Processing Day Support Group ~ HELP us through the Emotions PLEASE!

[loveourbirds]

i was thinking about the breast down too, and i did get a cooking bag. i am thinking of roasting some garlic and mixing with olive oil to coat it with. then im going to wrap the whole thing in bacon. and inject a few couple tablespoons of butter in.

this is a learning process for me, ive always deep fried them. ive had them smoked and loved them too. just wanted to try something different, and i love the way bacon and chicken to together.

i have tossed up the idea of slitting the breast and putting the bacon in. not sure how that would look after cooked though.

 

[Sally Sunshine]

im cooking a turkey this year, i have never baked one, but have had them baked of course. here is what im thinking: i have skinned the turkey, and have him in brine now. before baking im thinking i will coat him in olive oil, and wrap him in bacon. since i have never done anything like this, i was wondering if any of you have any ideas on how to make this better. i have questioned injecting butter into the breast.

sounds yummy, I will only do the brown bag turkey now, I have never had a better turkey over and over. Let me know how it turns out!! B A C O N yummmms!

 

[Beekissed]

Alright, Sally...spill it about the brown bag.

Inquiring minds wanna know!

 

[Sally Sunshine]

I posted on here,,,, let me see if brown bag search brings it up I will quote it.

 

[Sally Sunshine]

http://www.sellahomeinsanantonio.com/brownbagturkey


This is what they look like.... here is what I do

double up two brown paper bags and spray very well with cooking spray inside the inner bag.

Take the innards out of the turkey and I cook them on the stove for gravy and simmer on low.

I take two apples and score them and two onions and stuff one of each in the belly and the neck. Throw in the cavity\ some chopped celery.

Then I slide my hand up under the skin on the breast and gently so I dont tear the skin, lift up so I have a pocket between the skin and breasts and I split a stick of butter and press on each bare brestesses.
then I push the skin and flatten the butter all over under there and pull the skin back as best into position as possible.

Then I butter then entire outside of the turkey and salt and pepper it.

I add about a cup of water into the cavity and slide that slippery thing right into the bag! Its nice to have help so you dont put it on the floor! if water spills out just add some to the bag before closing. Sometimes I add more than a cup. I am so my grandmother!

Then about 1/2 inch folds, fold the end of the brown bags (both at one time) and staple it shut with staples about every inch.

TRICK?? DON T OPEN THAT BAG!!! Take it out when times up! And mine ALWAYS look like that pic! And delish!




325 degree oven - 13 lbs or under 20-22 min per lb, 14 lbs over 16-18 min lb.

 

[Beekissed]

Thank you! That looks really doable! So, does all the juices soak into the bag or are they still pretty deep in the bottom of the pan? Does it come out juicier than cooking it in a cooking bag? And where, in this day and age, did you get a brown paper bag?

I might have one around here somewhere...maybe...I could do this for one of our turkeys this year.

 

[Sally Sunshine]

Thank you! That looks really doable! So, does all the juices soak into the bag or are they still pretty deep in the bottom of the pan? Does it come out juicier than cooking it in a cooking bag? And where, in this day and age, did you get a brown paper bag?

I might have one around here somewhere...maybe...I could do this for one of our turkeys this year.

I ask for them at check out.... yes its very juicy and amazing. sometimes as you get the turkey out the bag rips and the juice goes into the pan, depends on how much water you throw in it. Its gets better for me than a bag.

 

[offgridhermit]

im cooking a turkey this year, i have never baked one, but have had them baked of course. here is what im thinking: i have skinned the turkey, and have him in brine now. before baking im thinking i will coat him in olive oil, and wrap him in bacon. since i have never done anything like this, i was wondering if any of you have any ideas on how to make this better. i have questioned injecting butter into the breast.

The olive oil and bacon sound good. I use a roasting bag and always cook with the breast side down to get more juices in the breast. I cook it till it nearly falls off the bone. Then use all the juices for a wonderful gravy. I also stuff the cavity with a quartered onion, a quartered apple and a couple of stalks of celery.

 

[BCMaraniac]

Thank you! That looks really doable! So, does all the juices soak into the bag or are they still pretty deep in the bottom of the pan? Does it come out juicier than cooking it in a cooking bag? And where, in this day and age, did you get a brown paper bag?

I might have one around here somewhere...maybe...I could do this for one of our turkeys this year.

"Paper or plastic?"

 

[Beekissed]

"Paper or plastic?"

They don't ask that anymore around these parts and the do not have paper as an option. That's for the conservation conscience areas of the world like California or NY.

Now, the last place I lived had a small grocery store and they still had paper bags...really nice ones!