Cut Turkey-Roasting Time in Half with Reynolds Oven-Roast Turkey Bags

I use Reynolds Oven-Roast Turkey Bags. They also come in the large oven-roast bags. The Oven Roast Turkey Bag size is 19″ x 23 1/2″ and can be used for beef, lamb, chicken, turkey and more, from 12 to 24 pounds.

When using for turkey, follow the directions below.

Preheat oven to 350 degrees, add 1 tablespoon flour to the bag and shake, this stops your bag from bursting. Place your turkey in the bag breast side up. Butter the top of the turkey and season. Use the ties that come with the bags and close the bag. Make 6 slices in your bag, about 1/2 inch long, this helps to let the excessive steam out.

Put your turkey in the bag in a pan a little larger than your turkey, and with 2 inch sides. ( I have used a jelly roll pan, and this does work, but you have to be very carefully. Two people need to take the turkey out of the oven). Put your pan in the oven making sure that the bag does not touch any part of your oven, racks or broiler element.

Instructions for a whole turkey, un-stuffed. Cooking time per weight: 12-16 lb., 2 to 2 1/2 hours; 16-20 lbs., 2 1/2 to 3 hours, 20-24 lbs., 3 to 3 1/2 hours.

If you like to stuff your turkey it will take 1/2 hour longer to roast the turkey and dressing, plus the dressing will soak up a lot of the turkey juice that you would use for gravy. I still like to baste my turkey, so I just make sure one of my slits is about 5 inches above the bottom of the pan. I use my baster and still baste inside the bag. Then 1 1/2 hours before the Turkey is done I take out my casserole dishes of dressing and baste them with turkey juice. I make sure they are real moist and set them along side the Pan. Making sure that the bag does not touch the casserole dishes. Insert meat thermometer(I insert my meat thermometer through one of the slits and insert in the breast of the Turkey. The Turkey is done when your meat thermometer reaches 180 degrees.

For making gravy use a baster to draw most of the juice out of the bottom of the bag and put in a kettle. Add 2 to 3 Tablespoons of flour salt and pepper and using a wire whisk mix the juice, flour, salt and pepper thoroughly. Cook until thickened. If gravy is not thick enough add more flour.

Let your turkey cool for about 5 – 8 minutes, then make a slice in the bag, and begin slicing your turkey. Lay pieces of cut up turkey, legs, wings, thighs on a serving plate. Cover with Aluminum Foil until you are completely done cutting what you need.

Clean up is easy everything has cooked inside the bag, All I have to do is throw the bag in the garbage when done and wash the pan. No soaking and scouring the pan.

Reference:

• www.alcoa.com/reynoldskitchens/en/home.asp