Moms Turkey Cooked In Reynolds Roastingcooking Bag Recipes

Steps:

• Preheat oven to 350 degrees f.
• Wash and pat dry Turkey in cold water.
• Place turkey in bag and bag into deep roaster.
• Cut 1 lemon into slices.
• put slices ( minus seeds) under turkey skin ( breast, thigh, wearever).
• Cut 2nd lemon in half.
• Squeeze out juice ( minus seeds)over top of turkey. Put empty lemon rind halfs into cavity.
• Liberally sprinkle the McCormick Chicken seasoning over the entire turkey ( I use 1/2 bottle per turkey ).
• Place stick butter on top of turkey.
• Close bag and tie-leave only a small amount of room between bag sides and turkey.
• Cut six slits into bag.
• Roast 2 1/2- 3hours or until turkey leg separates easily and meat falls off.
• Remove Turkey and let sit in bag ( in roaster also) fro at least 30 minutes befre slicing.

Steps:

• Stuff your turkey as you normally would.
• Open one brown paper bag inside another one.
• Butter the inside of the inside bag real well. Slide the turkey into the brown bags, fold up the end of the bags and staple together.
• Put the turkey (in bag) into the roasting rack (rack being inside of roasting pan).
• Bake at 325 F. for 20 min. per pound.
• THAT IS IT! No basting, no nothing. It turns out very juicy, very brown and just plain great!

Steps:

• 1. Preheat oven to 350°F.
• 2. Spray inside of oven cooking bag with a non-stick cooking spray, to reduce the turkey from sticking to the oven bag. (This step is optional.)
• 3. Shake the tablespoon of flour in the Reynolds Oven Cooking Bag. Then place the bag in a large roasting pan which is at least 2 inches deep.
• 4. Remove neck and giblets from turkey.
• 5. Rinse turkey; pat dry.
• 6. Brush turkey with the vegetable oil. (See *Note)
• 7. Combine the thyme, rosemary, seasoned salt, sage, table salt, and black pepper.
• 8. Then sprinkle and rub the herb mixture inside the cavity of the bird, plus over the entire the turkey; turning to coat evenly.
• 9. Add the vegetables and cloves of garlic inside the bird cavity. Place turkey inside oven cooking bag. Close oven bag with nylon tie.
• 10. Then cut 6 (1/2-inch) slits in top of the cooking bag. Tuck ends of bag in pan.
• 11. Bake: 8-12 pound turkeys 1-1/2 to 2 hours, 12-16 pound turkeys 2 to 2-1/2 hours, 16-20 pound turkeys 2-1/2 to 3 hours, 20-24 pound turkeys 3 to 3-1/2 hours. (See *Note for roasting a 16 and a 19 pound turkey.)
• 12. For easy slicing, let turkey rest in oven bag (on top your stove) for 20 minutes before opening. If the turkey sticks to the oven bag, gently loosen the bag from the turkey, before opening the bag.
• 13. *Note: When it comes to prepping the bird, I do not brush the turkey with vegetable oil. Also, when it comes to baking the turkeys, I'll bake a (16 lb.) turkey for 2 hours & 15 minutes, and a (19 lb.) turkey for exactly 2 hours & 30 minutes. But, when I add the herbs and seasonings to the 19 lb. turkey, I use the following amount... 1-1/2 tablespoons of rubbed sage, 1-1/2 teaspoons each... of Lawry's Seasoned Salt, dried thyme, and rosemary, plus I add the 1/2 teaspoon of table salt, and the 1/8 teaspoon of black pepper. And after I bake the 19 lb. turkey, I let it rest on top the stove for 30 minutes, before removing it from the cooking bag. (The pan drippings from this turkey, makes the most wonderful tasting gravy. And this is the gravy I make with the pan drippings: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-gravy/turkey-gravy.html)