Turkey in a Baking Bag

For those who missed the cooking class last year, here is a great way to cook a turkey, just in time for Thanksgiving.

Purchase turkey 3-5 days prior to date needed. For turkeys larger than 18 pounds, purchase at least 4 days (for really large turkeys 24+ pounds, purchase 5 days prior to baking).

Keep turkey in refrigerator. Do not thaw at room temperature. You may also use cold running water to thaw, but since this is a pain, just buy the bird early.

I recommend doing the following steps the day prior to baking the turkey:
-Thoroughly clean kitchen sink and prep area.
-Place 1 tablespoon flour in the oven baking bag. Place bag in large baking pan. I use all-a-dollar disposable aluminum turkey pans, which must be placed on a sturdy baking tray for support while baking and moving.
-Remove upper rack in oven. Remaining rack should be on the lowest track possible.
-Check weight of turkey. Write it down to be safe. You need the weight to determine cooking time.
-Remove netting and outer plastic covering with a pair of kitchen shears or clean scissors.
-Place turkey in a 9x13 aluminum pan (not the pan in which you will be cooking the turkey).
-Set in sink and rinse turkey, including 2 cavities inside the bird. The first, and largest, is in between the legs. The second is where the neck used to be.
-Remove neck from large cavity and waxed paper bag-o-parts from front cavity.*

If you have done these steps the day before, wrap the entire bird (not too tight) with plastic wrap and return to fridge. If you are ready to cook the bird: (re-rinse bird the following day).

Pre-heat oven to 350º. The following steps may not be done ahead of time. Right before baking only!

Pat dry turkey. If you are stuffing the turkey, do so now. I cut and cook my celery and onions the night before. Follow directions for your stuffing from the package or recipe. Loosely stuff the 2 cavities and fasten the flap on the front cavity with toothpicks or use a sterilized needle and thread.

Shake the tablespoon of flour in oven baking bag and place the turkey in the bag. If the turkey has a pop-up indicator for doneness, make sure the bag is not too tight in that area, or cut an X over it so the popper is free to pop up.

Melt ½ to 1 cube (1/4 – ½ cup) margarine, depending on the size of bird and brush or pour around turkey.
Sprinkle with about 1 tablespoon of chicken bouillon granules and salt and pepper to taste.
Twist bag closed and fasten with oven safe pull tight strip. If this gets lost, cut ½ inch off from the OPEN end of the turkey bag, double it up for strength and tie tight (you may need to have someone else hold the bag tight while you tie). Tuck ends of bag in pan. CUT 6 SLITS about 1 inch each along bag for ventilation. Place turkey in oven so the pop-up is visible (if applicable) or use a meat thermometer to determine doneness at 180º about 1 inch into meat if no pop-up.

Baking time is approximate depending on the size of the bird. Partially frozen turkey and stuffed turkeys require more time to bake. Bake at 350º for:
Whole Turkey
Total weight
Time
unstuffed
12 -16 pounds
2 to 2 - ½ hours

16 - 20 pounds
2-1/2 - 3 hours

20 - 24 pounds
3 to 3-1/2 hours
stuffed



12 -16 pounds
2-1/2 - 3 hours

16 - 20 pounds
3 to 3 - 1/2 hours

20 - 24 pounds
3-1/2 - 4 hours