In 20 years of Thanksgiving dinners,I've never had a bad Thanksgiving turkey when using these bags. Browning has not been a problem for me, I brush the whole turkey with melted butter beforehand and I haven't needed any colorants. In fact, I sometimes still have to put a little foil tent over the breast about 2 hours into the cooking, to keep it from over-browning. The largest bird I've bagged was 22 pounds and the hardest part was the heavy lifting. I use a few tricks to get a turkey that size into the bag. I spread a very clean old towel over my work surface, which protects against juices drooling over and contaminating things, and also reduces slipperiness. I slide the bag halfway over the turkey, baste that half with butter, then pull the rest of the bag over the turkey, reach in, and baste the rest. I reach in again and spray the top of the bag with non-stick cooking spray, which prevents any sticking to the skin. I put a little chopped onion, celery, apple, and rosemary in the cavity. This year's 21 pounder was done in a little over 4 hours at 350 degrees. I really like that the juices and drippings don't evaporate and are perfect for the gravy. I'm definitely a bag fan.
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In 20 years of Thanksgiving dinners,I've never had a bad Thanksgiving turkey when using these...