Reviewed: Nov. 18, 2009

I've also been cooking my turkey like this, I do however quarter a red apple and a vidalia onion, sprinkle them with sage and place inside the cavity. I use celery salt and fresh pepper mixed with my flour in the bag. Turns out perfect every time!

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Susan M.

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Reviewed: Nov. 18, 2009

I've been doing this for years. It's super easy. Cuts cooking time by half. Turkey comes out perfect every time. I always recommend this method to friends who are nervous about making their 1st bird.

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KimBlazon

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Reviewed: Nov. 17, 2009

I always cook my turkey in a brown paper bag. It gets nicely browned, is very moist because it gets steamed, and takes less time to cook. I rinse my bird inside and out, dry with paper towels, run some vegetable oil in the cavity and rub oil all over the outside, salt inside and out, then rub butter inside and out. Then I put the stuffing into the cavity. Next, I run some oil around inside the paper bag to oil all of its sides. Finally, I put the turkey in the bag, staple it shut, and put into my roaster. Into the oven it goes. Depending upon its size, it can take up to 45 minutes less time to cook. Be very careful opening the bag because the steam is very hot. I just start to tear the bag away from the turkey slowly to release the steam. Once you try this method, you will never cook a turkey any other way! This works for whole chicken too.

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Cathy

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Reviewed: Nov. 4, 2009

Made this twice & turned out great both times! Turkey was so tender it was falling off the bone. We did rub some butter on outside of skin, but otherwise made no changes.

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just_a_girl

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

AMAZING. I have never had good luck cooking turkey, so I thought I would give this a try. It was the most moist, delicious turkey I think I have ever had. People were fighting over the crispy golden skin. The clean up was quick and easy. I will never cook turkey any other way.

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Candace

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Reviewed: Jun. 10, 2009

I made my very first turkey for Thanksgiving all by myself using this recipe and it was great! The turkey wasnt dry, it was nice and brown. Kinda difficult getting the turkey in the bag and the stuff in it, but it was worth the hassel!

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countrygirl07

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Owings Mills, Maryland, USA

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Reviewed: Apr. 8, 2009

My mom always used a bag, and so do I. A few things I've learned: Don't use a bunch of butter. In fact, you don't need any. You will end up with drippings unfit for gravy. Don't go crazy cutting holes in the bag. It defeats the purpose of the bag. (yes, vent it, but sparingly.) You can stuff the turkey if you want, but it increases the cooking time and you risk drying out the bird.

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C4

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Reviewed: Feb. 23, 2009

This was so simple! The turkey was incredibly moist and full of flavor. My turkey was 10.5 lbs and cooked in 2 hrs. The meat was falling off the bone. Mmmm I don't think I'll make turkey any other way! Thanks for the suggestion!

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ALYSSA

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 26, 2009

Yummy! And so easy!

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Ellen

Cooking Level: Beginning

Home Town: Vincennes, Indiana, USA

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Reviewed: Dec. 18, 2008

Great & Easy.

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lovejam

Cooking Level: Expert

Home Town: Cassadaga, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Nov. 30, 2008

Beware...your turkey will cook quite a bit faster in the bag. I had a 15 1/2 lb. turkey and it was done in 2-1/2 hours. I noticed how quickly it was cooking and lowered the oven temp to 325 and still it was that fast! My turkey was brined which also speeds the cooking process. I spread a mixture of butter, olive oil and spices under the skin of the breast and over the entire turkey. The bird brown browned nicely. I was concerned at first because I had tons of drippings in the bag but they weren't nice and carmelized like they are when you roast without a bag but I just added a bit of Kitchen Bouquet browning sauce to my gravy and it was wonderful! Great result. Next time I'll turn the oven temp down to 325 and plan for a much quicker cooking time.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 24, 2008

This was my second attempt at a turkey for my dorm's second annual Thanksgiving. This recipe was incredibly easy, and the turkey came out super moist and juicy. I added a little bit of extra celery, onions, some fresh minced garlic, and half an apple diced inside, and put the other half of the apple in the cavity. Also, since the turkey wasn't as brown as I'd liked about 30 minutes before serving I opened the bag, spread paprika, butter, and a little flour and let it brown for a little longer. I definitely would recommend this recipe.

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Rebecca

Cooking Level: Beginning

Home Town: Trenton, New Jersey, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Nov. 23, 2008

First time I've ever made a turkey in a bag and it was very moist and flavorful and browned beautifully. I cooked a 13 lb bird at 350 degrees and it took 2-1/2 hours. I cut a large onion in quarters and a bulb of garlic in half and stuck it in the turkey cavity as well as seasoning the cavity with salt & pepper. You don't need to even peel the onion or garlic - just cut it and put it in the cavity. This will give the drippings a great flavor and help infuse your bird with flavor. I also carefully lifted the skin from the breast and liberally massaged the raw breast with a mixture of softened butter with some garlic powder, dried parsley, & rubbed sage. I then rubbed the same mixture over the entire bird before I bagged it and sprinkled with coarse sea salt. Rubbing butter over the breast will help keep the breast meat moist and flavorful. You can use just butter or any combination of seasoning you like added in. Just be careful not to tear the skin. I also let it rest about 20 minutes or so in the bag after I took it out of the oven. I plan on using this bagged method in the future because it really did help keep the bird moist and no basting!

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 21, 2008

One question, where do you get an oven bag? I want to give it a try for my 1st. time. Seems pretty easy, so lets see.

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seta

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Reviewed: Nov. 20, 2008

This is the only way I make turkey! I follow the instructions on the bag box and it's always perfect! I have considered doing my turkey without a bag, but then ask myself why? I've never had a turkey that didn't turn out beautifully browned, succulent and delicious! And there is always plenty of yummy juices for gravy! =)

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MrsBob1

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 11, 2008

This was a good recipe. Your basic turkey. I did add paprika onto my turkey to give it a browned look. I got lots of compliments on the taste. I did a 15lbs turkey for three hours, I let it rest for about 30 minutes before I served it.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Nov. 6, 2008

Have been using cooking bags for years & years. It's the only way to fix turkey. I don't stuff it (we do cornbread dressing) but apple, onion, fresh sage and other herbs inside and fresh herbs and butter under the skin give you a moist and well seasoned bird. If you've never used a cooking bag & don't know where to buy them. You can find them with the aluminum foil and plastic wrap. They are made by REYNOLDS, at least that is the only brand I've ever seen. They make turkey sized bags and smaller sizes too.

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marysf

Cooking Level: Expert

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Reviewed: Jul. 23, 2008

so easy and moist, so many compliments, I was so nervous but it did crisp up, don't ask me how, it's weird but it works

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Marissa

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 1, 2008

A never fail recipe! Absolutely delicious! I only use 1 tablespoon of flour in the oven bag and I rub the skin with canola oil before baking. Highly recommended!

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 12, 2008

Wow...what a Turkey! I was definitely a bit worried at first, since this was my first attempt at making a turkey dinner...and a Thanksgiving dinner at that! But boy was it a hit among my 7 guests! I also stuffed it with some homemade sausage stuffing and it was so moist! The turkey was also so ridiculously moist it just fell off the bone. I will definitely be cooking turkey in a bag for a long time to come.

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Isbell

Cooking Level: Beginning

Home Town: Edmonds, Washington, USA

Living In: Southfield, Michigan, USA

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