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STEP 5. Make 6 half-inch slits in the top of the bag to allow steam to escape as the turkey cooks. Tuck the corners of the bag in the pan and trim or fold down the extra bag beyond the tie to ensure it doesn't touch the oven or heating elements when cooking. STEP 6. Place the turkey on the lowest rack of your oven to roast.
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Hold bag closed and shake to distribute the flour. Place the bag in a roasting pan; set aside. In a small bowl, combine butter and chopped herbs; set aside. Preheat oven to 325°F. Remove neck and giblets from turkey; reserve for another use or discard. Pat turkey skin dry with paper towels.
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Position a rack in the center of the oven and heat to 350 F. Place an oven bag in a 2-inch deep roasting pan. Spray the inside of the bag with cooking spray to prevent sticking, and add flour to the bag. Shake to coat. Arrange the celery and onion in the bag. Remove the neck and giblets from the turkey.
Thanksgiving Turkey in a Sack The Full Nester
Bring the turkey to room temperature. Wash the turkey thoroughly, and pat dry. Rub seasonings and a portion of peanut oil inside and outside of the bird. Mix ingredients and let stand for 5 minutes. Massage the spices all over the skin. Pour remaining oil into large brown paper bag completely coating entire surface.
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Poke a few holes near the bottom of the sack and let the juices run out into the roaster pan. When the turkey has cooled a bit, CAREFULLY (so as not to burn yourself) tear the rest of the sack away and put the turkey on a platter or your carving board if you are carving prior to bringing it to the table. Lift the rack out of the roasting pan.
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Bake at 350°F (do not exceed 400°) until the thickest part of the thigh is 170°-175°. When the bird reaches your desired temperature, carefully cut the top of bag open with scissors and remove the turkey. Be careful, as the steam that releases from the bag is very hot. Get to know the pros and cons of cooking turkey in a bag.
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1. Prepare the Turkey: Remove and discard the giblets, pat the turkey dry, and season with salt and pepper. 2. Pack the Bag: Sprinkle the bottom of the bag with flour. Place the turkey in the bag along with cut celery and onions. Seal the bag, transfer to a roasting pan, and use a fork to poke several holes in the bag.
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When the turkey is cooked through, remove the pan from the oven and let the turkey rest in the bag for 15 minutes. Then, carefully cut the bag open (some hot steam will still escape). Remove the turkey from the bag and transfer to a carving board or platter. The leftover juices can be poured into a pan to make homemade turkey gravy.
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Place bag in roasting pan. Open the oven bag and place 1 tablespoon of flour in the bag, shake bag it around. Place sliced celery, onion, and lemon in the bottom of the bag and set aside. Remove the giblets and neck from the turkey cavities and reserve for gravy. If you are stuffing your turkey, do so at this time.
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Instructions. Preheat the oven to 350 degrees F. Open the oven bag and spray the inside with cooking spray. Sprinkle the flour into the bag, open it big and catch some air and hold it tight in your hand. Give the bag a shake to get the flour to coat all over the inside of the bag.
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If you roast your turkey in an oven bag for the entirety of its cooking, the answer is no. However, for crispier results, let the turkey cook on the roasting rack for the last 15 minutes of.
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Preheat oven to 325 degrees. Bring the turkey to room temperature. Wash the turkey thoroughly, and pat dry. Rub seasonings and a portion of peanut oil inside and outside of the bird. Massage the spices all over the skin. Pour remaining oil into large brown paper bag completely coating entire surface.
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Rub 4 tbsp of butter all over the turkey. Butter the inside of the brown paper bag with the remaining 2 tbsp of butter. Put the turkey inside the brown paper bag. Put the brown paper bag with the turkey in a roasting pan. Pour the chicken broth inside the turkey cavity. Fold the paper bag closed, and staple it with a stapler so it stays closed.
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Now place the turkey on the lowest rack in the oven. Roast the turkey in the oven for 4 hours or until the temperature probe or instant meat thermometer registers 165 F. Remove from the oven and let the turkey cool for about 30 minutes. Carefully cut the oven bag open and transfer the turkey onto a serving platter.
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Whisk soy sauce, sherry, brown sugar and pepper together in a measuring cup. Prepare the oven bag as directed on package (shake flour inside the bag and place the bag inside a roasting pan that is at least 2 inches deep). Place the turkey in the bag. Pour the baste over the whole bird.
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Heat the oven and prepare the roasting bag. Arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 350°F. Coat the inside of 1 oven roasting bag with cooking spray. Add 2 tablespoons all-purpose flour, twist to close briefly, and shake to coat the bag with the flour.
