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Tuesday, November 9, 2010


I came across this recipe last year and really wanted to try it... but I didn't... and then I forgot all about it. But Thanksgiving is right around the corner, and the recipe came across my computer once again!

Look how easy it is to cook a turkey! (not that I've ever cooked one before, so I don't know how hard it is to cook... but I can only imagine it's hard!) : )

Your ingredients are simple:
  • 1 (18 -20 lb) whole turkey
  • 2 stalks of celery (roughly chopped)
  • 1 carrot (roughly chopped)
  • 1 onion (cut into quarters)
  • 3 -4 crushed garlic cloves
  • olive oil

  • Take everything out of the turkey. There will be a giblet bag and some other stuff.

  • Chop the onion into quarters.

  • Chop a nice long carrot.

  • Do the same with a couple stalks of celery
    • Put all of the veggies in the turkey.
  • Add several cloves of garlic that you mash between a kitchen knife and the kitchen counter.

  • Throw it all inside the turkey.

  • Then rub the turkey all over with olive oil.

  • Put the turkey in a roasting pan and cover it with a large brown paper bag.

  • Staple shut. If you have a huge turkey use two paper bags at each end. It wont stick to the bird because of the olive oil.

  • Sprinkle the bag all over with water.

  • Place into pre-heated 375 F oven. ON THE MIDDLE RACK.

  • The bag wont burn because paper burns at 451 and we're at 375 degrees.

  • The advantage of the brown paper bag over the Reynolds cooking bag is that the paper breathes so the turkey ROASTS. In the Reynolds bag the turkey STEAMS, giving it a different taste.

  • Roast for 13-15 minutes per pound.

  • When you think it's ready, shove a meat thermometer through the bag and into the turkey and give it a minute to register. Make sure it doesn't touch the bone.

  • The thermometer should register between 163-170 degrees.

  • Remove from oven, cut away the bag and remove the basting pan.

  • Here's what you should get when all is done:

    How good does this look?!?

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