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Turkey in a Bag

Reviewed: Jan. 14, 2013
I have been using oven bags for a long time. The first time was a pot roast that a neighbor brought over for us to just pop into the oven. We didn't know to poke holes in the bag. It swelled up to fill the whole oven but didn't burst. The food was great. So when I started using them for turkeys, I only poked one little hole in the bag instead of the recommended 5 or 6. The bag swells up a bit, causing a little pressure inside. The bird cooks even faster and is more juicy. Bags are much more forgiving than other techniques. Better for inexperienced cooks. Two things to be careful of: 1. try to keep the bag off the bird. The skin tends to stick if it does. 2. Make sure that you use the lowest rack on the oven so there is plenty of room on top so the bag doesn't come in contact with the roof of the oven. Especially if you use the one small hole technique.The hole could plug up if it hits the top of the oven.
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