TURKEY ROASTER BAGS RECIPES

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OVERNIGHT TURKEY RECIPE - FOOD.COM



Overnight Turkey Recipe - Food.com image

The most moist, tender turkey I've ever cooked, and it's SO easy. This recipe, which I've been using for many years, was given to me by a friend.

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 1 turkey, 6-8 serving(s)

Number Of Ingredients 7

13 lbs turkey, any size will work
seasoning, such as sage,poultry seasoning,thyme,italian
2 onions
1 stalk celery
2 cloves garlic
2 bay leaves
other seasoning

Steps:

  • SAFETY NOTE: This method is designed for turkeys cooked ONLY in heavy-duty roasters with roaster lids, such as the old blue enameled ones. This method is NOT designed for use with semi-translucent oven roasting bags, uncovered roasters, or turkeys covered with aluminum foil, as they may not retain a high enough heat for long enough to complete the cooking process.
  • Remove all internal organs from both ends of the turkey.
  • I usually cook these in a pot to make broth (strained, of course) for my dressing, discarding the organs after cooking. If you make giblet gravy, chop and include these cooked organs in your gravy.
  • Rinse and drain turkey. Spread seasonings of your choice all over the turkey, inside and out.
  • Put the onion, celery and garlic cloves inside the turkey, along with several bay leaves.
  • Place turkey, breast side up, in a HEAVY-DUTY roaster and cover with roaster lid.
  • Look on the outside of the bag in which you bought the turkey.
  • Find the baking chart and the size of your turkey.
  • Here is how to calculate the length of time to cook your turkey: Use the chart on the turkey bag, (using 13 lb. turkey as example).
  • If it says cook 4 hours at 325 degrees, DIVIDE THE RECOMMENDED COOKING TIME IN HALF (4/2=2 hours) and ADD 30 MINUTES.
  • Thus, the cooking time for this example would be 2-1/2 hours at THEIR recommended temperature of 325 degrees.
  • Cooking time for a larger turkey would be calculated in the same manner.
  • When cooking time is up, DO NOT open oven door.
  • No Peeking! This will lower the oven temperature.
  • Turn oven OFF and leave covered roaster in the oven until morning OR 6+ hours, removing roaster while it is still nice and warm.
  • When you open the roaster, the turkey will be falling off the bones, and ever sooo moist.
  • NOTE:If you have any question about the turkey reaching the safe internal temperature of 170 degrees, insert one of those new thermometers that let you put a temperature probe through the side of the oven door and into the turkey.
  • Set timer to alert you when it reaches 170 degrees.
  • My alert goes off every time, so I know this method is cooking the turkey safely.
  • NOTE: If you like an even moister turkey, soak it in a brine/buttermilk solution for several hours before roasting.
  • Or you can use an injector to inject liquid seasoned marinade into the turkey meat before cooking.
  • SAFETY NOTE: Once the turkey reaches room temperature, it should be served or refrigerated.

Nutrition Facts : Calories 1591.8, FatContent 78.9, SaturatedFatContent 22.2, CholesterolContent 668.9, SodiumContent 646, CarbohydrateContent 4.2, FiberContent 0.7, SugarContent 1.7, ProteinContent 201.3

HOW TO ROAST A BRINED TURKEY - SKINNYTASTE



How to Roast a Brined Turkey - Skinnytaste image

To roast a juicy, succulent turkey, without using any butter or oil, soak your turkey in a brine bath overnight, you will never want to cook a turkey another way.

Provided by Gina

Number Of Ingredients 14

Citrus and Herb Brine:
1 cup kosher salt
1/2 cup cane sugar (you can use brown)
4 sprigs rosemary (or 1/4 cup dry)
1 tbsp black peppercorns
1 tbsp green peppercorns
1 tbsp red peppercorns
10 sage leaves (or 3 tbsp dry)
2 tbsp thyme
6 bay leaves (chopped)
1 lemon peel
1 orange peel
2 gallons water total
one fresh turkey (any size (If frozen, thaw 4 days before in the refrigerator))

Steps:

  • The night before you plan on cooking the turkey, remove the innards and rinse the turkey inside and out with cold water.
  • Boil 1 gallon of water and brining blend for 2 - 3 minutes, remove from heat and let it cool to room temperature. To speed things up you can add some ice to it.
  • Combine cooled brine with 1 gallon of ice water and submerge the turkey in the brine bath so that it is completely covered. I used a brining bag to do this, but a large container or a 5 gallon bucket would even work.
  • Refrigerate overnight. If your brine doesn't completely cover the turkey, turn the turkey over half way through brining.
  • Next day, an hour before you are ready to cook the turkey, remove the turkey from the brine and discard the brine. Rinse the turkey well with cold water and pat dry. Place in a roasting pan, I used a cheap disposable aluminum one to show you that it doesn't have to be fancy. Let the turkey come to room temperature for one hour.
  • Preheat oven to 325°F.
  • Place the turkey, breast side up in the center rack on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Roast in the oven for about 13 minutes per pound for an un-stuffed turkey, or until the internal temperature of the deepest part of the breast reaches 170°F.
  • Baste the turkey with the pan juices every 45 minutes. When the thermometer reaches 170°F in the deepest part of the breast, remove from oven and let it rest for 15 - 20 minutes before carving.

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