Roasting a Turkey in a Brown Paper Bag?? archived

sac

Nov 19, 2012 at 11:45am

Has anyone done this? For years I've done the Reynolds Cooking bag method, and it works fine except that you don't get crisp brown skin on the turkey. I had heard of this oaper bag method so I did some Googling. There are lots of recipes and instructions but they are 'all over the map' regarding what temperature to use and how long to roast. Some say 3 hours no matter what size the bird. Others say 12 minutes or 15 minutes or 20 minutes per pound. And it doesn't seem to be consistently fewer minutes for higher temperatures. Nearly all say it works better with stuffing in the bird, which is my usual practice so that's fine.

Also, several indicated that the reason that the bag doesn't catch on fire is that paper burns at 451 degrees but the recipe says to cook at 375 degrees. But several of the other recipes said to "cook one hour at 500 degrees, one hour at 400 degrees, one hour at 300 degrees no matter what size bird"

So, I'm not sure whether to scrap this idea or how to interpolate the various recipes to come up with a method that will work for my 19 pound turkey that is currently thawing in the refrigerator.

Suggestions for other straightforward methods are welcome. I won't be brining or deep-frying; just want to do a traditional roast turkey in the oven.

(And how do they get away with selling turkeys labeled "fresh" that are frozen? The ShopRite store manager told me that they are not nearly as frozen solid as the "frozen" turkeys, but all of their "fresh" turkeys clearly needed some significant thawing time.)

nan

Nov 19, 2012 at 11:51am

Why not use a plastic cooking bag? They sell them at the supermarket. It's easy, the food cooks faster, stays moist, and the clean up is a snap.

sac

Nov 19, 2012 at 11:52am

I may resort to that as it is my "standby", but I sure would like to get the crispy brown skin on the turkey and you can't get that with the plastic bags.

eliz

Nov 19, 2012 at 11:58am

Why do you need to do this? I've never once used a bag (paper, plastic or otherwise) and always have a lovely crisp brown skin. The secret is basting. In fact, I put a square of dampened cheesecloth on my bird to prevent it from browning too quickly and then remove it about an hour in.

There are many methods low and slow or high and faster. I tend to go with the larger the bird the more moderate the temperature. If I were cooking a smaller turkey I'd do the opposite.

The best thing you can invest in is an instant read thermometer or one that stays in the bird with an outside temperature gauge that alarms when it is close to the desired doneness. With turkey, the temperature should be taken deep in the thigh.

sac

Nov 19, 2012 at 12:10pm

I remember my mother using cheesecloth ... maybe I should visit Fishy at KALM and look for some and a thermometer and get some instruction.

hauscat

Nov 19, 2012 at 12:12pm

Years ago I roasted a turkey in a brown paper bag...it was delicious.

TigerLilly

Nov 19, 2012 at 12:43pm

I'm with eliz... Why do you need to cook it in a bag? I've never heard of this. What is the benefit to cooking a turkey in a bag?

new207040

Nov 19, 2012 at 1:11pm

I brine the turkey, cook upside down and flip the last thirty min with oven turned up that last 30 to crip the skin allot better than paper bag

bets

Nov 19, 2012 at 1:12pm

That's how my mother did it, and that's how I do it. Always turns out delicious!!!

debby

Nov 19, 2012 at 1:40pm

If you buy an Empire turkey, it is already brined!

amie

Nov 19, 2012 at 1:42pm

we are going to try and grill the turkey this year. our rental house has a terrible tiny wall oven. any tips?

susan1014

Nov 19, 2012 at 1:52pm Edited

My husband did turkey in a paper bag for many years (not sure if that is his current method, since we don't cook Thanksgiving, and most other holidays are chicken and brisket fests. Don't have the details at hand right now.

TigerLilly

Nov 19, 2012 at 2:20pm

I guess what I don't understand is ...why do you use a bag? What does it contribute to the turkey?

nohero

Nov 19, 2012 at 2:26pm

I did that once, in college. We were roasting turkeys for a shelter meal, and followed our group's instructions for how the turkey should be cooked. It looked okay, when we were finished with it and handed it over. However, I never felt compelled to use that method again.

lizziecat

Nov 19, 2012 at 2:31pm

If you cook the turkey in a bag, open the bagfor the last hour of cooking, and baste the bird frequently with the pan (or bag) juices. That will give it a lovely crisp brown skin. You should probably reduce the heat to about 325, too.

sac

Nov 19, 2012 at 3:20pm

TigerLilly said:
I'm with eliz... Why do you need to cook it in a bag? I've never heard of this. What is the benefit to cooking a turkey in a bag?

Supposedly it eliminates the need to baste and makes the results more "foolproof". With a paper bag, you supposedly get those advantages but still get a crisp brown skin. The plastic bags keep it from getting the crisp skin, which is why I was looking at the paper bag method. I've never done it any way other than with a (plastic/Reynolds) bag, but maybe I will try this year.

j_r

Nov 19, 2012 at 3:23pm Edited

I'm the voice of doom about trying untried recipes for a party, but I did some googling and came up a couple of variations on this:
http://www.cooks.com/rec/view/0,1939,152176-232198,00.html

And for more explicit instructions, see:
http://www.food.com/recipe/easy-turkey-in-a-paper-bag-330543

I can't vouch for either, but apparently it's a thing that's done.

sac

Nov 19, 2012 at 3:26pm

j_r said:
I'm the voice of doom about trying untried recipes for a party, but I did some googling and came up a couple of variations on this:
http://www.cooks.com/rec/view/0,1939,152176-232198,00.html

And for more explicit instructions, see:
http://www.food.com/recipe/easy-turkey-in-a-paper-bag-330543

I can't vouch for either, but apparently it's a thing that's done.

