thanksgiving

Brown Bag Thanksgiving Turkey

Name: Brown Bag Thanksgiving Turkey
Ingredients: 1, 13-15 lb BRINED turkey (I prefer cooking smaller birds, which I find are more tender, not to mention easier to handle. Make 2 if you have a large family); 3 carrots, peeled and cut into thirds; 3 celery stalks, cut into thirds; 1 large yellow onion peeled an quartered; 1/2 head of garlic, sliced horizontally, or 4-5 peeled and crushed cloves; 3-4 sprigs fresh rosemary; 3-4 sprigs fresh sage; 3-4 sprigs fresh parsley; 1 stick unsalted butter or 8 tbsp olive oil; 1-2 tbsp fresh cracked pepper; 1 large brown bag; stapler; water for sprinkling

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Turkey Cooked in a Brown Paper Bag? Sounds strange, but it might be the prettiest, easiest Thanksgiving turkey you’ll ever make. Kidd Kradick, the legendary DJ, used to make this for his family every year. So when his daughter came back to Dallas, Good Morning Texas asked me to try out his famous recipe. I was skeptical, but it turned out to be delicious and roasted to perfection, without drying out. Here is the recipe, although watching the video is the best way to see how to cook a brown bag turkey. Hope you have a wonderful and Happy Thanksgiving!

Brown Bag Thanksgiving Turkey

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Author: Roni Proter

Ingredients

Scale

1, 13-15 lb BRINED turkey (I prefer cooking smaller birds, which I find are more tender, not to mention easier to handle. Make 2 if you have a large family)
3 carrots, peeled and cut into thirds
3 celery stalks, cut into thirds
1 large yellow onion peeled an quartered
1/2 head of garlic, sliced horizontally, or 4–5 peeled and crushed cloves
3–4 sprigs fresh rosemary
3–4 sprigs fresh sage
3–4 sprigs fresh parsley
1 stick unsalted butter or 8 tbsp olive oil
1–2 tbsp fresh cracked pepper
1 large brown bag
stapler
water for sprinkling

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Instructions

Heat the oven to 375.
Make sure you wash the turkey, removing the brine and pat dry (also make sure you’ve removed the neck and anything else in the cavity of the bird).
Stuff the turkey with herbs, carrots, celery, garlic and onion. If you have extra you can place them in the bag on the sides of the bird.
Gently loosen the skin from the meat and slather butter or olive oil underneath the skin and all over the top of the bird. Coat well. Sprinkle with salt.
Place the bird in the brown paper bag, place any extra herbs and vegetables inside, and staple the bag closed.
Place on a baking sheet and sprinkle generously with water.
Place in the oven and bake for 13 minutes per pound, approximately 3 hours.
Remove and cut open the bag.
Remove the turkey and pour out the remaining juices for your gravy.
Enjoy!