BROWNING PURSE RECIPES
SOUTHERN-STYLE BROWN PAPER BAG TURKEY - DAN-O'S SEASONING
Description A very “southern Grandma” way to make your turkey. But somehow, cooking your turkey in a brown paper bag makes it come out perfect and delicious every time! They didn’t have fancy cooking bags back in the day and trust me, it’s not the same. So if you’re wondering how to cook the perfect turkey while doing something different, the brown paper bag turkey is the way to go! Brown paper bags are still a thing, and you just need to ask for them at the grocery store. You might want to get the biggest one that is available, and test fit your bird to make sure it will fit. And as you might be wondering, the paper bag does not burn! You’ll just need to rub it with oil, and then the steam and juices from the turkey will keep it moist. You can also rub the inside with butter for some extra flavor. To season this bird, I simply melted about ¾ a stick of butter and mixed 3 tbs of Spicy Dan-O’s Seasoning with it. I then poured this over the bird, and brushed it all over. The spicy Dan-O’s has the herbs and spices needed to make the perfect turkey, and just the perfect little kick! I stuffed the insides with the traditional things, which basically all the carrot, celery, lemon, onion, and butter I could fit. Once I pulled this from the oven, I got real grandma vibes and knew my bird was perfect. I might make a southern-style brown paper bag turkey every year! Oh and a pro tip, when making your gravy pack that comes with the bird, add a little red wine vinegar, about half a cup of drippings from your turkey, and a few tbs of Dan-O’s Seasoning. You’ll thank me later. Serve with your favorite holiday sides and dinner rolls. Save the carcass, unused dark meat, and bones for turkey soup! Recipe coming soon ;) Happy holidays! Ingredients 16 lb turkey or larger 3 tbs spicy Dan-O’s Seasoning 1 stick of butter ½ cup of vegetable oil Celery, onion, carrots, lemon 1 large brown paper bag Prep Time 20 Mins Cook Time 160 Degrees Internal Serving Size 1 1/2 lb Per Guest Instructions Thaw out your turkey based on the USDA recommendations and instructions on the package. Prepare your turkey by removing gravy packs, giblets, and innards from the cavity. Stuff the cavity with whatever veggies you have on hand and sliced lemon. Coat the brown paper bag in vegetable oil on both sides and set to the side. Preheat your oven to 325 degrees. Melt ¾ of a stick of butter, and mix in 3 tbs of Spicy Dan-O’s Seasoning. Pour all over your bird and brush evenly. Place the turkey breast-side-up in the brown paper bag, and make sure the seam of the bag is facing up. Close the opening of the bag by stapling it shut, or simply tucking it under the turkey. Place paper bag turkey in roasting pan, and cook in the oven for roughly 10 mins per pound. Pull turkey when the popup timer goes off or when the bird reached 160 degrees in the deepest part of the breast. (note, keep track of where the popup timer is and carefully press that part of the bad to ensure it comes up). Remove turkey from the oven and carefully remove it from the bag. Same some drippings to make gravy, and let turkey rest for about 45 minutes before carving. Serve with gravy, rolls, and all of your holiday fixings. Enjoy! Contributed by Chuck in Louisville, KY. Submit your recipe! Best Dan Seasoning Shop All Products
Provided by Guest Recipe
Categories Entree
Prep Time 020 minutes00S
Cook Time 04 hours 00 minutes00S
Number Of Ingredients 9
Steps:
- Thaw out your turkey based on the USDA recommendations and instructions on the package. Prepare your turkey by removing gravy packs, giblets, and innards from the cavity. Stuff the cavity with whatever veggies you have on hand and sliced lemon. Coat the brown paper bag in vegetable oil on both sides and set to the side. Preheat your oven to 325 degrees. Melt ¾ of a stick of butter, and mix in 3 tbs of Spicy Dan-O’s Seasoning. Pour all over your bird and brush evenly. Place the turkey breast-side-up in the brown paper bag, and make sure the seam of the bag is facing up. Close the opening of the bag by stapling it shut, or simply tucking it under the turkey. Place paper bag turkey in roasting pan, and cook in the oven for roughly 10 mins per pound. Pull turkey when the popup timer goes off or when the bird reached 160 degrees in the deepest part of the breast. (note, keep track of where the popup timer is and carefully press that part of the bad to ensure it comes up). Remove turkey from the oven and carefully remove it from the bag. Same some drippings to make gravy, and let turkey rest for about 45 minutes before carving. Serve with gravy, rolls, and all of your holiday fixings. Enjoy!
Nutrition Facts : Calories 150
BROWN BAG TURKEY - BIGOVEN.COM
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Total Time 3 hours
Prep Time 30 minutes
Yield 16
Number Of Ingredients 6
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! "
Nutrition Facts : Calories 5 calories, FatContent 0.024525 g, CarbohydrateContent 1.1558625 g, CholesterolContent 0 mg, FiberContent 0.303625002652407 g, ProteinContent 0.14558125 g, SaturatedFatContent 0.006398125 g, ServingSize 1 1 Serving (16g), SodiumContent 6.905625 mg, SugarContent 0.852237497347593 g, TransFatContent 0.00552 g
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