The turkey is in the bag. I preheated the oven to 325 degrees. The turkey is 9 pounds. Place the bird in a large double strength brown paper bag seam side up. I placed parchment paper on bottom and sprayed the inside of the bag with olive oil. I placed it on a rack, neck first and breast down. I stapled the bag closed. Set on shallow roasting pan and place in preheated oven. Do not open the oven until 1/2 hour before a small turkey or one hour before a 16-22 pound turkey. At this point, take the pan out of the oven. Poke a hole in the bag under the breast so juices can run into the pan. Remove bag and discard. Turn the turkey breast side up, place in the rack, and setting over another pan. Pour the juices from the roasting pan into bowl to be degreased for gravy. Return turkey to the oven, basting once in a while with some of the juices and fat. Cook for about 1/2 hour longer for a 12 lb. turkey. A finished turkey should reach 180-185 degrees when tested at the thickest part of the breast. The oldest method is to shake hands with your turkey. That is, wiggle a drumstick. If it moves easily, the turkey is ready. Remove the pan from the oven and set the turkey on a platter, covering lightly with foil to retain heat. Let stand 2 minutes before carving. This method is from Bon Appetit Nov/1977.
Posted on: Wed, 05 Nov 2014 20:27:12 +0000