How to Cook a Moist, Flavorful Turkey in a Brown Paper Bag

Cooking a juicy, tender turkey can be tricky, but Southern cooks have long held a secret weapon – the humble brown paper bag. Roasting your holiday bird in a brown grocery bag locks in moisture and infuses flavor for a foolproof, delicious turkey every time.

This simple technique has been passed down for generations and continues to be a cherished tradition across the South The steamy environment inside the bag keeps the turkey incredibly moist and tender. Meanwhile, the outside still crisps up nicely for beautifully burnished, golden skin It’s an easy, fuss-free way to get a perfect turkey!

Benefits of Cooking Turkey in a Brown Bag

There are several key reasons this unconventional roasting method yields such stellar results

• Moisture retention – The closed bag creates a mini steam environment that keeps the turkey very moist and tender.

• Self-basting – Turkey juices can’t evaporate out of the sealed bag. As they render, they drip over the turkey, effectively self-basting it.

• Crispy skin – The paper allows enough air circulation for crispy, browned skin.

• Foolproof – Once it’s in the bag, you don’t need to worry about basting or tenting foil.

• Rich flavor – Turkey braises in its own juices, becoming infused with rich, meaty flavor.

Step-by-Step Guide

Cooking turkey in a brown bag is simple. Here’s how:

Ingredients

• Whole turkey (10-16 lbs)
• Butter, olive oil or bacon drippings
• Dry seasoning rub
• Flavorings for the cavity (onion, lemon, garlic, herbs)

Instructions

1. Thaw and dry the turkey thoroughly, inside and out.

2. Prep the bag by removing handles, greasing it with butter or drippings.

3. Generously coat the turkey skin with softened butter or oil. Apply your favorite dry rub all over.

4. Stuff the cavity with lemon, onion, garlic, herbs if desired.

5. Place turkey in the bag breast-side up. Fold the open end over and tie it closed securely.

6. Put the bag in a roasting pan, seam-side up. Roast at 325°F for 15-20 minutes per pound until 165°F in thighs.

7. Let turkey rest 15+ minutes before slicing and serving.

That’s all there is to it! The bag does most of the work for delicious, foolproof turkey.

Tips and Variations

While the basic method stays the same, generations of Southern cooks have developed many tips and tweaks:

• Baste turkey skin with mayo or olive oil before seasoning for extra moisture and browning.

• Use bacon drippings instead of butter to grease the bag for delicious smoky flavor.

• Rub seasoned butter under the skin over the breast for added moisture and flavor.

• Place butter inside the bag on top of turkey for basting.

• Allow 15-30 extra minutes cook time for a stuffed turkey.

• Double wrap very large turkeys (18+ lbs) in two bags for even cooking.

• Add broth or wine to further baste and flavor the turkey.

• Open the bag a bit towards the end if you want extra crispy skin.

Don’t be afraid to experiment to find your perfect method! The paper bag technique is very forgiving.

Frequently Asked Questions

Is it safe to use a paper bag?

Yes, it’s completely safe if basic food safety rules are followed like fully thawing the turkey and cooking to 165°F.

What if the bag rips or burns during roasting?

No worries – the turkey will still turn out delicious. Just wrap any problem areas with a second bag if desired.

How do I get crispy skin?

The dry oven heat will crisp the skin. Rubbing it with butter, oil or mayo helps. Open the bag slightly towards the end for extra crispness.

What’s the best way to tie the bag?

Twine works well for easy untying later. Staples make a very secure closure but take care when removing them after cooking.

Can I make gravy from the pan drippings?

Absolutely! The flavorful juices are ideal for making rich, delicious gravy.

Make Delicious Turkey This Holiday

Roasting turkey in a simple brown paper bag is a time-tested Southern tradition that delivers mouthwateringly moist, tender and flavorful holiday birds. The steamy environment and self-basting action eliminates any chance of a dry turkey. It’s an easy, foolproof method for perfect turkey every time.

This year, embrace this wonderful technique to relax and enjoy your holiday cooking. Your family will rave about your incredibly juicy, delicious turkey roasted to tender perfection in this easy Southern style. A brown bag roasted turkey is sure to become your new favorite holiday tradition!

Simple Brown Bag Turkey Roasting Tips

• Thaw turkey completely before cooking
• Dry turkey inside and out with paper towels
• Generously butter the turkey skin and bag interior
• Apply a flavorful dry seasoning rub to the skin
• Stuff cavity with lemons, onions, garlic, herbs for extra flavor
• Tie paper bag securely shut with twine or tape
• Place bag seam-side up in roasting pan
• Roast approximately 15-20 minutes per pound at 325°F
• Use a meat thermometer to confirm 165°F in thighs
• Let turkey rest 15+ minutes before slicing

Common Turkey Roasting Pitfalls to Avoid

Take steps to avoid these common turkey roasting problems:

• Not fully thawing the turkey – can lead to uneven cooking

• Overstuffing the cavity – prevents even heat circulation

• Forgetting to remove the bag of giblets – results in melting plastic

• Cooking at too high a temperature – dries out the meat

• Failing to tie the bag tightly – juices and moisture will escape

• Neglecting to make sure thighs reach 165°F – results in unsafe consumption

• Skipping the resting period – juices will spill out when carved

With some simple preparation, your brown bag turkey will be the star of your holiday table!