Photograph Credit: Flickr (Lilandra)
Are you curious to know how I plan to get that tender, moist turkey while using time wisely? Besides the three options offered yesterday (which are very good options), today I will share my fourth option for baking my turkey.
Bag Option
In using time wisely, my current first choice for baking our Thanksgiving turkey is to bag it. One of my favorite baking tools is the Reynold’s baking bags. After baking a couple of chickens (individually) and a ham resulting in tasty, tender meat, I highly recommend these bags.
The Reynold’s baking bags come in different sizes for different types of meat at different weights. I usually purchase my bags at Walmart for around $3 per box containing 2-6 bags. Not only are the bags easy to use, but also clean up is so easy. (This is a big advantage for me with little ones who need mom’s attention.) Here is how I plan to use the Reynold’s bag for our turkey:
Preparing the Bag
1. Choose the bag that will fit an 8-10 lb. turkey.
2. Place 1 Tbsp. of flour inside the bag.
3. Shake the flour to coat the inside of the bag. (According the instructions in the packaging, the flour will help prevent the bag from bursting.)
Preparing the Turkey
1. Rinse the turkey.
2. Remove the guts. (This part gives me the heebeegeebees. I don’t know what it is about putting my hand inside to get the guts, but I just hate this part of the preparation.)
Adding the Turkey to the Bag
1. Place the turkey in the bag.
2. Baste the turkey with melted margarine and sprinkle with oregano.
3. Insert onion wedges (from one onion) and half a cup of baby carrots.
Preparing the Bag for the Oven
1. Twist the bag opening and place a tie from the bag box onto the bag to close it securely.
2. Tuck the tied portion under the turkey.
3. Make five or six slits in the top of the bag for air to escape.
4. Bake your turkey for the allotted time. (I follow the recommendations on the Reynold’s baking bags’ box.)
With all the benefits of a tender, moist, and delicious turkey, I think I have convinced myself to bag it this year. During this busy season of my life, I am more concerned with saving time when getting projects done. My children are young, and I do not want to miss watching them grow, develop, and play.
If you want a fantastic tasting turkey and are willing to spend some time prepping your bird, then brining is for you. My favorite turkeys have been the ones brined prior to baking as the meat is tender and juicy while the outside is so flavorful. In tomorrow’s food post, I will share our brining recipe with you. Until tomorrow . . . happy preparing!
Question: What options do you use to make your turkey? I am interested in your grilling and crock pot options. Please add your answer to the comments.