What you'll need for Brown Bagged Turkey:
- 20 lb. turkey
- 1 large brown grocery bag
- 1 stick Imperial margarine
- 1 packet poultry seasoning
- Salt and pepper to taste
- For a 20-pound bird, make enough bread stuffing to fill the bird.
- Once it is stuffed, coat the outside with Imperial margarine, salt and pepper
anda little poultry seasoning.
- Then carefully slide the bird into the paper bag (large grocery sack).
- Fold the open edges of the sack over and staple shut sealing the bird inside.
- Pre-heat oven to 350 degrees.
turkeyin a disposable aluminum baking pan on centerrack, making sure if the oven is electric not to touch the upper elementswith the sack.
- Set a timer for one hour for every 5 pounds of turkey, in this case with a 20-pound bird it will be four hours.
- Go away and leave the bird alone. Do not check on it. Do not be tempted to look at it.
timergoes off, remove it from the oven and let it sit for 15 minutes.
- Do not open until the steam escapes. You don't want to get burned.
- Then take a knife or pair of scissors and slice open the paper bag from legs to
- Grab each side of the paper bag and tug and shake the sides until it splits under the bird and both sides come away from the pan.
- If you use a timer in the bird, it will be popped up and the bird is done.
- Remove the bird from the pan by putting a large fork
ineach end of the bird.
- Do not stick
forkinto breast, as it will let all the juices escape.
- Allow bird to rest for approximately 20 minutes, so the meat will soak up the juices. Then enjoy.
- For those skeptics who think the paper will catch on fire, no it won't.
- The steam from the turkey keeps the paper moist and will not catch fire.
- Use the drippings in the pan for gravy.
- No fuss, no muss, no extended
HAPPY HOLIDAYS AND GOOD EATING!