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- large turkey (15 to 22 pounds)
- 2 large, plain brown grocery bags (use only clean bags from a known source)
- 1 clove garlic, minced
- 1/2 cup butter or margarine, melted
Remove giblets from turkey. Soak turkey in salted water to cover for 1 hour; meanwhile, prepare giblet stock and stuffing (see below). Drain and rinse turkey; pat dry. Rub cavities with minced garlic. Brush inside of bird with melted butter. Bird is ready for stuffing.
Giblet Stock
- giblets and neck from turkey
- 2 ribs celery, chopped
- 1 clove garlic, minced
- 1 onion, quartered
- 1 parsnip, quartered
- 1 teaspoon each salt, pepper, marjoram, and sage
Combine all and cook in 1 quart water, covered, while turkey is soaking and stuffing is being mixed. (Stock will be used in stuffing and gravy.)
Stuffing
- 4 to 6 slices cornbread (depending on size of turkey)
- 2 cups cubed wheat bread
- 2 onions, diced
- 2 apples, peeled, cored, and chopped
- 2 cups chopped celery
- 1 cup chopped chestnut meats
- 1/2 cup grated carrot
- 2 tablespoons ground fresh sage
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup butter, melted
- 1 cup giblet stock, strained
- giblet meat, chopped fine
Crumble cornbread and toss with bread cubes and remaining ingredients. When stuffing is well mixed, stuff lightly into cavities of turkey, and sew them shut with needle and cotton thread. Tuck wings in and tie legs together. Place turkey in one brown bag, and slide the second bag over the open end. Place bagged bird in roasting pan and roast at 350° F, allowing 20 minutes per pound. Check after three quarters of the time has elapsed, and add water if necessary. Cut away bags and let turkey brown during last 20 to 30 minutes. Use turkey drippings and remaining stock to make gravy.
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I did this many many years
I did this many many years ago, I had forgotten how great it turned out. I think that I'll try it this year.
I have been making this for
I have been making this for years too, but I put the turkey on a rack and then put it in a bag that has been rubbed with oil on the inside. I also rub oil on the breast of the bird so it doesn't stick. Another bag goes over the end. There is no need to baste or look at it, the bird will come out nicely browned, let rest and carve. It cuts the time for baking also, at usually 15 min a pound instead of 20.
When do we eat!
When do we eat!
This is a wonderful way to do
This is a wonderful way to do a turkey, I've done the brown bag for yrs. but to make it even easier. I stuff my turkey, spray the inside of the brown bag with Pam, put the bird in and roll up the bag tight. It will hold all the moisture inside while it bakes for 4 hrs. I never open it to baste it or brown it but when it comes out and I cut it open to put on the platter it is a picture out of a magazine. So evenly browned. someone might want to try that. I never cut the bag to brown the turkey and its works beautiful. I also place the whole bag into a thin aluminum pan with a cup of water in the bottom before putting in the oven.