What you'll need for Brown Bagged Turkey:
  • 20 lb. turkey
  • 1 large brown grocery bag
  • Stuffing
  • 1 stick Imperial margarine
  • 1 packet poultry seasoning
  • Salt and pepper to taste
Let's Cook:
  • 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 and a 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.
  • Put turkey in a disposable aluminum baking pan on center rack, making sure if the oven is electric not to touch the upper elements with 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.
  • When timer goes 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 neck.
  • 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 in each end of the bird.
  • Do not stick fork into 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 clean up.