Roasting turkey in a cooking bag may not be trendy but it works. I have used this method the past several Thanksgivings. Before cooking, brine the turkey for a better taste.
- 1 turkey, 12-24 pounds
- 2 celery stalks
- 1 celery stalk, chopped into 1 inch pieces
- 2 carrots, chopped into 1 inch pieces
- 1 yellow onion, loosely chopped
- olive oil
- 1 cooking bag for a turkey
- 1 TBL flour
- Toss flour in cooking bag.
- Take out neck and gizzard then rinse turkey.
- Rub turkey with thin coat of olive oil.
- Lay celery stalks, half the onions, and half the carrots in the bag.
- Place rest of celery, carrots, and onion in turkey cavity.
- Place turkey in bag on top of the vegetables.
- Put 6 one inch slits in the top half of the bag. This prevents the bag from blowing up due to steam.
- Place meat thermometer 2 1/2 inches in thickest part of turkey. Do not touch a bone.
- Put turkey in roasting pan and cook about 2 hours on 325 degrees or until internal temperature is 160�F.
- Take out of oven and let rest in the bag for 20 minutes before serving. Note, the turkey will rise in temperature as it is resting.