Posts
Back this year by popular demand is Bill Pautler's famous Paper Bag Turkey recipe! Bon Appetite!!
Paper Bag Turkey
Thaw your turkey in the refrigerator for a couple days in advance of cooking. Fresh turkeys are always the best if you can get one.
Preheat oven at 325 degrees F.
Make sure you take the neck and gizzards out of the cavity!! I just throw them away, but you can save them for gravy if you prefer.
Rub the outside of your turkey with either olive oil or butter and then rub it with the spices of your choice. Some people like nutmeg and cloves. Some like salt and pepper. I like Tony Chachere's creole seasoning and fresh garlic. Sprinkle some seasoning inside the cavity too.
Then put a whole peeled white onion and a red apple in the cavity.
Line your pan with aluminum foil.
Then put your turkey in a regular brown paper grocery bag. The bag won't burn; don't worry about it!
Lay your bagged turkey in the pan and pour 1 cup of cold water into the cavity of the turkey.
Roll closed the front of the bag so it is well sealed and don't open the bag again until the turkey is done!
Cover the whole pan with aluminum foil and seal as well as possible.
Put your turkey in the oven and cook for the appropriate time:
6 to 8 pounds:3 to 3-1/2 hours
8 to 12 pounds: 3-1/2 to 4-1/2 hours
12 to 16 pounds: 4-1/2 to 5-1/2 hours
16 to 20 pounds:5-1/2 to 6 hours
20 to 24 pounds: 6 to 6-1/2 hours
When the turkey is done, pull it out of bag and let it cool for about 15-20 minutes, carve and enjoy!
Hint - Sometimes we will cook a second turkey the day after Thanksgiving, because there are usually no leftovers. Fresh turkeys are on sale then, and I bought one at Winn Dixie last year for 90 cents a pound!
Thaw your turkey in the refrigerator for a couple days in advance of cooking. Fresh turkeys are always the best if you can get one.
Preheat oven at 325 degrees F.
Make sure you take the neck and gizzards out of the cavity!! I just throw them away, but you can save them for gravy if you prefer.
Rub the outside of your turkey with either olive oil or butter and then rub it with the spices of your choice. Some people like nutmeg and cloves. Some like salt and pepper. I like Tony Chachere's creole seasoning and fresh garlic. Sprinkle some seasoning inside the cavity too.
Then put a whole peeled white onion and a red apple in the cavity.
Line your pan with aluminum foil.
Then put your turkey in a regular brown paper grocery bag. The bag won't burn; don't worry about it!
Lay your bagged turkey in the pan and pour 1 cup of cold water into the cavity of the turkey.
Roll closed the front of the bag so it is well sealed and don't open the bag again until the turkey is done!
Cover the whole pan with aluminum foil and seal as well as possible.
Put your turkey in the oven and cook for the appropriate time:
6 to 8 pounds:3 to 3-1/2 hours
8 to 12 pounds: 3-1/2 to 4-1/2 hours
12 to 16 pounds: 4-1/2 to 5-1/2 hours
16 to 20 pounds:5-1/2 to 6 hours
20 to 24 pounds: 6 to 6-1/2 hours
When the turkey is done, pull it out of bag and let it cool for about 15-20 minutes, carve and enjoy!
Hint - Sometimes we will cook a second turkey the day after Thanksgiving, because there are usually no leftovers. Fresh turkeys are on sale then, and I bought one at Winn Dixie last year for 90 cents a pound!
No comments:
Post a Comment