Always-Tender Roasted Turkey |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 22 |
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For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.Shirley Bedzis, San Diego, California Ingredients:
1/4 cup butter, softened |
6 garlic cloves, minced |
1 turkey (22 to 24 pounds) |
2 teaspoons salt |
2 teaspoons pepper |
1 tablespoon king arthur unbleached all-purpose flour |
1 turkey-size oven roasting bag |
4 celery ribs, coarsely chopped |
2 medium onions, sliced |
Directions:
1. In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together.
2. Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
3. Bake at 350° for 3 to 3-1/2 hours or until a meat thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired.
4. If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight.
5. The next day, bake at 350° for 45-65 minutes or until heated through. Yield: 22-24 servings.
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