours to cook, and a 16- to 20-pound bird will take up to 3 hours. For a 20- to 24-pound turkey, expect it to cook for approximately 3-1/2 hours. We don't recommend stuffing the turkey, but if you insist on doing so, add 15 to 45 minutes to the roasting time.
How to get crispy skin on turkey cooked in a bag? ›
The bag will still allow the skin to brown, especially if you oil the turkey, as my recipe suggests. But it will not be as crispy as other cooking methods. If desired, you can cut open the bag in the last 30 minutes to get better browning, Brown says. Just make sure the drippings don't spill out and burn.
Do you have to put flour in a turkey bag? ›
Flour is needed to help prevent the bag from bursting and to help blend the fats and juices during cooking. You can use wheat, rice, potato, or gluten free flour. Corn starch, corn meal, matzo meal or finely crushed crackers all work well as flour substitutes.
How long to cook a 20 pound turkey in a bag? ›
A 20- to 24-pound turkey will take about 3 1/2 to 4 hours. The best measure of a well-cooked bird is a thermometer read: 165 F in the thickest part of the breast, away from the bone.
Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.
Should you rinse your turkey? ›
Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.
Can you cook a turkey in a glass Pyrex dish? ›
Brush the turkey with olive oil and season with salt, pepper, and Thyme. Place the turkey in a slow cook Pyrex dish. Wash and peel the potatoes and carrots (save the peelings to make a future stock or vegetable crisps - if using organic vegetables).
Does cooking a turkey in a bag make it more moist? ›
It will yield juicy and tender meat and will avoid entirely the brining or basting steps that most turkey recipes require. By trapping the moisture and heat, oven bags cook the bird faster and make it a breeze to collect all the juices to start making the gravy while the turkey rests.
How do you keep turkey from sticking to the bag? ›
Flour the Bag: Adding a tablespoon of flour to the bag and shaking it to distribute before you add the turkey helps prevent sticking and helps with browning. Create a Rub: We used a mixture of fresh herbs and butter to ensure the finished turkey is full of flavor. Be sure to also season the bird with salt and pepper.
Do you put water in the pan with the turkey bag? ›
"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."
Do you cover turkey in bag with foil? ›
So, yes, you do want to cover the turkey with foil to give it a chance to roast without getting dry. But then, towards the end of the cook time, remove the foil so the skin—the best part in this writer's opinion—gets a chance to crisp up.
