BROWN PAPER BAG COOKING RECIPES

Steps:

• Take everything out of the turkey. There will be a giblet bag and some other stuff.
• Next add vegetables to the inside of the turkey. You dont even have to peel anything. This is easy because the veggies are just for flavor -- you are going to throw them away later.
• Take the onion and cut it into quarters.
• Chop a nice long carrot.
• Do the same with a couple stalks of celery.
• Add several cloves of garlic that you mash between a broad kitchen knife and the kitchen counter.
• Throw it all inside the turkey.
• Then rub the turkey all over with olive oil -- not butter because butter usually has salt in it and salt is the enemy of a moist turkey. Make sure the whole bird is covered in 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 doesnt touch the bone.
• The thermometer should register between 163-170 degrees.
• Remove from oven, cut away the bag and remove the basting pan.
• Do not throw out the drippings!
• To make the gravy, strain the pan juices into a really big pot. Any juices that accumulate on the turkey platter get poured into the pot.
• Add six oz. of boiling chicken broth and 1/8 cup of corn starch to the gravy to thicken it up. Cook on low heat and stir and cook and stir.
• If it seems it isnt going to be thick enough, add a little more corn starch.
• What about the talk that brown paper bags are unsafe for cooking?.
• If you mean unsafe because of fire, it is important that the bag doesnt make contact with the heating element of the oven. If you mean because of the recycled paper bag releasing toxins into the turkey, all we can say is that this recipe has been around for over 30 years. We,ve been postonmg this recipe for over 10 years and never had a single complaint that anyone got sick. We've had hundreds of emails that this is the best turkey they've ever tasted and the perfect recipe for first time chefs!

Steps:

• Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
• Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer). Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
• Divide the dough in half. Pat each half into a disk. (If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper.
• Dust the counter and dough with flour. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ⅛-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
• Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies.
• Repeat with the remaining sheet of dough. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
• Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Repeat with the third and final batch. Let cookies cool completely on sheet trays.
• Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
• In a small saucepan over medium heat, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
• Stir in the vanilla and salt. Sift over the powdered sugar. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
• Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.