BIRD IN A BAG
Probably five or six years ago, my good neighbor, Ron Davey, taught me his special recipe for cooking a turkey. He’s 77 years old and has been using this method for about 40 years. First time I tried, he so kindly walked to my house, wearing his apron, at midnight, just so he could give me some last minute coaching and moral support. He’s the best turkey doctor I know.
TURKEY RON’S WAY
Wash 20 lb. bird inside and out. Pat dry. Sprinkle about 3 tablespoons of garlic salt inside cavity. Stuff firm but not packed. Close end (ew). Line a large brown paper grocery store bag with one sheet of regular weight aluminum foil. Slide bird inside, on top of the foil, as if it were a cookie sheet, all the way to the end. Go corner to corner if bag is a little small. Close bag, folding top down and then bottom up. Place the bag with bird inside a large roasting pan and push the folded end right up against the pan to hold it tight. You want the steam to be totally locked in. Place in a regular oven that has been heated to 450 degrees. (Bag should not touch oven walls. ) Allow to cook at the high temperature for 30 min. Then lower the temperature to 210 degrees and cook for another 11 1/2 hours. Allow to rest for 30 min. before carving.
The skin will be very toasted and crispy. The meat will be falling off the bones. I suggest wearing a pair of fresh rubber gloves for the wrangling. I also mark an X on the bag over the spot with the pop-up timer and cut a tiny flap, at the end of the cooking time, so that I can make sure it has popped before I bring the turkey out of the oven. Don’t let the bottom of the paper bag soaking in drippings freak you out. Think of it as very rustic parchment paper. I skim most of the fat and make gravy by adding cornstarch and thinning with potato water. Love it. Thanks Ron!
November 24th, 2008 at 11:03 pm
That is so interesting. I’ve never heard of this method! I’m wondering if I will have my bird thawed out enough by the time I would need to roast it. Hmmm… I’m going to have to try this.
Also, do you have any good stuffing recipes?
November 25th, 2008 at 12:46 am
I follow my sister, Virginia’s recipe using Pepperidge Farm herb cubes with added onion, celery, and mushrooms or a sweater version with diced apples, craisins, nuts and apple juice for at least part of the liquid. I’m making the regular onion celery recipe this year and adding a little fresh Rosemary. I’m also making it on Tuesday so that I can go sightseeing with the family on Wednesday and watch the parade and AKC dog show on Thursday morning. The gathering, and time to just be with the family, is my favorite part of the holiday.
November 25th, 2008 at 2:26 pm
Are you sure about this Liesa? I’ve only cooked a turkey once before, but I am hosting Thanksgiving dinner for 20 people this year. My first question is “Is it foolproof?” My second question is how does the skin get crispy if it’s steaming inside the bag? My third question is do you really just leave it alone for the whole 11 1/2 hours? No basting required? Really?
November 25th, 2008 at 2:55 pm
Oh Bonnie, I’m so sorry. What’s your stress number?
It really does work. Get the lowdown from Ron (I thought it was Thanksgiving magic.) Just weird how browned and crisp the skin gets. Did you see that picture I posted? That was taken right before I took all the meat off the bones. Notice how brown the skin was….allll over? It was like…paper. Totally nuts! And yes you really really do just leave it alone for the 11 1/2 hours. Absolutely no basting. Ron has a formula for choosing the ‘exact’ time. I gave the time for a stuffed 20 lb. bird. Foolproof? One year I had to cook it longer because the temp. control on the oven was messed up. Dinner was a little late, and it was the one time I hosted Mike’s family at our home, but it was very moist turkey.
November 25th, 2008 at 7:31 pm
Thanks Liesa. I think I will pay Ron a visit. And don’t worry about my stress level. I’m only in charge of the turkey and the ham, and everyone else has their assignments.
November 25th, 2008 at 7:40 pm
Good to know. My feeling is that if there are going to be 20 coming for dinner there should be about 20 food assignments, right? I’m glad you’ll have plenty of help. Ejoy the day!
December 1st, 2008 at 4:20 pm
Tried the bag and I’m a believer! It worked great and the whole family loved it. Thanks for sharing.
December 1st, 2008 at 9:53 pm
Woohoo! Congratulations Bonnie! Pretty weird how the paper bag and super low temperature works soooooo well…and no one dies. I want all the ‘juicy’ details.