Those are some of the recipes I found when I googled ... many of which contradicted each other, unfortunately.

j_r

Nov 19, 2012 at 3:28pm

Well, both of those have the 500-400-300 sequence. But I mistrust a one-time-fits-all recipe.

Maybe it's time to spatchcock!
http://ruhlman.com/2011/07/grilled-turkey/

sac

Nov 19, 2012 at 3:39pm

j_r said:
Well, both of those have the 500-400-300 sequence. But I mistrust a one-time-fits-all recipe.

So do I and I have a large turkey and also wonder about that "paper burns at 451 degrees" thing ...

SlyFoxy1

Nov 19, 2012 at 3:43pm Edited

My mother used this method for years.
The turkey was always a perfect golden brown. 325 degrees 20 minutes per pound.

Baste every hour.

Happy thanksgiving! Gobble gobble oh oh

SlyFoxy1

Nov 19, 2012 at 3:45pm

Ps. Don't actually PUT the turkey IN the paper bag. Tear one side and place the bag over the turkey.

Ps. Do NOT do this in an electric oven - gas only.

TigerLilly

Nov 19, 2012 at 3:48pm

sac said:

TigerLilly said:
I'm with eliz... Why do you need to cook it in a bag? I've never heard of this. What is the benefit to cooking a turkey in a bag?
Supposedly it eliminates the need to baste and makes the results more "foolproof". With a paper bag, you supposedly get those advantages but still get a crisp brown skin. The plastic bags keep it from getting the crisp skin, which is why I was looking at the paper bag method. I've never done it any way other than with a (plastic/Reynolds) bag, but maybe I will try this year.

But it sounds from others' posts that they still baste. I guess since I get nice golden crisp skin without the bag, I'll keep going without one. Thankfully, not cooking this year anyway...

debby

Nov 19, 2012 at 4:35pm

It also ensures a moist bird.

sac

Nov 20, 2012 at 1:18am

TigerLilly said:
sac said:

TigerLilly said:
I'm with eliz... Why do you need to cook it in a bag? I've never heard of this. What is the benefit to cooking a turkey in a bag?
Supposedly it eliminates the need to baste and makes the results more "foolproof". With a paper bag, you supposedly get those advantages but still get a crisp brown skin. The plastic bags keep it from getting the crisp skin, which is why I was looking at the paper bag method. I've never done it any way other than with a (plastic/Reynolds) bag, but maybe I will try this year.

But it sounds from others' posts that they still baste. I guess since I get nice golden crisp skin without the bag, I'll keep going without one. Thankfully, not cooking this year anyway...

Supposedly, the advantage of using a bag is keeping the bird more moist and not requiring basting and the advantage of a paper bag vs plastic bag is the crisp skin.

sac

Nov 20, 2012 at 1:20am

SlyFoxy1 said:
Ps. Don't actually PUT the turkey IN the paper bag. Tear one side and place the bag over the turkey.

I've seen some of the instructions say to butter or oil the bag - Did your mother do that?

SlyFoxy1 said:
Ps. Do NOT do this in an electric oven - gas only.

hmmm - I have an electric oven ... why the distinction?

TigerLilly

Nov 20, 2012 at 1:25am

So, if you're not putting the turkey in the bag, it just sounds like tenting with paper instead of foil. Putting a paper bag or a plastic bag in an oven sort of freaks me out though.

dell1

Nov 20, 2012 at 1:39am

We use the paper bag method every year and it works like a charm. Biggest problem is finding a large enough paper bag without any printing on it. Make sure to completely oil the bag completely inside and out. As I recall we cook the turkey at 375 degrees. Timing depends on the size of the bird but if you use the timing directions for more traditional methods you'll be fine.

Somethingz_Fishy

Nov 20, 2012 at 1:42am

sac said:
I remember my mother using cheesecloth ... maybe I should visit Fishy at KALM and look for some and a thermometer and get some instruction.

We have lots of ideas and options, including roasting bags, a strong foil tent, a rack that cooks the turkey upside down and some other great racks. We're good for just bouncing off ideas too. I'm offering Thanksgiving hugs as well...

sac

Nov 20, 2012 at 2:23am

Somethingz_Fishy said:
sac said:
I remember my mother using cheesecloth ... maybe I should visit Fishy at KALM and look for some and a thermometer and get some instruction.

We have lots of ideas and options, including roasting bags, a strong foil tent, a rack that cooks the turkey upside down and some other great racks. We're good for just bouncing off ideas too. I'm offering Thanksgiving hugs as well...

It is on my agenda to come see you today, actually.

bets

Nov 20, 2012 at 3:45am

As the youngest in a large family, I'll have to check with the three sisters I'll see on Thanksgiving and report back on why and how this tradition began. I put the bird in the bag without oil (though I do butter the skin) and do not tear it until about an hour before it's finished. Then I put a few holes in the bottom of the bag so drippings can get through.