Recipe for roasting Thanksgiving Turkey in bag?

I have never cooked the turkey and thought a bag would ensure it comes out moist. Anyone have a recipe w/ detailed directions. Are the bags available in any grocery store this time of year? Also, do the wings dry out w/ this method? I always remember my mom covering them w/ aluminum foil, but she didint use a bag. Recipe for roasting Thanksgiving Turkey in bag?
Preparing a turkey in an oven cooking bag can be a safe and a delicious alternative to the traditional roasting method. In this technique, a large heat tempered plastic cooking bag especially designed for oven temperatures is used. Bags can be purchased in the paper goods section of most grocery stores. Instructions for use are printed on the box.





When using an oven-cooking bag, preheat the oven to 350掳F. To prevent bursting, a tablespoon of dry flour is shaken around to coat the empty bag and slits are cut in the bag to allow steam to escape. The pan holding the turkey in the bag must be large enough so the bag does not hang over the sides. Allow ample space for the bag to expand during cooking so that it does not touch the top or sides of the oven or it will melt.





This method produces a moist-heat cooking environment. Use a meat thermometer inserted right through the plastic into the innermost part of the thigh. A whole turkey is safe when cooked to a minimum internal temperature of 165 掳F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, you may choose to cook the turkey to higher temperatures.





HOPE THIS HELPS...if not u can google it thoughRecipe for roasting Thanksgiving Turkey in bag?
If you use a bag, your turkey is gonna be PERFECT and juicy. Not only that, but it will take less time whether you stuff or not.





Clean the bird, stuff it with your favorite recipe (if you don't have one, here's a down and dirty easy one that comes out perfect everytime:





depending on the size of your turkey:


1 Bag of Pepperidge Farm Stuffing


4-5 stalks of celery- chopped


1 onion - chopped


Chopped Mushrooms, apples (optional)


salt


Pepper - liberally if you like a bit of a bite


Poultry seasoning - 1 - 2 tablespoons


Paprika - a dusting


(all spices to taste, but go easy on the salt - say 1/2 tablespoon)


1 pound of butter melted


1 can of Chicken Stock


Mix all dry ingredients together with the chopped vegies. You should be able to smell the poultry seasoning at this point. If not, add a little more and mix again thoroughly.


Place in turkey cavities (you may want to use pastry cloth for easy removal of the stuffing)


Pour melted butter with the chicken stock in equal amounts over the the stuffing once stuffing is, well stuffed in the turkey, then sew or seal the turkey skin over the cavities. Needle and thread work just fine.


Rub the outside of the bird with melted butter and dust with paprika. Place in a bag that has been dusted with flour. tie the bag up, cut a couple holes in it for venting and figure about 15 - to 20 minutes per stuffed pound for cooking at 325 degrees.





Bon apetit
I fix turkey and dressing the old fashioned way, and it's simple and easy.





For a 12-15 lb turkey mix up the following for the stuffing:


2 bags of Pepperidge farm Herb seasoned croutons


4-6 stalks of celery chopped


1 large onion chopped


chicken or turkey broth to moisten





Allow your turkey to thaw in the fridge and wash it out well in the sink after removing the giblet bag. I just throw it away cuz we don't care for those parts.


Place the turkey in a large deep roaster pan that has been lined with heavy duty aluminum foil.


Rub outside and inside of the turkey well with salt, then stuff it with the above mixture. If you have more than will fit inside the turkey, you can put it outside the turkey, pressing some under the wings and stuffing the neck end, for example.


Use aluminum foil to cover the turkey folding the edges together to seal it well.


Here's the key to moist turkey...pour water in the pan OUTSIDE the foil wrapped turkey like 2-3 cups so you can see it in the pan but way before it overflows. Depends on the pan how much. Keep adding water as it evaporates, maybe check it every couple of hours.


I get the turkey ready at night then keep in in the refrig until about 5am then I put it in the oven at about 300 degrees and then go back to bed. and by lunchtime it's well done and ready for dinner. You wake up to something smelling yummy from the kitchen! This works for an electric oven but I tried it once in my mother in law's gas oven and it wasn't nearly as good. YOU CAN DO IT! Have fun.
I have never used a bag to cook my Thanksgiving turkey in, but I have covered the wings with foil and yes this does keep them drying out. Out side of that the moistest turkey I have ever had is using a clay bake ware. You soak the clay bake ware in a sink with water both the bottom and top for 30 minutes. While they are soaking prepare your turkey with your seasonings of choice and then place it in the clay bake ware and put it in a cold oven to start. Regular recipes usually can be converted for clay pots by increasing the cooking temperature by 100掳 F, and deducting one-half hour of cooking time.You can find one of these clay bake ware dishes at http://www.topchefcookware.com/index.cfm?fuseaction=detail%26amp;id=244%26amp;product=78


I promise you that this will be one of the moistest turkeys you have ever had.






I use a brown paper bag when roasting my turkeys. Its easy. They say not to used the paper bags that have ink but I have because I had no choice lol. What I do is take a small rack and place it inside the bag on the bottom. The bag (with rack) is placed in the roasting pan. I usually use a stapler to close the end up. I add water at the bottom of the roasting pan to keep steam going and lessen dryness. Its very difficult to keep the entire bag from touching the turkey yet have the bag sealed so - whatever, it touches the bird. Not a big deal. Its not touching the heating elements of the oven and thats all I'm worried about. I usually take butter and slip it under the turkey skin - looks sort of funny and sounds gross but makes a difference. My daughter formed the butter pats in the form of boobs so that it looks like the turkey has boobs (before cooked, of course). I spread butter on the outside of the skin and (including under the wings) I then, stuff my bird with dressing. I roast it on 350 degrees for the first hour and then turn it down to 325 degrees and calculate 15 mins per pound. You need to allow time and weight of turkey stuffing there too- if you stuff it.





ONE THING IS VERY IMPORTANT! Make sure that after you get the bird in the oven, you need to clean up all the chicken mess with bleach or some sort of disinfectant. If you don't, people can get Salmonilla poisoning and become very sick.





'ats all i gots ta say 'bout dat'
NEVER FAIL!!!!!! Follow the instructions on the box. But....use a spoon of flour...or any other baking mix..I've used pancake in a bind in the back of the bag...Once you have your turkey washed out and inside gunk out...Up under the skin...add some margarine...even cutting a slit into it can help...Also, I always make my turkey first, cover it in a towel while it sits and before cutting it...I pour the juices all over it...also saving the gel juice for left overs...gives you some added extra moist for leftovers. You can freeze leftovers as well. Put margarine all over the turkey...it's better than oil if you want flavor. Feel free to check on it as it cooks...but, mine always turns out fine...I turn the heat down by 20 degrees when it's done and cook it an extra half an hour...I also open the bag and put more juices over it...as it cooks. The only person who can mess this up is one of my aunts...LOL I use a stick of margarine or a cup of the soft spread...under the skin, on, and just loose in the bag. GOOD LUCK!!!!!!! I also go by the time on the box...it works out perfect for the size...I just like to add the extra for a browner turkey. If the top browns too fast...cover with foil or turn the heat down some.
This is a recipe from a guy I listen to on the radio all the time, and all the listeners that have tried the recipe, have said it turned out great! Here's the link with ALL the details and recipe.





http://70.87.0.133/brownbagturkey.html
Yes u can cook a turkey in a bag ... Its called a Baking bag.. Get the large ones. .My mama used them every year..... Them bags be available all year round
google it
yea go to the link