BAKERY PAPER BAGS RECIPES

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EASY TURKEY IN A PAPER BAG RECIPE - FOOD.COM



Easy Turkey in a Paper Bag Recipe - Food.com image

This recipe makes the most beautifully browned, juiciest and flavorful turkey. And it's super easy to boot. It's inspired from the California Culinary Academy. Important!! This recipe only works well if you stuff the turkey. I didn't think that it would make a big difference, but when I baked a turkey and didn't stuff it a while back, It was way overcooked....not good. But this is great for a big stuffed bird. If I were serving this for a special occasion though, I would definately use a programmable thermometer... I got mine for around $15 at Meijers and I use it a LOT! So well worth the small investment. Insert the thermometor into the thickest part og the thigh and bring the temp to 165 to 170 degrees.

Total Time 27 hours

Prep Time 24 hours

Cook Time 3 hours

Yield 1 turkey, 4-8 serving(s)

Number Of Ingredients 8

1 (12 -16 lb) whole turkey (any size)
1/2 cup butter, softened
1/4 cup kosher salt
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 tablespoon Montreal chicken seasoning (a mixture of course salt, course ground pepper and garlic granules)
prepared stuffing, your favorite
1 tablespoon olive oil

Steps:

  • At least one night or up to two nights before cooking, season turkey inside and out with salt, garlic powder and poultry seasoning.
  • Place in a plastic bag and refrigerate until day of cooking. This ensures that the bird is seasoned all the way through, like brining does, only better.
  • On Turkey day, stuff turkey with your favorite stuffing recipe. Tie legs together and fold wings back behind themselves.
  • Pat turkey dry, and rub olive oil all over bird. Sprinkle skin with Montreal Grill seasoning.
  • Open up a large paper bag so the opening is facing you, and rub the inside bottom of the bag with a generous coating of butter.
  • Turn bag over so butter is on top, and place bag in a pan on a rack.
  • Cut a piece of aluminum foil to line the bottom of the bag. Crinkle it ip then spread it flat and spray with cooking spray to keep bird from sticking.
  • Place turkey into the bag, fold opening of bag closed and staple shut.
  • Place turkey into a COLD oven. (DO NOT PREHEAT!).
  • Turn the heat to 500 degrees. and roast for exactly one hour.
  • Tuen heat down to 400 Degrees, toast one hour longer.
  • Turn heat down to 300 degrees and roast one additional hour.
  • Remove turkey from oven. Total cooking time is 3 hours regardless of the size of the turkey.
  • The bag will look and smell charred, but the butter keeps the bag from burning and the bird will be perfect.
  • Tear away paper bag in pieces and let turkey rest for at least 20 minutes before carving. But the longer rest, the better.

Nutrition Facts : Calories 1837.3, FatContent 106.4, SaturatedFatContent 37.6, CholesterolContent 738.3, SodiumContent 7885.1, CarbohydrateContent 2.3, FiberContent 0.3, SugarContent 0.6, ProteinContent 204.1

BROWN-BAG CHICKEN | MARTHA STEWART



Brown-Bag Chicken | Martha Stewart image

Roasting a chicken in a paper bag keeps it moist and tender, and it couldn't be easier with this recipe from "Sara Foster's Southern Kitchen."

Provided by Martha Stewart

Categories     Chicken Recipes

Number Of Ingredients 5

1 (3- to 3 1/2-pound) chicken
Sea salt and freshly ground black pepper
1 onion, halved
4 sprigs fresh rosemary
1 tablespoon ground hot Hungarian paprika

Steps:

  • Preheat oven to 400 degrees.
  • Rinse chicken, pat dry, and remove any excess fat. Generously sprinkle chicken inside and out with salt and pepper. Place onion and rosemary inside cavity; rub skin with paprika.
  • Lay a standard-side brown paper grocery bag on its side; place chicken inside bag and tie bag with kitchen twine to enclose. Place bagged chicken on a rimmed baking sheet; transfer to lower third of oven, making sure there is plenty of room between the bag and the top of the oven. Roast chicken for 1 1/2 hours.
  • Remove chicken from oven and carefully open bag to release steam. An instant-read thermometer inserted into the thickest part of the thigh should reach 165 degrees and juices should run clear when thigh is pierced with the tip of a sharp knife. Let stand for 10 minutes before carving; serve warm.

More about "bakery paper bags recipes"

EASY TURKEY IN A PAPER BAG RECIPE - FOOD.COM
This recipe makes the most beautifully browned, juiciest and flavorful turkey. And it's super easy to boot. It's inspired from the California Culinary Academy. Important!! This recipe only works well if you stuff the turkey. I didn't think that it would make a big difference, but when I baked a turkey and didn't stuff it a while back, It was way overcooked....not good. But this is great for a big stuffed bird. If I were serving this for a special occasion though, I would definately use a programmable thermometer... I got mine for around $15 at Meijers and I use it a LOT! So well worth the small investment. Insert the thermometor into the thickest part og the thigh and bring the temp to 165 to 170 degrees.
From food.com
Reviews 5.0
Total Time 27 hours
Calories 1837.3 per serving
  • Tear away paper bag in pieces and let turkey rest for at least 20 minutes before carving. But the longer rest, the better.
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BROWN-BAG CHICKEN | MARTHA STEWART
Roasting a chicken in a paper bag keeps it moist and tender, and it couldn't be easier with this recipe from "Sara Foster's Southern Kitchen."
From marthastewart.com
Reviews 3.1
Category Chicken Recipes
  • Remove chicken from oven and carefully open bag to release steam. An instant-read thermometer inserted into the thickest part of the thigh should reach 165 degrees and juices should run clear when thigh is pierced with the tip of a sharp knife. Let stand for 10 minutes before carving; serve warm.
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