Turkey

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

Directions:

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?!?